How to make a cheap steak taste like filet mignon

[Lesley]

I haven't tried this yet but I'm going to soon

Cheap Steaks (http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/)

I copied the article into a pdf in case the link dies at some point.

[Rustynut]

Cool, I think I will give it a try!

[batkinson001]

mmmmm... steak.


/drool

[Mouse]

http://www.escrappers.com/images/clothespin.jpg

But I do like a sense of humour with my recipes. ;)

[Lesley]

http://www.escrappers.com/images/clothespin.jpg

But I do like a sense of humour with my recipes. ;)

I got a kick out of it too. My kind of cook.

[Mouse]

I miss Two Fat Ladies. :(

[Lesley]

All that butter... Mmmmm

I tried chicken breast with the salt and some minced fresh garlic. Very good. A bit salty around the edges but that's easy to deal with the next time, I just need to wash it a bit better.

[Taz]

I miss Two Fat Ladies. :(

I'll send you a couple from my complex:hst:

[Mr. Apollo]

I assume this is a joke of some sort??? :confused:

[Taz]

I assume this is a joke of some sort??? :confused:

which part ? The fat ladies no I am serious Mouse can have them. The recipe certainly not, Different kinds of salt have different purposes / flavors. Iodized table salt which most of us have been raised on taste like ****, sea salt has a much milder flavor and doesn't have the same effect on blood pressure

[Lesley]

I assume this is a joke of some sort??? :confused:

It's not.

[Nave]

Two fat ladies is a cooking show, two brits. I remember, they are from the age of cooking shows.

[Lesley]

Two Fat Ladies (http://psjk.homestead.com/twofatladies.html).

Lots of butter and cream and no regard for calories, cholesterol etc. Great food however, no matter how unhealthy a lot of it was.

[Mouse]

And funny to boot.

Sadly, all good things must end.

[Taz]

Two fat ladies is a cooking show, two brits. I remember, they are from the age of cooking shows.

I know I used to watch it, was just teasing Mouse

[Mouse]

http://i55.photobucket.com/albums/g158/MouseMeat/Smilies/badrazz.gif

[batkinson001]

didn't one of them die?

[Mr. Apollo]

which part ? The fat ladies no I am serious Mouse can have them. The recipe certainly not, Different kinds of salt have different purposes / flavors. Iodized table salt which most of us have been raised on taste like ****, sea salt has a much milder flavor and doesn't have the same effect on blood pressureBy salting a steak, it's going to draw out the mositure and end up drying it out, not "staming" it like the author said. Besudes what makes the steak tough is the connective tissue. That can be broken by either tenderizing it or very slow cooking over low heat, but it still won't make it taste like a filet mingon.

[Lesley]

By salting a steak, it's going to draw out the mositure and end up drying it out, not "staming" it like the author said. Besudes what makes the steak tough is the connective tissue. That can be broken by either tenderizing it or very slow cooking over low heat, but it still won't make it taste like a filet mingon.

I suggest you try it and then pass judgment as to whether it's a good technique or not.

[debbie]

By salting a steak, it's going to draw out the mositure and end up drying it out, not "staming" it like the author said. Besudes what makes the steak tough is the connective tissue. That can be broken by either tenderizing it or very slow cooking over low heat, but it still won't make it taste like a filet mingon.Conventional cooking methods teach us that this is so but with this recipe the salt is rinsed off before cooking and not while it's being cooked. Could make the difference.

I only skimmed quickly through it so I'm going to guess that referring to porterhouse, rib eyes, t-bones, etc. as "cheap" steaks is a joke? That caught my eye.

[Zoom!]

/QUOTE]I only skimmed quickly through it so I'm going to guess that referring to porterhouse, rib eyes, t-bones, etc. as "cheap" steaks is a joke? That caught my eye.[/QUOTE]

I thought the same when I read through Lesley's post. I was hoping that there was a way to make flank or round steak taste like filet mignon. I think what the author was referring to as "cheap" was choice cut over prime cut. These terms are more common in the U.S. Here we refer to Grade A, AA or AAA. A good example would be Sobeys. They have a brand called Sterling Silver (AAA) which is usually more expensive than their Compliments (AA) or Value Pack (A) meats of the same cut. So next time I find NY Strip loins on for $3.99lb (compared to "on sale" $9.99lb for AAA NY Strip Loins on at Sobeys this week) I think this will be worth a try.

[ssadams]

Two Fat Ladies was great. I think the one with the lighter hair was the one who died. Gotta love cooks who work hard, then enjoy a pint and a good smoke after, plus they rode motorcycles :)

[Ken_ver_1_5]

Ok I have a cheap steak Sirloin Tip Marinating.
normally I hammer the heck out of it before I
cook it. I will follow the directions to the "T"
I will be using sea salt and slow cooking on the
bbq with low heat I will let you know how it works.

I will not only be looking at tenderness but also taste.
lets see how it works out:)

[debbie]

I thought the same when I read through Lesley's post. I was hoping that there was a way to make flank or round steak taste like filet mignon. I think what the author was referring to as "cheap" was choice cut over prime cut. These terms are more common in the U.S. Here we refer to Grade A, AA or AAA. A good example would be Sobeys. They have a brand called Sterling Silver (AAA) which is usually more expensive than their Compliments (AA) or Value Pack (A) meats of the same cut. So next time I find NY Strip loins on for $3.99lb (compared to "on sale" $9.99lb for AAA NY Strip Loins on at Sobeys this week) I think this will be worth a try.Ok, that's makes sense. Thanks for the info, Zoom! :)

[Ken_ver_1_5]

So I have had the steak........

First I will deal with the subject to Tenderness / texture.
When I rinsed off the steak I noticed a different look to the meat.
It had a nice fresh look to it. A little more coarse then before.
after cooking I found it to be moist looking {not dried out} like
you would expect from salted meat.
It was tender to the pallet but with a slightly more coarse than
expected.

I rate this recipe on the value of tenderizing of cheap steak
at 7 out of 10.

Now I'll deal with the taste.
I normally don't use much salt when cooking steak.
I found the flavor more beef intense not washed out.
I also noticed a more salty flavor to the meat.

I rate the taste of 6 out of ten.

so should you try it?

yes I think you should.

[Taz]

What kind of salt did you use ?

I think Sea salt would be a good choice

[Ken_ver_1_5]

What kind of salt did you use ?

I think Sea salt would be a good choice

I used sea salt.