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That's the whole point of steak. You need to try something that's grass fed, dried aged, and a nice medium rare. Now, using those cuts for a stew would absolutely be a waste of money. Those cuts have a lot of connective tissue and would make some pretty awful steaks.
This right here. Your average sirloin slapped on a grill and cooked by some drunk asshole all wrong is just beef that isn't quite beef jerky yet.
But take a good porterhouse, cut it right, trim it right, dry age it right, cook it right. That's a whole different thing.
That being said, I will sometimes buy some cheap steak and slather it in A1 because I fuckin love A1