Say Goodbye To Expensive Ribeye: A Cheaper Steak Cut That's Tender

When it comes to splashing out our hard-earned money on a steak, we want that meat to deliver on every front. We know not every cheaper cut like bottom round is worth the saving and can go cross-eyed trying to work out whether a New York strip is more affordable than a ribeye (it's usually the NY strip, by the way). But there's a delicious beef steak that flies somewhat under the radar, is cheaper than ribeye, and can be every bit as tender. Say hello to the oyster or spider steak. It gets its name from the web-like marbling threading through the meat, and if you can get your hands on one, it can be a melt-in-the-mouth treat.

Tanya Cauthen, founder of Belmont Butchery in Richmond, Virginia, told us that these cuts can "look tough due to the marbling and connective tissue, but are actually fairly tender due to their size and thinness." Oyster steaks are found near the hip of a cow, meaning there's one on each side of the animal. Home cooks who have prepared a roasted chicken or turkey carcass know other animals have them, too. Yet sourcing a beef oyster steak may be easier said than done.

"The oyster or spider is almost never available even in a butcher shop," said Cauthen. "We don't bother to sell them ... We eat them. If we sold them, then people would want them, and availability is such that we cannot promise any availability."

According to Tanya Cauthen, while the hanger was once "the butcher's steak," the oyster is currently the cut favored by many butchers, and it's easy to see why. Described by many as a flavor-packed choice, this relatively small cut of beef (each weighs around 8 to 12 ounces, per Cauthen) punches far above its weight when it comes to creamy taste and velvety texture. Cauthen recommends cooking it hot and fast, like a small piece of skirt steak, then slicing it against the grain when it's done. We're also interested in the sous vide method, recommended by others for a truly tender bite.

Sadly, you're unlikely to find beef oyster steaks in your supermarket, but it's possible to get your hands on some if you have a nose-to-tail butcher near you. They will likely deal with entire sides — also known as hinds — of beef, meaning the sub-primal cuts haven't yet been removed. A butcher should be happy to debone any cut for you, but they may be reluctant to sell oyster steaks in their possession. So, you may have to be politely persistent or buy them online.

Despite its relative scarcity, this cut of beef is unusual in another way: it won't break the bank. Prices vary, but we found a single beef oyster steak for an estimated $9.49, and another at $14.42 per pound. That's easily less than the online price of ribeye, which ranged from under $22 per 8-ounce steak to around $40 for a 10-ounce steak (assuming you buy it in a spendier pack). As for serving, it's delicious paired with eggs or french fries, but for us, this little beauty is best enjoyed with some salt, pepper, and nothing else.