How to make cheap steak taste good?!
How to make cheap steak taste good?
I was just wondering, the fact that the most steak we buy is like between 1or 2 dollars so, what can you do to make it taste better? Oh and PLEASE dont answer just buy better steak, cuz better steaks are more expensive!
Answers:
Great Cheap Steaks
Boneless shell sirloin steak (aka top butt) and flap meat steak (aka sirloin tips).
Pan-Seared Inexpensive Steak
A pan sauce can be made while the steaks rest after cooking (see related recipes); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the steaks. To serve two instead of four, use a 10-inch skillet to cook a 1-pound steak and halve the sauce ingredients. Bear in mind that even those tasters who usually prefer rare beef preferred these steaks cooked medium-rare or medium because the texture is firmer and not quite so chewy. Serves 4
2 tablespoons vegetable oil
2 boneless shell sirloin steaks (top butt) or whole flap meat steaks, each about 1 pound and 1 1/4 inches thick
Table salt and ground black pepper
1. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steaks with salt and pepper. Place steaks in skillet; cook, without moving steaks, until well browned, about 2 minutes. Using tongs, flip steaks; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125 degrees on instant-read thermometer for medium-rare (about 5 minutes) or 130 degrees for medium (about 6 minutes).
2. Transfer steaks to large plate and tent loosely with foil; let rest until internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes. Meanwhile, prepare pan sauce, if making.
3. Using sharp knife, slice steak about 1/4 inch thick against grain on bias, arrange on platter or on individual plates, and spoon sauce (if using) over steak; serve immediately.
Mustard-Cream Pan Sauce
This sauce goes very well with steak.
Makes 3/4 cup
1 medium shallot , minced (about 3 tablespoons)
2 tablespoons dry white wine
1/2 cup low-sodium chicken broth
6 tablespoons heavy cream
3 tablespoons whole-grain Dijon mustard
Table salt and ground black pepper
After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 1/4 cup, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper. Spoon sauce over sliced steak.
Tomato-Caper Pan Sauce
This recipe goes very well with steak. If ripe fresh tomatoes are not available, substitute 2 to 3 canned whole tomatoes. Makes 3/4 cup 1 medium shallot , minced (about 3 tablespoons)
1 teaspoon all-purpose flour
2 tablespoons dry white wine
1 cup low-sodium chicken broth
2 tablespoons capers , drained
1 medium tomato (ripe), seeded and cut into 1/4-inch dice (about 1/4 cup)
1/4 cup minced fresh parsley leaves
Table salt and ground black pepper
After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Sprinkle flour over shallot; cook, stirring constantly, until combined, about 1 minute. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 2/3 cup, about 4 minutes. Reduce heat to medium; add capers, tomatoes, and any meat juices, and cook until flavors are blended, about 1 minute. Stir in parsley and season to taste with salt and pepper; spoon sauce over sliced steak.
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Grilled London Broil
London Broil For a Charcoal Grill
Tasters preferred bottom round for this recipe. While top round can be substituted, it is harder to get an even sear on its less uniform surface. We do not recommend cooking London broil beyond medium-rare. For the best texture, use a carving or slicing knife and cut the steak into very thin slices. (If you're stuck with a dull chef's knife, first cut the steak in half lengthwise, as shorter slices are easier to cut.) If desired, serve with Chimichurri Sauce.
Serves 4 - 6
2 teaspoons kosher salt
1 bottom round steak , 2 to 2 1/2 pounds and 1 1/2 inches thick
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1. Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be salted and refrigerated for up to 24 hours).
2. Fill large pot or bucket with 1 gallon warm water (about 100 degrees). Place wrapped steak into zipper-lock plastic bag, squeeze out excess air, and seal bag tightly. Place steak in water, covering with plate or bowl to keep bag submerged. Set aside for 1 hour.
3. About 20 minutes before grilling, light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are covered in thin, gray ash, about 20 minutes. Empty coals into grill and build modified two-level fire by arranging coals to cover one-half of grill with other half empty. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.
4. Remove steak from water and unwrap; brush both sides with oil (salt will have dissolved) and sprinkle evenly with pepper. Grill steak directly over coals, flipping steak with tongs once every minute, until dark brown crust forms on both sides, about 8 minutes. Move steak to cooler side of grill; cover grill and continue cooking until instant-read thermometer inserted into center of steak registers 120 degrees for rare to medium-rare, about 5 minutes, flipping steak halfway through cooking time.
5. Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Holding thin slicing knife at 45-degree angle to meat (see photo below), slice very thinly and serve.
London Broil For a Gas Grill
Tasters preferred bottom round for this recipe. While top round can be substituted, it is harder to get an even sear on its less uniform surface. We do not recommend cooking London broil beyond medium-rare. For the best texture, use a carving or slicing knife and cut the steak into very thin slices. (If you're stuck with a dull chef's knife, first cut the steak in half lengthwise, as shorter slices are easier to cut.) If desired, serve with Chimichurri Sauce.
Serves 4 - 6
2 teaspoons kosher salt
1 bottom round steak , 2 to 2 1/2 pounds and 1 1/2 inches thick
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1. Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be salted and refrigerated for up to 24 hours).
2. About 20 minutes before grilling, ignite grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes. Scrape cooking grate clean with grill brush.
3. Unwrap steak; insert 3 metal skewers lengthwise through center of steak, spacing skewers about 1 inch apart. Brush both sides of steak with oil and sprinkle evenly with pepper. Place steak on hottest part of grill. Grill, flipping steak every 4 minutes, until instant-read thermometer inserted into center of meat registers 120 degrees for rare to medium-rare, 16 to 20 minutes.
4. Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Remove skewers. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.
STEP BY STEP: Coaxing the Best Out of London Broil
A tough, livery, unevenly browned slab of meat that buckles up when grilled? Not a very appealing combination. Turns out a tough, cheap steak just needs a bit of old-fashioned pampering to smooth out its rough edges.
SALT RUBDOWN: Salt draws juices to the surface, where they eventually dissolve the salt; the juices are then reabsorbed in the form of a flavorful, concentrated "brine," bringing out beefy flavors and masking livery ones.
WARM BATH: Submerging the (wrapped) beef in warm water for the last hour of salting cuts the cooking time by almost 10 minutes--providing less opportunity for fatty acids to break down into off-tasting compounds.
MUSCLE RELAXATION: Flipping the meat once per minute keeps the long muscle fibers from contracting and buckling up, making it easier to achieve a good sear.
SLEEK CUT: Holding the knife perpendicular to the cutting board and slicing the meat diagonally (at a 45-degree angle) into ultra-thin slices shortens the long, tough muscle fibers, dramatically diminishing chewiness.
Argentinian-Style Fresh Parsley and Garlic Sauce―Chimichurri
Like a loose, fresh salsa in consistency, this mixture is a common accompaniment to sautéed, roasted, and grilled meat in South America. For best results use flat-leaf parsley. Makes 1 generous cup
1 cup packed fresh parsley leaves from one large bunch, washed and dried
5 medium cloves garlic , peeled
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons water
1/4 cup red onion , finely minced
1 teaspoon table salt
1/4 teaspoon red pepper flakes
Process parsley and garlic in workbowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl. Whisk in remaining ingredients until thoroughly blended. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)
Source(s):
Cook's Illustrated
Montreal Steak Seasoning from McCormick. Dry seasoning or marinade. If you are using lesser (cheaper) cuts of beef, the vinagar in the wet marinade will aid in tenderizing the meat.
Seal it on high heat 1 minutes each side then lower heat & cook slowly, (5-6 mins each side) salt & pepper to taste.
Rest for 2-3 minutes off heat.
I always make a gravy from the juices.
Bon Appettite
salt, pepper, and some rosemary,rub it in and leave overnight in the refrigerator then when grilling baste with butter mixed with some hickory flavored barbecue sauce and a little lemon juice, just a little to give it flavor...
another suggestion is to buy A-1 steak sauce and some habanero Tabasco, this will definitely perk up the flavor!
Season it or marinate in you fav marinade. Or slice it up and stir fry it.
Slow cooking or making the steak into a casserole is probably the best way to use cheap steak. If you can slowly cook the meat with onions and liquid - oil,, a bit of water and some seasoning is enough - this will soften the meat.
Prolly another way it to cut the meat up into small slices or bits and use it as you would ground beef.
marinate in fresh minced garlic and chopped fresh rosemary for a couple hours. then make oil in a pan smoking hot and sear both sides for a couple min. then put it in 350 degree oven till its cooked how you want it. then put it back on the stove and add butter, garlic cloves, and fresh thyme sprigs. let the butter melt and begin to spoon the butter over the steak for a min or so.
marinade it in different types of marinades (yogart, pre bottled ones etc) until you find a few you like. Also try slow cooking them, they become more tender with time. you could also try pounding them before cooking/marinading.
Also to if you want to strech your dollar mix bread crumbs/oatmeal etc with your ground beef that way you don't have to buy as much and you can transfer some of the savings to better cuts when you want to treat yourself with out breaking the bank