How To Cook A Cheap Steak Vs. An Expensive Steak

Cooking

steak

can be a little daunting with all the different options and prices, so whether you buy a

cheap

or

expensive

cut of

steak

, what will make the end result is more how you treat it and how you

cook

it. The biggest difference, even if it's a

cheap

steak, you can still get great results, so we'll go over some cheap and

expensive

steak cuts and ways to

cook

them, so steak is just a term for a cut of meat that has no a large amount of connective tissue, making it suitable for quick cooking. There are several options when looking for inexpensive steaks.

A good list to work with is hanger snaffles, three-prong flap strip eye snaffle, or hanger strip snaffle. The hanger is also known. as a kind of butcher's steak means it only comes from the shoulder, it's a little more muscular because the shoulder does a lot of work and it's life, but it also has a good amount of marbling and great flavor, because it comes from the shoulder it will have a A little tougher texture than some of the other more expensive cuts and could be used for many different things, even outside of steak, which we're not going to get into another great steak flavor and texture.

It's a tri-tip, this one you'll definitely be able to recognize right away because of its unique shape, it actually has three separate point types, this one can be a little harder to work with, the size varies a little. So when you have the medium rare, the outside or the edges might be a little overdone, what you could do is cut this into smaller pieces and treat them more like individual steaks, limp meat, okay, flat meat, not the name sexier. similar to skirt or flank steak but as they have become more popular they are now a little more expensive in supermarkets so flap is a great option it is a little different as you can see the texture is quite loose and can be really great because it absorbs marinades very well, it has a fantastic color, although it somehow looks like a prehistoric fossil, although this piece can be quite big, you can cut it into different pieces, freeze some of it and cook some for dinner tonight.

It would work great for a marinade because it will pick up so much flavor and all those little cracks, you don't have to do anything crazy, just add a little bit of low sodium soy sauce, some freshly ground black pepper, and a few crushed cloves. of garlic would make a great simple marinade that you can make very easily, all you need to do is put a clove under your palm, push down and just bruise it a little, it will open it up a little and it will only help the flavor. release without having to do much chopping or chopping and you can let it sit in the marinade for 30 minutes up to overnight to get all the air out and then just move the meat around in the bag and make sure everything is touching. the marinade and then before cooking you want to make sure you dry up the marinade and remove as much of it as possible.

You want to have a nice dry steak so you can get a good crust if there is too much moisture. Let the meat steam when you put it in the hot pan instead to get a nice crispy crust. Using paper towels is great for this because it's still raw meat and you can throw them away right after the cast iron skillet is great. option no matter what type of steak you are cooking, cast iron holds heat very well, but as you will find in the other cast iron video we did, it does not heat very evenly, so if you want to preheat 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. You can use any type of cooking oil, ideally one with high smoke content. Once you are sure that your pan and oil are preheated, you can go ahead and carefully layer the steak, it should sizzle immediately. There are two rules of thought when cooking steaks, whether you should flip them frequently or flip them once as we like to flip ours pretty frequently throughout the process. cooking process to make sure we look at the entire piece of meat and get a good crust throughout. Plus, by constantly flipping and moving the steak, you make sure to place the steak in the hottest parts of the pan, which will give it the best crust, especially if you're new to cooking steak and don't feel as comfortable just feeling around. the meat to see if it is cooked.

It's always a good idea to have a kitchen thermometer on hand. The most foolproof way is to use a thermometer that goes right into the center of the steak, which will be the coldest part for a medium-rare steak, you want to serve it at 135 degrees Fahrenheit. You can remove it a few degrees earlier because it will remain during cooking. lightly, no matter what steak you are cooking, you should always let it rest for a good five to ten minutes after it comes off, this gives me time to let the remaining cooking take place, the steak will be a more even temperature throughout. parts and also help. the meat relaxes a little, the high heat will make all those fibers tighten and the rest will relax a little and have a more pleasant texture in the mouth.

This is one that you definitely want to cut against the grain because those fibers are so loose that you can really see where they're going to make sure it's a little easier to chew. It will have a more pleasant texture in the mouth. Sometimes people get scared by the red juice that comes out of a resting steak. That's not actually blood, it's myoglobin, it's just a protein in the muscle fibers mixed with the water and residual moisture left in the meat. Some of the cheaper cuts of meat have a slightly stronger flavor, so they are great to use in marinades.

Because the flavor of the meat can resist the flavors of a marinade, if you're looking to indulge a little more, there are plenty of great options on the higher end, plus, starting with the New York strip steak, this is your starter steak. Yes It will have a good amount of fat, a little marbling, it will be more tender than something like a chuck, and it will have a beard flavor. Some key indicators are the layer of fat on the outside and pretty good marbling throughout. Also called a kansas city steak and fries or a sirloin, the tenderloin or filet is going to be the most expensive of all the options because it comes from a very small part that is just below the spine and almost does not move throughout its entire length. life, so it's very, very tender, almost melts in your mouth, a nice tenderloin should still have a good amount of marbling, it should have a nice bright color, some say it doesn't have as much flavor, what we're paying for here it's the really soft texture and the weirdness in the You have the feeling that it's a very small part that comes out of the beef ribeye.

It is also known to be one of the most preferred and most expensive steaks. It has a good balance between marbled texture and flavor. There should be nice big chunks of fat throughout. a rib bone in or out some people will say the bone imparts a lot more flavor but I don't necessarily feel like it makes a big difference but it's a good stopper if you're looking for medium rare The center is preferred to measure between one and a half and two inches so you can get a nice crust on the outside while still retaining that medium-rare center that brings out the flavor and texture you're paying for with the rib eye if you like. something that's a little better done, I wouldn't actually recommend using a thicker cut steak, so with a steak like this it doesn't really need a lot of seasoning, the purest form is just with salt and you can do it for at least an hour.

Before cooking, you can even salt it overnight, which will give the salt more time to penetrate, help flavor it, and soften it. If you are going to salt it overnight we recommend covering it with plastic wrap, it will only last about an hour, you can put it in the refrigerator uncovered, so what we are going to do is do the opposite of the traditional browning and then baking method which Let's bake first. time and sear afterwards what this is going to do is slowly increase the temperature of the steak in a low oven and we are going to put it 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 and put it on very high heat in our cast iron skillet again, it should sizzle right away, it should be a very, very hot pan, the best thing about the reverse sear method is that you're cooking. the meat in the oven and then you just finish it in the pan to get a really good crust on the outside;

There's a bit of a wide margin of error here because the temperature in the oven will be much lower than in a hot pan so you have more time and wiggle room to reach the right temperature before browning the outside. If you're going to slice it, it's a great idea to cut the bone first so it's ready. It's much easier because we gradually increase the temperature of the meat in the oven before it doesn't take as much shock when you throw it in a hot pan, it doesn't need to sit as long as a seared steak would.

The texture is quite fine and it doesn't make a huge difference to the way you cut it, of course it's great to cut it across the grain but there won't be that surprising of a difference really, all you need to cook well. Steak is thermometer good cast iron skillet lots of salt and a little oil bye