Make Cheap Steak Taste Like $100 Steak With This One Trick
I’m going to show y’all how to take a cheap steak and turn it into something that’ll eat like it came out of a high-dollar steakhouse. And the secret might surprise you a little… we’re using a coffee marinade.
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Make a Cheap Steak Taste Like it Came From a Steakhouse
Now when you’re standing at that meat counter, it’s easy to reach for the prettiest, most marbled cut. That ribeye sure looks good with all that beef butter running through it. But not everybody wants to pay that kind of price, and truth is, you don’t have to.
A good cheap steak like sirloin can be just as satisfying if you treat it right.
That sirloin comes from a harder working part of the animal, which means it’s naturally a little tougher. You’ll see some lines running through it, not much marbling, and that’s exactly why this trick works so well.
We’re going to let coffee do the heavy lifting. Brew up a strong, dark roast coffee and let it cool completely. That’s important. You don’t ever want to pour warm liquid over your steak because you’ll start cooking it instead of marinating it. Once it’s cold, get those steaks submerged and let them rest.
Now here’s a tip: don’t rush it. Give that cheap steak at least four hours, but if you can go longer, eight to twelve hours is even better. That time lets the natural acidity in the coffee start breaking down those tougher fibers and making that steak more tender.
And no, it’s not going to taste like a cup of coffee. What you’re going to get is a deeper, richer flavor that just makes that beef shine.
When they come out of that marinade, pat them dry real good. You’ll notice the color has changed a little, and that’s just that coffee doing its job.
Season them up and let them sit while your fire gets ready.
Build a Two-Zone Fire in the Grill
When it comes time to cook, build yourself a two-zone fire. Start those steaks on the cooler side and let them come up slow. That gives you control and keeps things from getting tough.
Once they’re 110 degrees, move them over to the hot side and let the flames kiss them just enough to build a good crust.
When you pull them off, let them rest. Don’t skip that step. That’s what keeps all those juices right where they belong.
Now when you take that first bite, you’re going to notice something right off. That cheap steak is tender, full of flavor, and eating way above its price tag.
That’s what I like about cooking. It’s not about spending the most money, it’s about knowing a few good tricks.
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