I bought a 5 dollar steak today. I'm new to steaks. My understanding is that this is a very cheap steak, and will probably not be fun to eat. What should I do with it to make it at least edible?
>>77243937You can enjoy cheap steaks. I liked marinading them for a day or two, that seemed to help. But then I bought a filet mignon and that ruined the cheap ones for me.
>>77243937Protein is protein. Sear it, smother it in sauce and force it down your gullet.
>>77243937Cheap steaks are tougher, and therefore objectively better. It's no coincidence that the aristocratic class have weak chins.
chalipain steak
>>77243937Lots of edible acids for a couple days before cooking.
>>77243956>Protein is protein.
>>77243937Raw, dip it in pinneaple juice and add eggs later and savor the whole thing
>>77243937I got two ribeye steaks for 50 cent. Not sure if the store fucked up the price tag or I'm going to die of food poisoning
>>77243937With cheap steaks, I cut them into cubes, cook in a skillet, and then supplement with eggs, cheese, and a bit of Caesar dressing and hot sauce.It's not gourmet or anything, but I think it's tasty.
>>77243937People say not to put ketchup on steak and usually they are right if it's a GOOD steak because it just takes away from the taste of the steak, but if its a cheap kind of bland steak then I say go for it, also garlic and onion powders
>>77243937Red meat should be at all cost. It cancer
>>77243937Depends entirely if it's a quick fry steak (usually a thinly cut piece of round) or a braising steak (chuck, skirt, flank). Both can be cheaper than the desirable steak cuts but for different reasons and need to be cooked totally differently.
>>77244320
>>77244416That sounds really good
>>77244469Then I guess it be and I'm cancer
>>77243937I cook my steaks in a small layer of vinegar with dill, garlic, and black pepper. Rice vinegar is usually best, but white vinegar will do. If you have a long time, I also like to slow boil beef broadly in fruit juice.
