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When it comes to entertaining, few meats are as elegant as a perfectly cooked steak. That said, serving steak to a crowd can come with a hefty price tag if you aren't prudent with where you buy it. While affordability matters, quality is still important. That's where Aldi comes in. When it comes to its steak selection, Aldi has a leg up on some of its biggest competitors.
The reason the beef at Aldi is so much cheaper lies in the unique business model of this retailer. Not only does it limit its supply and source meat locally, it sells a lot of it, often marking prices down to help move product, which translates to savings for your pocket book. This is all good news for consumers, but as a professional chef, the bottom line for me always comes down to flavor.
To clarify the often perplexing labels and identify the best value steak at Aldi regarding both price and flavor, I gathered a wide selection of cuts available. I prepared, tasted, and enjoyed each one—an impressive digestive challenge—to find out which steak stood out as the top choice. Keep reading to discover how I ranked the best and worst steaks from Aldi.
Read more: The Most Beloved Products At Aldi, According To Shoppers
6. Choice Petite Sirloin Steaks from Black Angus
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Before delving into the specific steaks, it is important to note that the beef sold at Aldi is predominantly Choice grade. One of the key differences between meat quality in a restaurant versus grocery store is reflected by this grade. While restaurants typically get access to the coveted Prime grade beef, the next level down in quality is Choice. Though it isn't as marbled and tender as Prime beef, Choice is a great option for the home cook.
On that note, I found the Black Angus Choice Petite Sirloin Steaks to be quite disappointing. Originating from the hind quarter of the cow, these steaks are fairly lean and have minimal intramuscular fat, making them difficult to prepare properly. As soon as I removed them from the packaging, I observed that the meat had an unusually light hue, resembling that of pork. Even after cooking, the steaks remained very pale, which was rather off-putting.
The steaks had a decent texture, though it left much to be desired. They were slightly mushy and had a somewhat stringy feel. The flavor was even more underwhelming, being so mild it was nearly absent, especially considering that meat from this section of the cow typically boasts a stronger beefy taste. A flavorful marinade could have improved both the texture and taste of this cut, but likely not enough to make a significant difference, which is why it ended up at the bottom of the list.
5. Cattlemen's Ranch Bacon-Wrapped Beef Chuck Tender Filet
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In the rankings of Aldi steaks, the Cattlemen's Ranch Bacon Wrapped Beef Chuck Tender Filet landed near the bottom. The term "filet" might mislead shoppers into believing they are purchasing a piece of beef tenderloin, but in reality, this steak comes from a part of the cow's shoulder referred to as a "mock tender." Although it has a similar shape, this cut is not as tender and requires a distinct cooking method—favoring slow cooking over high-heat techniques for optimal results.
I generally steer clear of steaks that are wrapped in bacon, as it tends to increase the heaviness and can overshadow the beef's inherent flavor. Although I see the reasoning for encasing a tougher cut in bacon to retain moisture, it didn't significantly enhance the quality of this particular steak. As I expected, its texture was still rather chewy and slightly stringy.
When it came to flavor, the beef was nearly indistinguishable as the bacon completely took over my taste buds. Although I appreciate bacon, I prefer it not to overshadow the rich flavor of a good steak. Nevertheless, the dish still had some taste, which is why it ranked higher than the petite sirloins.
4. Choice Black Angus Top Sirloin Steak
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When it comes to budget-friendly steaks, the top sirloin is a favored choice among many. This lean cut is sourced from the upper section of the cow's hindquarters, situated just behind the loin and ahead of the rear. Its versatility allows it to be utilized in various cooking methods and recipes. A prime example is the Black Angus Choice Beef Top Sirloin Steak, which showcases the qualities of this cut. With a generous serving size, it can comfortably satisfy a family of four, making it a wise purchase.
Due to its minimal marbling, this steak was slightly less tender compared to a filet mignon, but its firm texture was not a drawback. It offered a satisfying chew that was quite enjoyable. While its flavor may not have been as pronounced as some of the best steaks in this list, it still delivered a rich and savory taste.
This steak would be particularly good on the grill, where the char would lend both flavor and texture to the meat. It is also one of the most slept-on cuts for smoking. Just be sure to marinate it adequately to infuse it with flavor and get a good sear on it before transferring it to the smoker.
3. Choice Ribeye Steak from Black Angus
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One bougie steak you might want to snag on your next trip to Aldi is the Black Angus Choice Ribeye Steak. Though it landed in third place, this isn't a knock on the quality of this steak. This is a dynamite cut of meat that has a lot going for it. Sourced from the rib primal of the cow, this cut is loaded with intramuscular fat, yet has a much more pronounced flavor than a filet.
This dish offers a generous serving size that can comfortably satisfy two to three individuals. However, due to its thickness, cooking it to a perfect medium-rare can be a bit tricky, necessitating some additional time. I suggest using the reverse-sear method, which not only promotes an even doneness throughout but also creates a deliciously toasted crust packed with flavor and a satisfying crunch.
Staying true to its roots, this particular steak was incredibly tender and packed a robust beef flavor. However, I noticed that this cut had a higher fat content than I usually anticipate from a ribeye, leading me to discard a fair amount, which felt wasteful. The primary reason it didn't score higher was its high price, the fat-to-meat ratio, and the uniqueness of the top two steaks.
2. USDA Choice Skirt Steak from Black Angus
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Among the cuts of beef that deserve more attention is the skirt steak. The Black Angus USDA Choice Skirt Steak was so dynamite that it landed second on this ranking. The skirt steak hails from the plate primal of the cow, along its belly. There are technically two types of skirt steak, the inside and outside cuts, which flank the diaphragm of the animal. The outside skirt is typically thicker, more evenly shaped, and has a slightly more supple texture than the inside skirt. This makes it easier to cook and more highly in demand. Based on the shape of the skirt steak I obtained from Aldi, I would bet it was an inside cut, though it was not labeled as such.
This steak boasted an exceptional flavor and texture. While it was somewhat difficult to slice due to its ribbed form, which demands precise cutting against the grain to avoid a tough chew, it was incredibly tender and practically dissolved in your mouth with each bite. Even more noteworthy was the intense umami explosion in every morsel, making it a perfect choice for robustly flavored meals such as carne asada or fajitas.
One thing I regret not doing is marinating this skirt steak, as it usually improves the texture significantly. However, by cooking it quickly over high heat to achieve a medium-rare finish, it retained a delightful texture without becoming dry, allowing me to savor the pure flavor of the meat.
1. Choice Black Angus Beef Strip Steak
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Aldi's premier steak option is the Black Angus Choice Beef Strip Steak, commonly referred to as a New York strip. This cut is sourced from the short loin primal, which is situated along the cow's back or longissimus dorsi. It is often identified as the elongated portion found in T-bone or porterhouse steaks. While it has less fat than a ribeye, the strip steak boasts a considerable amount of intramuscular fat, contributing to its delightful tenderness and exceptional texture.
This specific steak resembled a ribeye, which made it somewhat perplexing when you cooked them together and placed them next to each other. However, once you sliced into the meat, the differences became clear. The strip steak was noticeably more tender and lacked the excess fat that typically surrounds a ribeye. Its flavor was bold and satisfying, even if it wasn’t as umami-packed as the skirt steak.
If you are new to grilling steak or are tired of spending a small fortune on a filet mignon, the strip is a great alternative. Though the best way to cook a New York Strip remains a high-heat method, like a reverse sear, it is a relatively forgiving cut that can be served at various degrees of doneness without drying out. It also doesn't require a lot of seasonings to develop a great flavor. Some kosher salt and freshly cracked pepper is all you need for a quick, delicious meal.
Our Method for Ranking Aldi Steaks
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I put my nearly 18 years of experience running a fine dining restaurant to good use in not just tasting these steaks, but cooking them. One of the keys to sampling and ranking various cuts of steak is to cook them to their highest potential. In this case, that meant a perfect medium-rare doneness without any frills. I kept things simple with just some salt and pepper, no marinades or added seasonings, so that I could taste the inherent flavor of the meat itself.
Once I finished cooking all the meat, I cut each steak into slices and sampled them, evaluating their aroma, texture, and taste. Although the texture can differ based on how each steak is prepared, generally speaking, allowing the meat to rest adequately and slicing it against the grain will yield the most tender result for that particular cut. Consequently, the ultimate determining factor was flavor, which exhibited a wide range of variations.
When it comes to steak, I usually appreciate flavors that are rich in umami and a strong meatiness that leans toward mineral characteristics without being overly gamey. My tasting notes often highlight these attributes, or the absence of them. I hope that this insight will guide you in selecting the perfect cut for your meal and suit your individual taste preferences.
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