What's your favorite steak marinade

How to Taste Good Cheap Steak - Diet Plans - 2021

Is there such a thing as a good, cheap steak? A great rib eye steak, New York strip, or T-bone steak is a wonderful thing, no doubt about it. But few of us can afford to indulge in them often. What about all the other cuts of beef that are way cheaper?

It is possible to make inexpensive cuts of tender and tasty steak while avoiding the sometimes liver-like taste and texture. The liver's taste comes from active muscles and a lot of protein called myoglobin, which is high in iron.

As a bonus for those watching their saturated fat intake, cheap cuts of meat tend to have the least amount of fat.

Flank steak and skirt steak

Flank steak and rock steak have a pronounced grain and should be cut against the grain. Have your butcher either cut into strips or cut them himself before or after grilling.

These cuts benefit from several hours of marinating before cooking to tenderize them and develop the desired flavors in the finished steak. However, if you marinate them in a sour marinade, limit the time to 12 hours or less or they'll get mushy and cocky. Always marinate your steak in the refrigerator for food safety. Also, throw away any marinade that has come into contact with the meat and do not use it to flavor cooked steak or vegetables. Any contact with the raw steak will contaminate the marinade and will not be safe to use. Reserve some marinade separately for the cooked meat or prepare it with the steak and vegetables.

Both flank steak and rock steak are best if they are rarely prepared or at most medium-hard. Since these are thin pieces of steak, you need to watch them carefully so as not to overcook them. Turn them frequently - once a minute - to make sure they cook evenly.

Top sirloin

Top Sirloin is one of the cheapest steaks, but it can get liver odor easily. You can marinate them in your favorite steak marinade or try a salt technique instead. To perform the salt technique, take the steaks out of the refrigerator about an hour before cooking and season them heavily with kosher salt. Other spices can be rubbed in if you wish. A little bit of juice will be pulled from the meat, but don't worry. Rinse the steaks and pat dry before cooking. You can add pepper at this point, but no more salt as it will be perfectly seasoned with no additional salt.

After cooking your steak, let it sit for five to ten minutes to allow the juices in the steak to stabilize before slicing.

All inexpensive steaks

Make sure your steaks are at least room temperature before preparing them as the rapid cooking will make them less likely to develop the myoglobin. Reheating the meat before cooking gives the best results. You can either put the meat in a zippered pouch just before cooking and soak it in warm water for a few minutes, or cook thick steaks in a warm oven (275 F) for 20 to 25 minutes. When the steaks are preheated, all they have to do is cook them in a very hot pan or on a grill to finish them.

Be sure to follow your food safety guidelines and do not leave raw meat out of the refrigerator for more than two hours at room temperature and no longer than an hour at temperatures above 90 F and below 140 F. Warm temperatures in hazardous areas of 40 to 140 degrees F can allow bacteria to grow, which can cause food poisoning. Make sure to cook your steaks within these time frames once you've heated them up.