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Some steaks just aren’t worth the money. They look impressive, sound fancy, and get all the hype – but when it’s time to eat, they don’t always live up to the price tag.
I’ve already written about my favorite steak cuts – the ones that are absolutely worth your money.
But this time, I’m calling out the cuts that might taste good—but not good enough to justify the cost.
1. Tomahawk Steak – All Bone, Little Benefit
The Tomahawk steak looks like a showstopper—it’s massive, intimidating, and comes with a handle that makes you feel like a caveman king.
But here’s the thing: you’re paying for that big bone, not more meat.
Sure, it’s flavorful like any good ribeye, but it’s also expensive because of the “wow factor.”
Related: Bone-In vs. Boneless Steaks
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If you’re after taste and value, skip the handle and grab a regular ribeye instead—it’s the same steak, just without the extra price hike.
2. Porterhouse Steak – Too Big, Too Tricky
The Porterhouse sounds like a dream – two steaks in one! You get a strip steak on one side and a tenderloin on the other.
But here’s the catch: they don’t cook the same way. The tenderloin is lean and cooks super fast, while the strip is thicker and takes longer.
So unless your chef’s a magician, one side’s gonna end up overcooked or undercooked.
It’s a tricky cut, and honestly? It’s not worth the hassle or the price.
If you want something big and satisfying, just grab a thick-cut strip or filet and enjoy every bite – no drama.
3. Eye of Round – Tough and Tasteless
The Eye of Round might look like a bargain, but don’t be fooled—it’s a lean, mean chewing machine. This cut is so tough and dry that even the best marinades and slow-cooking tricks can only do so much.
Sure, it’s cheap, but you’ll pay for it in jaw power.
If you’re after something affordable that’s actually enjoyable, go for a chuck roast or tri-tip instead. You’ll get way more flavor without feeling like you’re chewing on a tire.
4. “Wagyu” Hype – Paying for a Name
Wagyu has become the steak world’s biggest flex, but not all Wagyu is created equal.
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True Japanese A5 Wagyu? Absolutely insane—melts in your mouth like butter and worth every penny.
But the “American Wagyu” you see on menus? It’s often just regular beef with a bit more marbling and a fancy price tag.
Don’t get me wrong—it can still be tasty. But if you’re paying Wagyu prices, you should be getting the real deal.
Otherwise, you’re better off getting a top-tier ribeye for half the price and twice the satisfaction.
What about you? Have you ever felt let down by an overpriced steak? Share your experiences—I’d love to hear which cuts you think aren’t worth the hype!
