How to Cook a Cheap Steak

Turning a budget-friendly steak into a succulent and flavorful dish is a culinary technique worth mastering. Chef Tom shows us how to make an inexpensive cut like sirloin tip into a gourmet experience. This recipe for cooking a cheap steak focuses on maximizing flavor and tenderness through dry brining, butter basting, precise cooking temperatures, and optimal slicing. By following these steps, you’ll create a dish that rivals its more expensive counterparts in taste and satisfaction.

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00:00 Introduction
00:21 Trimming Budget Steak
01:18 Step One: 24 Hour Dry Brine
02:27 Seasoning On Steak Surface
02:48 Step Two: Butter Baste Over The Flame
03:26 Steaks In The Pan
04:34 Step Three: Cook To Proper Internal Temperature
05:13 Step Four: SliceThe Steak Thin To Maximize Tenderness
05:42 Get A Bite!
07:07 Like & Subscribe!

Hey everybody I’m Chef Tom with atbbq.com and today on tips and techniques I’m going to show you how to make a cheap steak taste great so if you’re looking to cook a steak on a budget there’s a few things that you can do to elevate those cheaper

Cuts let’s get into it now I don’t necessarily recommend this but what I did is I went to the store and I bought the cheapest steaks that they had available these happen to be labeled as sirloin tip akes they were 528 a pound so that’s that’s that’s pretty cheap they

Look not great to be honest with you but we’re going to try and make them taste good so these are completely uneven in size which whatever I guess when you’re uh not paying a premium that’s what you get what I’m doing though is I’m taking off some of this thick like silver skin

Stuff that you don’t really want to chew on we’re just going to get rid of any of that around the outside there’s a little bit more here here and then what we’re going to do from here is we’re going to start preparing this to actually have some

Flavor to it now for no other reason than it bothers me that these are so mismatched in size I’m going to cut this big one in half so these are all relatively the same size the first thing that we can do to actually impart some extra flavor on these and to tenderize

Them is to give them a dry brine so we’re going to take some kosher sea salt cover the surface and we’re going to let these sit overnight remember I said this is going to take some time and some effort in order to make them tender and

Flavorful and this is part of that so what dry brining is going to do is that salt it’s going to start to open up the pores on the outside pull some of the moisture out and then it kind of all melts back in so you end up getting this

Salt flavor all the way through to the center of the steak rather than just right on the surface of the meat so these are just going to go into a zip top bag you want to do at least a few hours but overnight is best so these are two

Steaks sized obviously differently again cheap staks not always going to be super consistent but I started dry brining these last night you can see some of that liquid that’s come out but a lot of that’s been sucked back into here now the thing about this now is that the

Outside’s really salty so what I’m going to do is go rinse this off so that we can still put a little bit of steak rub on here now that we’ve rinsed off all that salt off the surface what’s left in here is just what’s in the center which

Is awesome because you’re going to be able to taste that flavor all the way in the middle and that allows us the opportunity to put a little bit of extra flavor on the outside so today we’re using the Yoda smoker beef rub we’re not going super heavy because again dry

Brind we don’t need a ton of salt we’re going to be grilling these steaks on the Yoda smoker Ys 640s pellet grill it’s set up for direct grilling but this is the second step of making a cheap steak taste good we’re going to butter base this baby so going over the direct flame

Got a 12in steel skillet that’s been preheating in here add a couple tablespoons of butter and about a tablespoon of olive oil as well just for that flavor and we’re going to bump up the flavor by throwing in some fresh herbs and some crushed garlic we’ve got

Thyme uh which is one of my favorite herbs but you could use whatever kind of herbs you love throw some Rosemary in there whatever you got oregano next we’re going to throw down our steaks so while these things kind of get a sear on them get some nice color on them there’s

Also the fat that’s working through there and then as some of the fat starts to work its way out of these fatty parts of the beef also going to get that rendering and then once we get this going we’re going to start basting that fat over the top so we’re putting flavor

And fat back into the meat so now we’ve let these get a head start on the sear we’re going to start spooning this hot butter over the top of the steaks so now it’s also kind of cooking from the top down but more importantly adding a lot of flavor back into the

Meat getting a little bit more of those juic it’s coming out now going right back over the top just check out the bottom and see how our sear is going oh yeah so nice color around those edges there again we’re talking about a cheap steak this isn’t going to look like the

Perfect steak but certainly does doesn’t look bad it certainly doesn’t smell bad so step three in making sure that you can enjoy a cheap steak is cooking it to the proper internal temperature so when we temp this we’re going to go for the coolest spot we can find and we’re aiming for about

125 to finish this off and we’re almost there and this is part of the reason why we’ve never closed the lid today we’re not closing the lid because if we did we’d trap in the Heat and we’d overcook these steaks before we got any color on the outside of them so I always

Recommend leave that door open until you need to bring up the internal temperature and then you can close it but we’re not even going to get there today now we’ve got this steak rested for about 5 minutes to make sure all those juices redistribute evenly I’m

Going to give you my fourth tip here on how to make a cheap steak tender and tasty and that’s to slice it thin the shorter the meat fibers are the less chewy it’s going to come off even if it’s already a chewy cut of beef and then you’ve got all of these juices

And this butter left down below the steak that are going to add so much flavor that’s almost as good as a quality strip steak right there it took way more work but it’s delicious and it’s flavored all the way to the center you’re not just getting the steak rub on

The outside there’s salt all the way in the middle thanks to the dry brine the tenderness is not going to match a Prime Cut of strip steak certainly not a fillet but it’s not chewy cooking it to the proper dness helps a lot and then

Cutting it thin so if we go back through all of these things the first thing did was dry brine that adds flavor all the way to the middle the second thing we did was add a bunch more flavor by butter basting while it Cooks the third thing was cooking it to the proper

Finishing temperature about 125 and then lastly we slice it nice and thin to cut down those meat fibers the bonus is all of that flavor that comes in the form of the juices and the butter that were already in the pan and now you can dip it through there and now you’re

Enjoying a steak that you only paid $528 for per pound versus probably 122 to $15 a pound for the nicer stuff not bad but thank you guys so much for watching be sure to check out atbbq.com for all the products featured in today’s video if you enjoy the recipe hit that

Subscribe button and if you have any questions or comments if there’s anything You’ like to see me cook let me know in the comment section down below and let’s be good to one another for more recipes tips and techniques head over to atbbq.com thees sace All Things barbecue where barbecue Legends are made