How To Cook A Cheap Steak Vs. An Expensive Steak

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Here is what you’ll need!

Servings: 2-4

1 pound flap meat
½ cup low-sodium soy sauce
2 tablespoons ground black pepper
4 large cloves garlic
3 tablespoons vegetable oil

Gallon-sized plastic zipper bag
Cast-iron skillet

1. Place flap meat, soy sauce, and pepper in the gallon-sized plastic bag.
2. Place garlic cloves on a flat surface and crush with hand using palm. Just enough to crack the clove open a bit.
3. Add garlic to bag and seal, making sure to remove as much air from the bag as possible.
4. Massage the contents of the bag to ensure the soy sauce mixture is completely coating the meat.
5. Leave bag in the refrigerator to marinate for 1-12 hours.
6. Place cast-iron skillet in cool oven and preheat to 475°F/240°C.
7. Remove steak from marinade and thoroughly pat dry.
8. Once oven is preheated, transfer skillet to stovetop and place on place on high heat.
9. Add oil to skillet.
10. Once oil starts to shimmer, but before it starts to smoke, carefully place steak in pan.
11. Flip steak every 30 seconds to a minute, moving the steak to the hottest parts of the pan each time.
12. Once internal temperature reaches a few degrees below 135°F/57°C remove steak from pan and place on a cutting board to rest.
13. Let rest for 8-10 minutes.
14. Slice steak against the grain and serve!

Servings: 2-4

1 1.5- to 2-inch-thick rib eye steak
3 tablespoons vegetable oil

Optional: Pepper

1. Liberally season steak on all sides with salt and (optional) pepper. Place steak in fridge for 1 to 24 hours. If leaving for more than an hour, cover with plastic wrap.
2. Preheat oven to 275°F/140°C.
3. Transfer steak to a wire rack on top of a baking sheet.
4. Bake for about 20-30 minutes, until the internal temperature reaches about 95°F for medium-rare.
5. Preheat cast-iron skillet on high heat for 10-15 minutes.
6. Add oil to skillet.
7. Once oil starts to shimmer but before it starts to smoke, carefully place steak in pan.
8. Cook for about 1-2 minutes per side, or until the internal temperature is a few degrees below 135°F/57°C and a dark crust has formed.
9. Rest the steak on a cutting board or wire rack for about couple minutes.
10. Slice steak and serve!

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Lazy Breeze_Full
Licensed via Warner Chappell Production Music Inc.
Licensed via Warner Chappell Production Music Inc.
Baden Mcm_Main
Licensed via Warner Chappell Production Music Inc.

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40 thoughts on “How To Cook A Cheap Steak Vs. An Expensive Steak

  1. Bone in doesn't give more flavor? OK, you are now fully showing you have no idea what you're talking about. Turn in your culinary card.

  2. They put flap meat as cheaper meat, but at the store i use to work at it was one if not the most expensive meat we had lol

  3. Steak looks so good…but I just can't eat steak..well more like I don't want to eat it…because ugh…I just hate seeing that the middle part is still red… I just can't…its like its not fully cook yet…

  4. LMFAOOOO you told people that you can put a RAW steak in the fridge with other things that arent raw…


  5. All of this " Get it to a nice crust, put it on a skillet and turn occasionally, let it sit" girl I just wash the thing put seasoning throw it on the grill and eat 😐

  6. great video! Here's a suggestion for the narrator: talk slower and use some voice inflection so it doesn't sound so monotone.

  7. Congratulations for this video. I'm not a fan of all of your videos, but this one is simple but accurate, just how we do It in Italy.
    (Except for the chicken)

  8. When making a one-pot, how do you know how much liquid to use? It probably varies between different types of pasta, so you can't go by volume, like with rice. And since it's an abnormal method of cooking, the box doesn't tell you.

    How do you calculate it? By weight?

  9. An advice people: DON'T try to cook italian food for italian people, unless you are a chef/cooking expert and you really know italian food and what you are doing, because you would probably make BIG mistakes without realizing it (like overcooking pasta and put ketchup instead of tomato sauce on it), and we don't like mistakes in our recipes. We would find difficult to eat that food.

  10. I don't really even like sauce. I just boil the shit until it doesn't break my teeth, strain and eat it. Who cares if it sticks together? It's pasta.

  11. When all Italian just said about the way they cook pasta in the comment differently and you are an Asian reading thru and had no idea which to follow.

  12. I do not mix parmesan, it loses its flavour when heated to much, sprinkling on top gives the best result, even then, a minute later after I pour the pasta so initial steam is gone.

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