Well, thankfully, there are compromises you can make that will satisfy your stomach and wallet at the same time. In other words, it’s possible to save a few dollars by buying a cheaper cut of meat in the grocery store, and then turn it into a gourmet masterpiece once you get home.
All you need are some easy, clever techniques that will turn cheap meat into high-end meat in next to no time. Three such techniques can be found below.
1. Cook it Low and Slow
Every cut of meat has the potential to be as mouthwatering as a prime fillet mignon, but some cheap cuts just need a little extra TLC to extract the tenderness. To avoid having tough meat for dinner, throw the cut into a slow cooker so that all those chewy fibers are broken down. Furthermore, cooking the beef in a slow cooker will trap all the moisture inside the meat, leaving you with a cut of steak that will melt in your mouth.
Natural acidic flavors such as lime or lemon juice, buttermilk, vinegar, and yogurt can be used to tenderize tough cuts of meat. The best part is that these acids work fast, so you will only need to marinate your cut of meat for around 30 minutes.
Tip: If the edges of your cut look like they’re starting to cook, it’s been marinating for too long.
3. Salt Rub
A thick covering of salt, also known as a salt rub, on a cheap cut of meat is great for making the steak tender and flavorful. Simply coat the entire top of the meat with coarse salt and let it sit for one hour per inch of steak. For example, if your meat is 2 inches thick, let it sit for 2 hours. After this time has elapsed, wash the salt off, pat the meat dry, and cook it as you normally would. Throw on your favorite seasoning, but best to leave out the salt this time.