Great video. As long as prep work is done properly, you can always have good steak. I like to get cheap cuts, marinate over night, and skewer them. Slap it over some jasmine rice and you got a great cheap meal.
Buy a Round Steak. Those things are huge, but very low priced per pound. I bought one that was about 2.5 pounds. For 2.5 pounds of steak, I only paid a total of about $9. A 2.5 pound Flat Iron of the same weight? That would’ve been around $30. Beef is WAAAAAYYYY overpriced. Which I’ve always found odd. Especially when you consider that beef is the single most widely available meat there is.
I think that I need to move over to MO. Here in northern NJ where I live, those same "cheap" steaks would have run me between 8 and 9 bucks a pound. 80/20 grocery store chopped meat is 5 and change a pound up here.
This really works well. I had a problem getting a seared look on the outside of the steak. I turned up the heat on the stove and the butter started to blacken quickly. Cooked it on a conduction stove top with a steel pan.
Dude im super impressed with these videos. This is an amazing tutorial, very interested in trying the dry brine technique. thank you so much, subscribed and notifications on 👌
Thank you so much for teaching me this! I recently ate at a cowboy bar in the middle of nowhere, Colorado, and had one the tastiest, big steaks I’ve ever eaten home or out, for about 15 bucks. Its flavor and overall eating experience were comparable to steaks that I could easily pay >$50 for in Denver. Until I watched this video, I was completely mystified as to how they could do that. Now I will try this at home with cheap cuts from supermarkets, and compare my experience to the $15/lb NY Strip steaks I buy at Costco. Kudos to you!😎
Thank you, Tom, for taking the time to do a video on the only steaks Americans can now afford. Curious if this will help round steaks. Otherwise I’m pounding the crap out of them.
Yo! I haven’t seen one of your videos in a while, looking good Chef Tom (or should I call you Slim?). Cool video, using a skillet or pan on the grill is the key to cooking thin steaks because you can catch all the juices. I like to tenderize the meat and add a weight or keep constant pressure on thin steaks while cooking to help avoid the cupping and char around the edges. I know it’s cheating (for the sake of this video) but the best way to make a cheap steak taste way better is simply serve it with a sauce. I deglaze the pan with a little butter, A1, and add back in all those juices from the resting steaks. In my 20s (early 2000s) we used to buy big cheap steaks for like $5 each and it was awesome. There’s definitely an art to cooking thin cheap steaks that everyone should master. You should do another poor man’s video on gussying up Top Ramen and/or Mac and cheese. Both of those are staples of a poor 20 yr old’s diet.
I can remember a really good tender sirloin,however my Dad raised the beef and back then there was no genetically modified corn,he would feed a beef for 110 days...it was always good.
Found some Chuck Eye Steaks at my local butcher recently and it's my new go to. I guess it's an off cut/butchers cut, but it's a GREAT value steak. Hard sear, a little chimichurri... 👌
A Chuck Eye Steak is called a poor man's Rib Eye. If you get an apprentice butcher who may not know where the Rib Eye ends and the Chuck Eye begins you might get lucky and get a Rib Eye for a Chuck Eye price. If you get it from the right side of the cow much luckier. Right side is more tender and easier to cook.
Hey chef, don't laugh at our regular budget cut buyers man 😂 But all jokes aside, great video, this is gonna make my weekday steaks so much tastier! Thank you!
I want to retire so I only buy cheap(er) steak cuts now. My local mama/papa store always has delmonicos for $6.50/lb and that is what I primarily cook. My Pyrenees gets the silverskin and excess fat and the rest for me. I was doing the dry brine but didn't think about rinsing the outside of that excess salt after an overnight season.
I realize your channel is about bbq (hey, it's in the name), but right now, in my new house, I don't have any bbq stuff, so, any reason I couldn't do what you did on my stove with a cast iron skillet? Thanks. p.s. Springtime I will be buying my bbq stuff.
Chef Tom, not everyone has a well heeled company paying their food tab as you do. This is the first time that ATB has come close to being snarky…Modesty becomes you!
I don't have time for the dry brine on cheap steaks. Just grill them medium rare and bust out the A1 baby. There's no reason to act like we all don't love A1 steak sauce. It's for cheap cuts and overcooked steaks.
No, it has nothing to do with decades of consolidation in the meat packing industry🙄. 4 corporations control the entire market. Only one, Tyson is US owned.
interesting tips, particulary for us in europe, because your " cheap steak" looks more tender than your premium steak here in france , which cost a kidney.. 98% of the beef you find in the butchery here looks more crap than yours! i have to buy my beef on internet to the rare online shops who sell premium quality ( angus from ireland , simmenthal from swiss, black angus from US or argentina beef).. but btw, your steak is clearly overcooked ! 120 internal is way too much.
![“อ.เบียร์ คนตื่นธรรม” มาตามคำเรียกร้อง แหกศาสตร์ฮวงจุ้ย เตือนสติอย่างมงาย | แฉ 7 พ.ย. 67 [1/3]](http://i.ytimg.com/vi/5fc4S3xBNfc/mqdefault.jpg)
Thank you Tom for finally catering to those of us who are sub poverty level
Those cuts of meat are better for long marination, or braising. That looks good. Cheers, Chef Tom! 👍🏻👍🏻✌️
Cheers!
Great video. As long as prep work is done properly, you can always have good steak. I like to get cheap cuts, marinate over night, and skewer them. Slap it over some jasmine rice and you got a great cheap meal.
Absolutely!
Buy a Round Steak. Those things are huge, but very low priced per pound. I bought one that was about 2.5 pounds. For 2.5 pounds of steak, I only paid a total of about $9. A 2.5 pound Flat Iron of the same weight? That would’ve been around $30. Beef is WAAAAAYYYY overpriced. Which I’ve always found odd. Especially when you consider that beef is the single most widely available meat there is.
I think that I need to move over to MO. Here in northern NJ where I live, those same "cheap" steaks would have run me between 8 and 9 bucks a pound. 80/20 grocery store chopped meat is 5 and change a pound up here.
Yaaaaaasss! I was going to ask for a steak video and you read my mind! Great directions and can't wait to try this out.
Let us know how it goes!
Love the Corelle Ware plate!
This really works well. I had a problem getting a seared look on the outside of the steak. I turned up the heat on the stove and the butter started to blacken quickly. Cooked it on a conduction stove top with a steel pan.
Great job, Tom! There are ways of making cheap cuts taste delicious.
Totally agree with you!
A fatty beef chuck steak Jaccard tenderized. On a Weber kettle cooked on open flame. Taste like a ribeye.
Exactly what im looking for, thanks man
Dude im super impressed with these videos. This is an amazing tutorial, very interested in trying the dry brine technique. thank you so much, subscribed and notifications on 👌
Thank you for the support✌
Thank you so much for teaching me this!
I recently ate at a cowboy bar in the middle of nowhere, Colorado, and had one the tastiest, big steaks I’ve ever eaten home or out, for about 15 bucks.
Its flavor and overall eating experience were comparable to steaks that I could easily pay >$50 for in Denver.
Until I watched this video, I was completely mystified as to how they could do that.
Now I will try this at home with cheap cuts from supermarkets, and compare my experience to the $15/lb NY Strip steaks I buy at Costco.
Kudos to you!😎
Let us know how it goes!! That's awesome
In my personal opinion, these are the best cuts!
💯💯💯
Looks well-done, more power to ya if that’s your thing.
That's exactly how I like my steak...Bacteria free 🙃🤷♂️
Thanks Chef Tom for this... not all of us have the $ to spend on Prime steaks.... 👏👏...Thank again! #BrokerDon
Of course✌
Looks great! Drop a couple of over-easy eggs on that plate.
obviously.. and 2 kg of cheese, and dont forget sugar.. welcome in american gastronomy lol
Thank you, Tom, for taking the time to do a video on the only steaks Americans can now afford. Curious if this will help round steaks. Otherwise I’m pounding the crap out of them.
Great tips CT
😁
Yo! I haven’t seen one of your videos in a while, looking good Chef Tom (or should I call you Slim?). Cool video, using a skillet or pan on the grill is the key to cooking thin steaks because you can catch all the juices. I like to tenderize the meat and add a weight or keep constant pressure on thin steaks while cooking to help avoid the cupping and char around the edges. I know it’s cheating (for the sake of this video) but the best way to make a cheap steak taste way better is simply serve it with a sauce. I deglaze the pan with a little butter, A1, and add back in all those juices from the resting steaks. In my 20s (early 2000s) we used to buy big cheap steaks for like $5 each and it was awesome. There’s definitely an art to cooking thin cheap steaks that everyone should master. You should do another poor man’s video on gussying up Top Ramen and/or Mac and cheese. Both of those are staples of a poor 20 yr old’s diet.
I can remember a really good tender sirloin,however my Dad raised the beef and back then there was no genetically modified corn,he would feed a beef for 110 days...it was always good.
Found some Chuck Eye Steaks at my local butcher recently and it's my new go to. I guess it's an off cut/butchers cut, but it's a GREAT value steak. Hard sear, a little chimichurri... 👌
🙌🙌🙌
A Chuck Eye Steak is called a poor man's Rib Eye. If you get an apprentice butcher who may not know where the Rib Eye ends and the Chuck Eye begins you might get lucky and get a Rib Eye for a Chuck Eye price. If you get it from the right side of the cow much luckier. Right side is more tender and easier to cook.
Thanks
No prob!
Hey chef, don't laugh at our regular budget cut buyers man 😂
But all jokes aside, great video, this is gonna make my weekday steaks so much tastier! Thank you!
👍 Chef.
I want to retire so I only buy cheap(er) steak cuts now. My local mama/papa store always has delmonicos for $6.50/lb and that is what I primarily cook. My Pyrenees gets the silverskin and excess fat and the rest for me. I was doing the dry brine but didn't think about rinsing the outside of that excess salt after an overnight season.
How about Sous Vide? Finish on a hot grill?
I realize your channel is about bbq (hey, it's in the name), but right now, in my new house, I don't have any bbq stuff, so, any reason I couldn't do what you did on my stove with a cast iron skillet? Thanks. p.s. Springtime I will be buying my bbq stuff.
100% this will work on a stove.
Absolutely! Thanks for watching.
You should have gone to the dollar store!! much more budget friendly cuts there!!
And cut cross grain
You can actually cool it how ever you want if you slice it thin
Chef Tom, not everyone has a well heeled company paying their food tab as you do. This is the first time that ATB has come close to being snarky…Modesty becomes you!
🎉
😀
I knew upon watching this I’d want a steak after… and dang it I’m not even halfway through the video 😏 🥩
🤤
💯✊🏾💯✊🏾💯✊🏾💯✊🏾
I’m not afraid of a cheaper steak as long as it has some marbling
lol…cheap steaks on a $5k pit…honestly love the idea
Never met a steak I didn’t like
That's the spirit!
I don't have time for the dry brine on cheap steaks. Just grill them medium rare and bust out the A1 baby. There's no reason to act like we all don't love A1 steak sauce. It's for cheap cuts and overcooked steaks.
3:16 But what if I'm in a hurry? psst
We've got a comedian joining in folks! Well done friend, har-dee-har-har-har.
Pork steaks cooked like a ribeye is the best value in meat
Asmongold take notes
Looks good! $12-15 a pound 😂 VA sucks!
I briefly thought the title read "How to cook for a cheapskate" and felt targeted.
Can't you just do your 'dry brining' with your steak rub and let sit overnight.?.?
Aqui no Brasil 🇧🇷 este corte sechama acém com osso ou sem osso. Mas não acho que seja tão barato assim
Salt, Pepper, Heat. It'll be fine. Just don't over cook it.
I've at a lot of cheap steak over the years. LOL
why can't we just say salting like we always have instead of dry brining? dry brine is an oxymoron, it literally means dry salt water
2 different brining is done before cooking and removed before cooking. Salting is seasoning for cooking.
I’ve never bought a real steak to cook and I’m 45.
Sadly, this is the average steak quality here in Europe.
no such thing as a cheap steak, cheaper, yes........and usually braised or low and slow bbq
Cheap steaks for cheapskates! 😂😂
Yes third comment for the win
Sirloin tip at $5.28 - "not paying a premium????"
Well FJB for that.
No, it has nothing to do with decades of consolidation in the meat packing industry🙄. 4 corporations control the entire market. Only one, Tyson is US owned.
interesting tips, particulary for us in europe, because your " cheap steak" looks more tender than your premium steak here in france , which cost a kidney.. 98% of the beef you find in the butchery here looks more crap than yours! i have to buy my beef on internet to the rare online shops who sell premium quality ( angus from ireland , simmenthal from swiss, black angus from US or argentina beef).. but btw, your steak is clearly overcooked ! 120 internal is way too much.
You can use those cheap cuts to make an amazing Boeuf Bourguignon. I just did that last week and loved it.
@@adamcavanaugh4940 you can make lot of things with it, but not steak, even if it' is sold for that. ( which is a shame)
for a cheap tender steak I buy ground beef
"They look........
Not great"~ 😂😂