How to Dress Up a Cheap Steak

How to Dress Up a Cheap Steak


Cheap steaks don’t have to taste cheap.
Let’s fix them. You might be on a budget or you’re just trying to feed a big
group of people maybe even perhaps you’ve got a family member who insists
on having their steak well-done. There are a couple of things that you can do
to dress up a steak to make it even better. Whether it’s a cheap steak or one
that’s overcooked you can make it absolutely fantastic and I’m going to
show you how. The first tip is to dry brine your steaks. It darkens the color
enhances the flavor and tenderizes the meat. The second tip is to know your
cooker. No matter how you cook it, do it right. I’m going to show you my
method in just a little bit. A good sauce can add some flavor to the steak. For
this one start with a stick of butter and melt it over medium heat. If it gets
too hot, take it off to the side and once it’s melted you can add the herbs and
spices. This one is garlic horseradish mustard sauce and I put the full recipe
down in the description below. We’re gonna mix it up until everything is
combined before setting it aside to cool. A little bit of wood can add flavor over
just plain charcoal. I added a few pieces of hickory to provide a little wood
smoke. Water is the enemy to a good sear. Always pat your steaks dry
before putting it on the grill. A little oil can also keep them from sticking and
in this case I’m using rendered brisket fat which will enhance the beef flavor
that can be lacking in some of these cheaper cuts. For steak this thin, searing
at first it’s the best option to avoid overcooking it. I like the cold grate
technique which sears the entire surface rather than just grill marks. Every
minute or so I turn the grate and flip the steak. I’ll link to a video that
explains the cold great technique more at the end of this video so you can
check it out. This is also a good time to put a little bit more of that beef fat
on the surface. Don’t forget to give the edges a sear
especially if there’s a fat cap. Once it’s seared I put on the cold side and
monitor the temps until it’s done. Inked bird sent me their six port
Bluetooth thermometer to test. It has an app that allows you to watch the
temperatures, set alarms, and even has a graph feature so you can see how things
are progressing. USBC charging means you won’t have to replace the batteries and
two cooks isn’t enough testing to recommend it yet, but if you’re already
in the market inkbird will give you a 20% discount. You can always view the
temperatures right on the display. There’s some debate if you should rest
your meat, but I leave it long enough to dish up the sides and set the table. This
allows the meat to relax after the cook and reabsorb the juices. I’m pretty
happy with these results. The only thing left to do is to try the butter sauce we
made. Whether you dip or pour it’s really up to you.
This sauce really made the dish. Now you have some good tips on how to dress up a
cheap steak!

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