Not all steaks are worth your money. These cuts may look tempting, but they're tough, dry, or overpriced—and best left out of ...

Chuck eye steak. This steak is sometimes known as the “poor man’s ribeye” as they have quite a few similarities. This cut does beautifully when grilled, broiled, or prepared in a cast iron pan.

Chuck steak is a good cut of meat for grilling. It is rich and with a good marinade, it can turn out very tender.

Steaks. It’s true that chuck gets tougher and tougher the closer you get to the head of the cow, but the sections that border the ribs are juicy, tender, and incredibly delicious.

Chuck steak—usually sold as "chuck roast"—is ideal for when you want to serve steak to a crowd without breaking the bank, and this reverse-sear method is a no-fail way to cook it.

The only difference between a chuck steak and a roast is the size of the cut. Steaks are cut ½- to 1-inch thick, while the roasts are sold in big beefy slabs with 2 or 3 inches (sometimes more ...