How to Make Cheap Steak Better Than A Ribeye

Video Description

Will and Jack take a deep dive into the underrated, affordable steak cuts that chefs actually love. Filmed inside our working London kitchen, this video follows us as we cook, taste and rank nine lesser-known steaks. From cap to goose skirt, it’s a full-on exploration of flavour, texture, fat content and firepower. No studio lighting, no scripts—just flames, chaos and proper cooking. If you’ve ever wondered whether a flank steak or a chuck eye could go toe to toe with a ribeye, this is your answer. Watch to the end to see which one we crown as the ultimate cheap steak, and which ones didn’t make the cut. CHAPTERS: 0:00 - Which Steaks Aren't Being Ordered? 0:18 - Chuck Eye 1:56 - Tri-tip 4:13 - Short Rib 7:16 - Onglet 9:16 - Flat Iron 12:01 - Pave 14:12 - Cap 17:00 - Bavette 18:49 - Goose Skirt