Steak! A good steak is expensive to begin with, it’s even worse when you go to restaurant.

Through trial and error I have managed to get really good at cooking at steak, and I dare say that mine is equal to, if not superior to most steakhouses I have been to.

My go to steak choice is a Chuck Eye.

Just look at that marbling!

This steak is found between the Rib and the Chuck portion of a cow, which limits you to generally two portions per cow. It has the same tenderness as a ribeye, it has the same flavor of a ribeye, it is just as juicy as a ribeye, but you rarely see it on a menu, and it costs half as much as a ribeye does at the grocery store.

I can cook up two of these beauties for around $9–12, which makes it a very economical cut to prepare……if you can find it. I generally only see one or two of these steaks a week at my local grocery, and thankfully it seems that I am the only one who knows how good they are.