HOW TO COOK A CHEAP STEAK VS. AN EXPENSIVE STEAK

how to cook a cheap steak vs. an expensive steak

Red Dawn saying with all the different options and price points so they are buying a cheap or expensive cut of steak it's more about how you treated and how you're cooking with it that's going to make the biggest difference even if it's a cheap steak you can still get great results were going to go over some cheap and expensive cuts of steak and ways to cook them both to steak is just a term for a cut of meat is it doesn't have a lot of connective tissue which makes it suitable for quick cooking is number of options when you're looking at an expensive steaks a good list of work off of our hanger steaks tried to have flab chuck eye steak or Chuck tenders hangers also known as kind of the butcher's steak Chuck means it's just coming from the shoulder it's a little bit more muscular Because a shoulder does a lot of work and it's a life but it also has a good amount of marble and great flavor as well

How To Cook A Cheap Steak Vs. An Expensive Steak? Please Watch The Video Below

 

so because it is coming from the shoulder it will be a little bit tougher texture then some of the other expensive cuts and could be used for a lot of different things season outside of steak which for not going to get into another great flavor as well as a tri-tip this one you'll definitely be able to recognize right away because of its unique shape it actually does have three separate of points to it this one can be a little bit more difficult to work with the size varies a bit so by the time you get the middle of cuts be outside or the edges could be a little bit overdone will you could do is cut this up into smaller pieces and treat them more like individual fillets all right flat me I'm at the sexiest name this is similar to skirt steak or flank but as those of become more popular 

there a little more expensive in the grocery stores mass of flap is a great option it's a little bit different as you can see the texture is quite loose that can be really great cuz it's so except marinades really really well Credit Karma Hosea Prius torque fossil well this piece can be quite large you can cut it in two different pieces for a part of it and cook some for dinner tonight if someone would work great for a marinade cuz it's going to take on so much flavor and I'll do anything crazy if it adding just a little bit of low sodium soy sauce and fresh ground black pepper and a few crushed cloves of garlic be a great simple marinade and you can throw together really easily all you need to do is put a clothes underneath your pong push down and just kind of bruised it a bit 

I'm going to crack it open a little bit and just help the flavor release without having to do a lot of chopping and mincing and you can let this sit and the marinade for anywhere from 30 minutes to overnight getting out all the air and then just kind of moved in later on in the bag and make sure that everything stops in the marinade before you cook you want to make sure that you dry off the marinade and get it as much of it off as you can if you want to have a nice dry steaks you can get a good crust on it if there's too much worse blasphemy is going to sting you put on a hot Skillet instead of getting a nice crispy crust using paper towels is great for this because it still is raw meat and then you can throw them away right after a cast iron skillet is a great option no matter what type of sticker cooking cast iron holds heat really well but as you'll find that the other cast iron video that we did doesn't heat up very evenly so if you wanted to pre-heat your cast iron skillet in a hot oven for about 20 minutes that would be a good option once it's preheated 

you can go ahead and pour in a good amount of oil cooking oil ideally something with the high smoke point ones you're sure that your Skillet and your oil are preheated and go ahead and carefully layer your steak and it should immediately Sizzle there's kind of two rules of thought on cooking steaks but they should flip it often or flip at once or we like to flip bars quite frequently throughout the cooking process to ensure that we're keeping an eye on the entire piece of me and getting a good cross throughout also by consistently flipping and moving the steak you're ensuring they are putting the steak on the hottest part of the pan we're going to give you the best car sun shade for new to cooking steak and they're not as comfortable just feeling the need to see if it's done it's always a good idea to have a kitchen thermometer on hand the most foolproof way is he use a thermometer poking right into the center of the steak which is going to be the coolest part for medium rare steak you want to serve it at 135 degrees Fahrenheit is 50° earlier cuz it's going to carry over cooking slightly no matter what steaks are cooking you always want to let it sit for a good 5 to 10 minutes after it comes off this gives me time to let the carryover cooking to take place if they could be more even temperature throughout and it also helps the meat for LA what time's up and resting with them relax a little bit and be a nice or text her in the mouth 

this is one that you definitely want to cut Against the Grain because of fibers are so loose you can really see where they are just going to make sure that it's a little bit easier to chew and seemed to be a nicer text from your mouth by the red juice that comes out of a resting state that's actually not blood it's my golden age is a protein in the muscle fibers mix with the water and residual moisture that's left in the meat cheaper cuts of steak have a little bit of a stronger flavor so their grade to use in there cuz I be flavor and stand up to the flavors in a marinade if you are looking to indulge little bit more and there's a lot of great options on the higher end as well starting with the New York strip steak was kind of your starter steak if you well as a good amount of fat a good bit of marveling going to be more tender than something like a Chuck and Heather good flavor some key indicators are back apple on the outside as well as pretty good marbling throughout also called a Kansas City strip steak or sirloin steak the tenderloin or the filet is going to be the most expensive of all the options 

because it's coming from a very small part of that is right under the spine does almost no movement throughout its life therefore it's very very tender and almost melt-in-your-mouth and I have tenderloins you still have a good amount of marbling throughout being nice right color some say that doesn't have as much flavor we are paying for here is really soft texture and the Rarity in the sense that it's a very small part that comes out of town where is also known to be one of the most preferred in the most expensive steaks as a good balance marbling texture and flavor should be good at the rabbit get a ribeye bone in or out some people say that a lot more flavor but like I don't necessarily so I can make a big difference but it's so nice showstopper if you're looking for a medium-rare Center at 1 and 1/2 outside while still preserving that BBM rare Center which highlights the flavor and the texture that you're paying for the ribeye 

if you want something a little bit more while done as she wouldn't recommend going with it thicker cut today so the state flag this it really doesn't need much seasoning the purest way it's just with salt and you can do this least an hour before you're about to pick it you can even salt it overnight when that's going to do is give the salt and more time to penetrate it's going to help flavor this as well as tenderized if you're going to be Celtic an overnight we recommend covering was Clint is only going to be for an hour or so you can actually just put it in the fridge uncovered so we're going to do is actually the opposite of the traditional sear then bake method we're going to bake ahead of time here later what does it going to do is we're going to slowly raise the temperature of the steak in the low oven I'm going to put that in for about 30 minutes until the internal temperature is around 90 or 95 degrees at that point we're going to take it out at a really really high heat 

on a cast iron skillet again it's just the right away if you're really really hot pan the great thing about the reverse sear method is that you're cooking the meat itself in the oven and then you're just finishing off in the skillet to get a really great crossed on the outside is a little bit wider margin of error here because the temperature in the oven doesn't mean much lower than on a hot Skillet so you have more time and wiggle room to get the temperature right before you're seeing it on the outside if you're going to cut into slices it's a great idea to cut the bone out first it's going to make it a lot easier because we gradually Rose the temperature than me in the oven before it's not as much of a telling me when you're throwing it off Skillet and I don't need to rest as long as a pan seared steak was the textures quite fine and doesn't make as big of a difference the way they cut it of course grade to cut it across the grain but it's not going to be as striking of a difference really I need to cook a great steak is in monitor good cast iron skillet a lot of salt call Mom