Tips & Tricks #1 - Poor Man's Filet Mignon
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- čas přidán 18. 03. 2010
- Jack Scalfani shows you how to make a cheap steak taste delicious. Be sure to subscribe to this channel and Jack's new channel "Jack on the Go" / jackonthego
steps for tenderizing:
-- coat entire top of steak with coarse salt.
-- leave sitting out on counter for 1 hour per inch of meat
-- completely wash off salt. Pat dry the meat with a paper towel
-- cook and season as you normally would. Don't add any type of salt while cooking. Not garlic salt, onion salt or regular salt. Enjoy!
link for Jack's HOW TO MAKE MONEY ON CZcams PLAYLIST • How to make money on Y... - Zábava
hey buddy I watched this video and thought you were crazy but I'm a believer now I'm so glad I found your video ... thanks for the tip works great and I mean great
michael thompson Wow, this vid was made two years ago and u posted this comment two days ago and he pinned it, shows he always checks his vids and he is a strong youtuber
Published on Mar 19, 2010 you're bouth high
@Riky that made my day LOL
I thought it was spelled "both"... is bouth code word for something? And yes I'm high, I'm on CZcams at 3:18 am...
michael thompson 👴🏿👧🏿👴🏿👨🏿👨🏿👧🏿👧🏿👨🏿👧🏿👴🏿🍉🍉🍉🍉🍉🍉🍉💩💩💩🚽👍
What a charismatic gentleman, i hope he doesnt abuse his children or something sinister
Huh?!
imma need some explanation bro
@@grimshot14tgaming48 Video Title "Cooking with Jack is a Terrible Person"
@@grimshot14tgaming48 he did a lot of bad stuff, He doxxed someone because that someone Exposed Jack's real self
Hi there Jack. Chef Dean here, the reason that this works, is that the salt breaks down the connective tissue in the meat. Just a thought for you, next time, salt both sides of the meat and go for between 2 and 3 hours per inch of meat. Basically what you are doing is dry aging the meat. Coat both sides in a good thick layer, stick it in the fridge, pull it our and let it come to room temp before you rinse it. Pat the meat dry and then let it rest about 15 minutes while you spice it up. Then BBQ the steak, you won't believe your mouth. Give it a shot with the same cut of meat and you won't believe the difference.
Why don't the steaks get salty (perhaps too salty) with this method, especially if you leave the salt on for hours?
Don't barbecue your steak. It's got it's own natrual flavors. Don't mess with it.
@@fasteddie2681 I think he meant grill it. I was thinking the same thing at first
I tried .... even after rising the meat of all salt thoroughly the meat was inedible from the salt ...
@@fasteddie2681 you must be from the east. In the east, bbq means the use of bbq sauce. That's what my friends in Ohio taught me. I'm the West, BBQing means cooking on an outdoor grill. NOT the use of sauce. In the east the cooking term is "a cookout" in California its called a bbq.
Poor man's steak: Beef flavored ramen packet
Yep, had it every weekend when I was a college student.
Beef flavored top Ramen. Only I used to call it rice crispies weekend.
😄
Are you saying you put the ramen seasoning on the meat? Have never tried this, just wondering if this would be worth a try. So many don't want any seasoning or they just want salt and pepper. But I'm so big on seasonings, of course, I love spicy... but I'm into tangy and I need something sweet cause it's not the heat as much as the flavor, but the perfect combination. Hot peppers can be so flavorful, but when the heat gets so high, it hides the flavor under the heat. But it's the tangy that I love the most.
@@tammyk9772 no she's saying he beats kids n threatens and doxxes other youtubers
I'm watching this 12 years later and still looks like one of the easiest ways to tenderize cheap beef. I can't wait to try it on the top round steak and mock tender steak I have.
Did you try on the mock tender that’s what I’m trying tonight
He looks like the one villain from toy story
Al’s toy barn
What a rude thing to say...he’s just cooking you don’t need to make a comment about his appearance
@@viewskirted9084 thats not rude at all
View Skirted not even close to rude. I’m sure jack is not crying over that comment. He properly chuckled at it if anything.
He literally said that same think abut himself.
The salt draws the moisture out through a process called osmosis. Essentially, the water in the cells of the meat will cross the membranes to go to the area of higher concentration of solutes (in this case the solute is salt, but a solute is anything that will dissolve in water). The salt also denatures proteins in the meat (the same thing that goes on when meat is cooked), making it more tender - the salt is doing the equivalent of if you slow-cooked the steak, except without the heat.
wooooooow, i'd love a well-done steak from you
kster809 mostly correct but the meat breaks down due to the structure of whole cells changing as so much water has left, when all the water has left cells sort of collapse inwards and proteins complexes are denatured
Charlie Dace oooohh I didn't even think of that!
Charlie Dace you forgetting the equal opposite reaction of osmotic potential... and the real reason the streak denatures... is the salt traveling into the cellular structure, "breaking down" tissue, creating the perception of tenderness. Brining is slower but can allow more consistent results ;)
Caught your show 11 years later but this is important to me and thank you for making this video. Tomorrow I will be cooking a cheap steak and will do your method. Can't wait. Thank you again. Take care
So, how did your steak turn out?🤔
It worked out pretty good but I would need to do it a lot more to make it right. To me I think it will take a few tries to make it right. Some ppl will be lucky first time out.
Watch his chicken videos and please re evaluate everything you’ve watched from this man.
@@austinjones6387 he’s probably no longer with us
@@mcbrodz1663 bold of you to assume jack is mortal, he's somehow still alive
Thank you Jack for the video. I will try this method. Enjoyed your production style too and especially leaving out the canned background music!
Just tried this with two 3 pound London Broil cuts, and it turned out pretty damn well. Granted, it wasn't Steakhouse tender, but close, and my god did it turn out well. I would absolutely 100% recommend.
So you're saying it turned out well.
Davin Olson I can neither confirm nor deny your vicious accusations.
>.>
Aigloblam next time cooking it medium instead of well. ;)
Coppulor Why would i ever try it Well done.... I don't eat burnt offerings ;)
Id MAYBE go as far as Medium ....but i cant even remember the last time i did that.
LOL.What a bunch of wise guys.
This method is called "Dry Brining". You can use it on any meat or poultry. It works better if you salt both sides and all around the pieces. Frankly, you do not have to use as much salt as he does. 10% of what he used will give equal results. You can also add flavor (rosemary, thyme, whatever you like) to the meat first, then salt it if you like.
This was the best video on getting a crappy piece of meat to be eatable. Direct, to the point and very easy to follow. Great side by side comparison with and without tenderizing.
edible
SCIENCE EXPLAINED... In table salt (NaCl), the SODIUM (Na), is what muscle cells use to relax! So when an animal dies and no more sodium is available to make the Myosin release from the Actin (the microscopic anatomy of a muscle cell) the muscle freezes in a tensed position. This is how Rigor Mortis occurs. By covering the beef (Muscles cells) with Salt (NaCl) you are allowing the cells to relax post-mortem thus tenderizing the meat! Soy sauce should also do the trick!
Will it work on Abalone?
@@kevinobrien7734 I know that other types of seafood react the same way so this would likely work. Though I'm not sure of the ratios of salt to muscle for something like a clam...
This is also what I do for cold smoke salmon. The salt chemically cooks the flesh (kosher/canning, not table salt)
I read that salt will disrupt hydrogen bonds, denaturing the proteins. What's your take on that?
SCIENCE EXPLAINED...*Misspells Rigor Mortis
why this works: A polypeptide is a complex chain of amino acids and a protein is a complex superstructure of polypeptides. The structure of proteins is dependant on two things, 1- hydrogen bonding with water molecules, 2- electrically charged interactions with other ions called polar interactions. Salt is made of charged ions (Na+ and Cl-) so they only form polar interactions while removing water. this greatly disrupts the protein structure. Most animal proteins are at their most stable state at room temperature when they're left alone so when you add salt the proteins will change shape and structure because there's less water and more ions and the meat will soften.
nerd
Steakerous Tenderousis ( Learned this at hotwarts)
my parents & grandparents did this back in eastern europe ( germany/ ukraine) during ww1&2 cause they had no refridgeration, they did it with wild game, fish basically to preserve their food, before it was cooked, they also would wrap their foods in burlap,cotton sheets whatever was available, bury it in the earth about 4 feet down, cover with stones & during winters they would put ice in the ground to use during summer months, my grandpa said if you put ice blocks in earth about 5 or 6 feet they wouldnt melt, i remember during the 1970’s going to my grandparents house they would stil cover in salt before they cooked fish meat, by then they had a fridge 👍🏻, beautiful memories
That sounds amazing, except you have to pick out the worms before eating it.
He must have been a very hard working and strong man. Round here were we to start digging holes that deep armed police would be called.
early cro magnon discovering how to preserve meat
Lmao
I doubt they had a pile of salt available
The loser in the tribe ....
i hate cro magnon man for mating with my early ancestors. lame ass lineage havin ass
Bahaha
I have seen that trick for tenderizing steak before. It looks so simple and easy. Thank you for sharing and keep up the great work.
I had a piece of roast that was cut like a steak. It was pretty much the worst possible piece of meat for steak. I tried this and, aside from a couple of areas that were too sinewy to get to the meat, it was great. My only complaint was that it was a bit on the salty side because I used Montreal Steak seasoning, which added more salt. But it was very tender and had great flavor. Thanks for sharing this one! Can't wait to try it with a decent cut of meat.
JUST tried tried IT on this THICK cut of London Broil...JUST became a new subscriber...it worked thanks 4 the tip😉
I used regular salt iodized on chuck steak it turned out really great thank you for making this video it’s my first steak and everyone was surprised it was chuck steak so tender
Great method this works on the crappiest steaks... amazing that just letting salt sit on a steak for 30 mins to an hour completely changes the texture.. just be sure to wash it off & pat dry so you don't get a salt bomb steak. I find you don't need to season with salt after this.. just some pepper, butter, garlic and herbs.
Thank you for sharing this great cost saving tip with all of us.
if that beautiful piece of beef is low quality for you, then you dont want to know what kind of steak im eating :(
***** yeah. honestly the only Steak im eating is from my Supermarket Discounter, which is like 2 Steak for 4€ (5$). call me weird, but it still tastes good with butter and onions and salad.
+Akaji Blubb And still feeds you protein
U.P. UrbanPoison thx. i will remember
amen to that brother
eww that boy be getting that tube steak XD.
What you are doing with the salt is called Koshering, kosher salt is the best for it because it's super coarse but also hollow, so it holds more moisture
your wife has been lying to you. That's no inch and a half.
Before it was cut in half. The 2 halves look like they are 3/4" each.
🤣🤣🤣
😭😭😭😭
@@changeiswelcome lol
Greg Kosinski 😂😂😂
people thinking the steak was bloody, it aint, thats Myoglobine rather than hemoglobine, Myoglobine is a binding protein found in the muscle tissue. :P
It is the blood of the cell walls, and some of it his tears as well
THANK YOU SOMEONE KNOWS
Everyone already knew that.
@@Mathuews1 I did NOT know that.
@@jesse6327 hey looking back on what I said previously....I obviously made zero sense. I have no clue what I was saying. Please forgive my younger self.
Tried the sauce as sls gift. It's amazing Jack..
Thanks for the video. We tried your method on t bone steaks today . They were tender and the best steak my husband ever cooked on the grill
The salt draws out the moisture. If you let the steak sit overnight, the moisture will be reincorporated back into the steak. As you saw, after just an hour, you could pour off steak juices; there goes flavor and tenderness.
Salt breaks down proteins, so does acid. So you can do this with pineapple juice, and soy sauce. All of which come out differently in texture and taste.
+GERONIMO VEGA Soy sauce would be hard to wash out and add too much salty flavour to the steak.
Filo Blud True, when I usually Marinate meat in soy sauce I usually do it on stews since the flavor of the "Salty-Meat" distributes evenly amount the vegetables and broth; so it usually mellows out the taste.
*among
+GERONIMO VEGA Kiwi fruit works very well too.
I've been doing soy sauce and worchestire, but I've gotta try the pineapple juice! that sounds great. thanks for the tip!
My grandma and I, who are well known for experimenting in the kitchen in our family, have tried this with normal salt but did it twice as long. While cooking the steaks didn't really look different from the control one we put on the grill too but you could definitely notice a difference in the meat once it's side by side and in your mouth!
I can only confirm this :D
❤
this made cheap steaks taste like they were tender prime cuts, amazing technique!
Better luck buy Filet Mignon! LMFAO
Never conducted a test! I use sea salt to season both sides and refrigerate overnight. Remove next day. When steak is about room temperature I cook it. (Bobby Flay) However, I don't use anywhere near that much salt and didn't realize it tenderizes the meat. Now I'll try your method and let you know.
Have you tried the method yet? If so, did it work?
My girlfriend broke up with me, I'm here watching random videos on youtube to cope with it. So far, I started with watchin people high on bathsalts act like zombies, then i ended up on watching people take care of wasp hives in houses, now im here
you came to the right place buddy now just hang in there with C.T.P s vids about sous vide coking and you figured it out bro. Thx and all the best!!!
LMFAO!! You are hilarious--probably because I've been there and can relate. Hang in there :)
this was the most inspirational comment i've ever read
You should rub one off.... cry some more.... then eat a cheap, yet delicious steak!!!!
I've not had any girl run out on me ever since I installed the basement. :D
Those cuts of meat actually looked pretty good lol. I bet they are not $2 per pound any more. You cant even buy neck bones for that much any more here in Florida.
dude for real how the f*** they going to raise the price on neck bones they're the cheapest thing in the store
+mike jhnson $6.99 a pound here in Dayton, Oh for flank or brisket!!!! $3.99-$6.49 for ground beef. Just went to store to buy a steak. $12.99 for select New York strip!!! I bought a chuck steak for $4.39 on super sale. Then ended up here!!! lol
Wayne Pennington wow i dont feel so bad anymore lol
mike jhnson My neighbor works for a wholesale meat company. He told me they sold Kroger bacon for $2.00 a pound. Went to Kroger and they had it for $4.75!!! He says that wholesale is not that high but the big stores are making a killing. All I know is a customer of mine, who has worked for krogers for 30 years, made record profits last year. The big box stores are like the oil companies. Why compete with each other, it is more profitable to price fix. Not good for us.
+Wayne Pennington
Normal mark-up for products is anywhere from 200%-400% That is how the store makes money to pay the employees and owners. Without that mark-up, the store closes.
They look great. I will try this next.
Thank you for sharing this video.
I usually use lime juice on my steak for the same reason(coat both sides and let it marinate in the fridge for 20-40 minutes)works great!
ty I am heart patient , no salt
@@thomasschierer9326 you're welcome. My aunt,who used to compete in brisket cook-offs in Texas taught me that trick.use lemon on chicken and fish. Lime on red meat and pork
@@thomasschierer9326 you can try dusting with some baking soda, or brine it with baking soda only. Use it sparingly, otherwise it will taste like soap. But use just enough of it, the meat will be wonderful! I am surprised I don't see anyone doing it.
It's called "osmosis". Drawing the water out breaks down the cell walls. It's also called "corning".
ft55555 more specifically hypertonic solution
ft55555 cell walls
ft55555 thats amazing considering animal cells dont have cell walls
ft55555 haha trying to be smart here but instead u made yourself look stupid
SaotiSea No, I made Diego Douchebag look stupid, and you too.
I stumbled upon this sort of trick trying to get my excess steaks to freeze better. I put salt in a baggie with water. Then just soaked steak in brine briefly, then dumped out water. Left one in fridge and marinated in soy sauce with pepper and garlic. I grilled as usual and was amazed at how tender it was. So one can soak in brine for same effect using much less salt.
I'm so tired of tough steak...I want to do this salt thing...we need a new video..salt both sides...less salt in water..fridge or no..best length of time..etc..Sure am glad I don't have to tough it out anymore
Either way, you're draining off myglobin, labile amino acids and other nutrients as well as good-flavor elements. Better to take a tenderizer hammer to it and brush on tenderizing marinade.
After watching this very informative video I became a subscriber and have the highest alerts set. I really love learning new stuff like this. KUDO'S!!
i tried this earlier tonite and yes it worked well and the cheaper n.y. strip from supermarket came out very tender, just be careful seasoning with salt before cooking. thnx jack.
Very informative thanks. I find salting both sides and letting rest 2hrs gives me best results. Works wonders on a cheap cut of steak.
Here's a tip from someone that cooked for a high end restaurant in a professional setting. If you have a bulk-foods membership (like to costco). You can buy entire tenderloin cuts for 12.99 /lb! That's 10$ cheaper per lb than filet. Of course you'll have to trim it, take off the chain (which can be used for philly cheese steaks), but you can get 8 8oz filets and around 10 medalions for roughly 70$. This means you get about 10 meals and 2 philly cheese steak meats for about 6$ per meal. THATS RIGHT, FILET FOR ABOUT 6$ PER MEAL! So next time you want to splurge and go out, save it. You can be eating filet twice or three times a week for a month!
(What we get at restaurants is literally the same tenderloin that you can buy uncleaned at Costco. But we charge upwards of $30 for that $6 piece of meat.)
also you can buy jpork loin which cuts into the nicest chops you have ever eaten. the price runs around $20 and you can get about 20 chops out of it. a buck for a 1 inch thick tender pork chop......
Tony London was on
lol Do all you guys work for Costco?
facts here
Tony London
Dude I love your opening title sequence. LMAO! Very cool, and nice.
At 4:35 he made a salt owl 🦉
Jack, you have no idea how hungry I got watching your video...geez & it's only breakfast. I'm gonna have steak & eggs! Thanks you're awesome. Have a Happy Father's Day! 👍
that intro was probably the best thing i have ever seen in my life and i almost broke my computer hitting subscribe after i saw it
Khove
best reply award. lol
It is August 19, 2022. Google recommended your video and wow!! I don’t know how I didn’t find you years ago. Your video is as great now as it was 12 years ago. Thank you so much for sharing ❤️❤️ 🤗 🤗
Great videos i really enjoy them keep up the incredible work
Cooks Illustrated did an article on salt brine, and they describe the change to the meat. The salt "denatures" the fibers of the meat (at the outside layer of meat). This essentially "tangles" the meat fibers and makes the outside layer resistant to allowing the moisture of the meat to flow out of the meat while cooking. The moisture which oozes out while salt is on is minor compared with the moisture which evaporates and drips out during cooking. This changed meat fiber will be resisting having more moisture taken out during cooking in heat.
Say wuuuuut🙄
Jack, enjoyed the video. I'm a total believer since I've done a similar process for a while now. I love the flavor of top sirloin but it tends to be tough sometimes so I lay a piece of plastic wrap on my counter and cover it amply with salt. Set the steak on top and cover the top amply with salt. Wrap the steak tightly with plastic wrap and put it in a vacuum bag where I suck all the air out. Put it in my crisper for a day or two and it's ready. I either eat it then or freeze it for later. Comes out nearly Filet Mignon tender with way more flavor. Thanks for the video. I'll be watching more of yours.
Thanks for the tip/idea!
I have a doctor's appointment tomorrow and was planning to set out my salted steaks before I left. I'll vacuum seal them while I'm gone! Good idea.
got a sirloin and not cheap anymore as all beef has gone up but still affordable on sale.. salted both sides and cooked it in 2 hours.. very delish and tender. I never seem to get a tender sirloin when I buy at store but oh you go to a rest. and pay and yup tender it is.. Just like this! Saved me $$ thanks..great video
Good job
Gotta try this out! BTW you have a very good broadcast voice.
Yes, definitely a good broadcaster’s voice!
In the islands we use fresh papaya the milky stuff from the papaya to tenderize our meet...you using salt is very interesting. Thank you so much for sharing your video.
johnny sikebert that’s the enzyme papain. Found in Adolf’s meat tenderizer. Used it forever.
the shoulder steak you are cooking there is as you said it a tough piece of meat. its meant more as a roasting meat but not to be fooled there. also you have what is considered to be the second most tender piece of meat on a cow with the section of whats called a mock tender or flatiron steak. it is the piece that has the grissle running through it you take that whole piece of meat off the shoulder clod and separate the grissle from the meat and instantly that 1.99 a pound piece of meat turns into a 7 or 8 dollar a pound piece of meat so that's another way for the veiwers to save some money look for whats called a flat iron steak. buy a shoulder clod for a cheap price then learn where the flat iron is on it and separate the two cuts save a ton of money and get a great steak and a really good roast in the process.
flopperstopper1 thanks fro this. I love learning new stuff. I will try to do a video on it. It's like taking $1.99 a lb. pork spare ribs and cutting the top off the ribs and making them $2.99 a lb. st. louis ribs. I have shown that on the show a few times.
Great comments flopperstopper. the shoulder clod is the way to go if you got a grinder, you can do cube steak and ground beef with what remains after you pull your steaks out of it. In this day and age, it is nice to know there are some value steaks still out there. There is nothing wrong with what Jack is trying to show. One other steak might be the Kansas City cut if my memory serves me correctly.
Cooking With Jack Show $2.99 a lb??? I pay $4.99 :(
This actually works even better if you put the meat on a bed of salt in the pan and then put salt over top of it
Does it sit in the salt in the frig or at room temp?
@@McGregorGirl well, you’re always better off starting the cooking process of a steak when it’s at room temp. When I do this salt trick, I put a layer of salt down, then the steak, then more salt, and I leave it sitting on the counter, at room temp. I wouldn’t do this overnight for fear that it would eventually make the meat too salty. But salt is a preservative, too. So, you could leave it out on the counter for quite a while without spoiling the meat. Especially if the meat was on a cooling rack and not sitting it the moisture the salt pulls from it. Dry aging a piece of meat takes a lot longer but will give you similar results.
@@Raycefan Thank you so much!
Back in the 1950s, the rage was Adolph's Meat Tenderizer, which main ingredient is salt with a pineapple enzyme called bromelian that breaks down protein.
Fox Crane - except everyone was using it so liberally that they were developing ulcers. Meat tenderizer dissolving the lining of your stomach.
I forgot about that. People talk about a pineapple marinade and don’t realize it’s the bromelain that does the work.
Do you know if that is why the bromeliad plant is called that? I know bromeliad are somehow related to pineapple or vice versa. You said bromelian and I had to ask!
@@corninyourpoop It's my understanding that the pineapple plant is a bromeliad. You can find information on this subject at the Wikipedia article on the family of plants as a whole entitled Bromeliaceae.
@@foxcrane9486 amazing! Just found a youtube video of someone who replanted a pineapple plant and it sorta answered my question. My bromeliad had pups recently and they grew FAST!! It was weird. Had one at first for a while.. then got another and put em side by side and before I knew it, I turn the plants to discover 3 pups in one and the other with 1 pup.
Just found your channel. GLAD I RAN ACROSS YOU! I dig your reviews and tricks.
These steaks look delicious and you guys do no research before commenting.
1. These steaks are rare to medium-rare; not blue (extra-rare) and not raw.
2. The technique used to tenderize meat has been used forever. Kosher salt is coarse and draws water out through osmosis. It also relaxes muscle fibers, making it softer.
3. That's not blood; it's water. All the blood's been drained out of meat before you ever see it. The water is red because it contains proteins contained in the meat. That's the "juice" everyone is always talking about.
4. That steak won't be salty because kosher salt is too coarse to penetrate into the meat easily.
Way to go vicdmise!!! Fine job!
The steak also draws the salt into it via osmosis, he's basically dry brining the steak. That why those who tried this found it tasted so salty even after a thorough rinse. Although the salt is coarse , some will still penetrate the meat.
Hello friend look your recipes was nice. Easy to catch and follow. Thanks for sharing
I just watched your video you solved my problem thank you so much ❤
dont use regular salt as it gets into the meat as it falls apart. only course salt
that is why I used Kosher in this video
Doesn't the meat absorb the salt? Any noticeable difference in saltiness between the two steaks?
That's what I would like to know!
pullmy finger Apparently it does, from what I was able to find out. Don't season it with anything that contains salt when you grill it.
TheFightingSheep Meat uses osmosis to transfer water only. Salt does not get into a cell wall. The salt creates a hyper saline environment outside the meat and pulls water out of the meat. This makes the meat taste more as water has been removed. You can rinse the salt of with water if need be.
Did he just put an advertisement in the middle of his youtube video?
This video is 6 years old
no, you get to choose were the ads are placed
+Aaronlcyrus I think he meant the random video he put about the sauce for no reason was the ad.
Naw, that wouldn't be it, kevin. This was not a CZcams-related ad, it was Jacks own ad. Now Chase says this video is 6 yrs old so it seems a lot of things might've changed. For instance, Jack promised his sauce would be shipped for free. Imagine my shock when I found, at checkout, $17.86 added onto a $5 order for ... SHIPPING! I (obviously) canceled the order. Too bad, I was looking fwd to trying out his "Best" BBQ sauce., but not for almost $24 bucks a jar! Gads!
Naming a product "the best in the world" is forbidden in advertising , if asking a customer for an opinion on your product then they say it's the best in the world, then that is allowed in the advert . i'm surprised he hasn't been sued ..or maybe he has.
Morton’s ice cream salt works really well too I’ve tried it on plank steak and it came out amazing
Yup your right! I do like that too😄
My brother uses rock salt for his prime rib, yep the bags u buy and throw on your sidewalks to melt snow. It is amazing!!
Im going to try it👍ill let you know! I liked your video it wasnt long drawn out like some other people’s videos it was pretty descriptive👍
I work as a meat cutter in a grocery store with almost 8 years experience
1. This is most commonly refereed to as arm steak, swiss steak, and occasionally cross rib steak.
2. no cut of meat is garbage - you have to know what the muscle is used for to determine the best possible doneness, tenderness and flavor. muscles that are more used (such as shoulders, legs, etc.) tend to be tougher and require tenderizing or less doneness. think about human and animal locomotion to determine whether that meat will be tender or not.
3. most of the time when you go to your average grocery store (not a butcher shop) they wont have the clod heart with the charcoal attached. see the larger circular portion that has a small line running through the middle? That is the clod heart, and the other piece attached it it is the charcoal.
4. you can accomplish this same effect with as much as a tablespoon of salt spread over the whole steak.
5. too many variables here - did you put the steaks in the fridge covered or uncovered while they were waiting with the salt on? once that meat reaches 41 degrees Fahrenheit it reaches a perfect environment for bacteria to grow, gross. this experiment also needs to be done in a much more temperature controlled environment such as an oven - not on a grill where the lid is opened and closed several times etc. you mentioned "seasoning" on the "untreated" steak. what seasonings? was there any salt applied to the "untreated" steak before after or during the cooking process?
6. how in the hell did you get fresh arm steak for $1.99/lb. ??? average price for that is at least $7.99/lb. my guess is either its standard grade beef, or the guy who weighed it up for you gave you a special deal (which is just wrong)
Fresh arm steak is 2.39/lb where I am.
You're an expert, because you cut some meat at a supermarket. Hahah
more expert than the average viewer
+MrLemetroll The only one asserting his expertise is you, lol.
had same thought, if the steak was refrigerated or not while waiting.
Thanks again for your time and great video keep up the great work.
David B this vid is like 10 years old ya know?
I recently have been dry brining my steak. I put some lime juice & kosher salt (not as much as you) on both sides of steak, and put on rack over night in fridge. Take out hour before searing. Baste with butter, garlic & rosemary.
oh man i watched you years ago. im glad your channel is still around💜
the process of osmosis drains the moisture from the streak and the result is similar to a dry age process which intensifies flavours as well as tenderize the meat
osmosis also helps break down the tougher proteins thats how proteins worku take stuff out the structure modifies
What you did is called dry brining. Try adding herbs to the salt for better flavor.
Paw Paw/Papaya powder, or even fresh Pinapple break down the connective tissues of the meat and give you a much better job than dry brine. Specially because you`ll have control over the salt added to your steak.
I found this very interesting and I am going to try it. Thank you for the video. I am going to watch more of your videos. With the corona virus keeping me house bound I think I will enjoy learning different methods of cooking. Thank you and be safe.
I think the effect is called osmosis. Basically, salt draws the moisture to it. You get the same effect when you drop salt on a slug. It is also why people salt the roads when it snows.
The technique is called "brining". I do it for my turkey on Thanksgiving. The moisture and juices are pulled up from the meat and absorb all seasonings on top, then the juices is released back into the meat.
I did this but coated steak all sides (used about the same quantity of salt just spread it around to cover),
Worked great as Jack demonstrated...
Just a slight addition . After rinsing salt off steak dry thoroughly with paper towells to get a good browning on surface .
If you salt the meat on both sides put on a rack over a sheet pan and let it dry brine over night it would be even better. I put just an even coating like I would be seasoning it to cook, ….then the next day take it out and let it come close to room temp before adding other seasoning you like (usually not more salt) and cook/grill or however you like. I even do this with venison steaks…..flipping awesome difference in tenderness and juiciness. Love your videos.
Tried this yesterday it worked really well thanks for the tip 👍
That cut of meat is also called a shoulder roast/steak
Wow I just found you again ! I am one of your original viewers from way way back to your beginning as a channel..especially when it comes to grilling. The crazy thing is I live in Tennessee and live near Dickson which you have visited a couple of times. Glad I found you and have you added back to my new CZcams account.
Thx. I love Dickson. Used to make my sauce in Dickson
Hey Jack, Ken from Bolivia. Here we have grass fed beef but no meat is aged here. When I have a tough cut of meat I liquefy a papaya then put the meat in a Zip bag and fill with papaya juice. Leave in fridge over night. Next day wash off all papaya juice and season meat as you want. The meat will have no papaya taste but will be very tender. Just a tip. Regards.
I’ve never had papaya before but is it quite acidic? I’d assume it’s the acidity that helps to break down the texture of the meat
@The high ground oh nice, you learn something new everyday. Thanks for the reply!
That’s the technique I was thinking about! It wasn’t specifically that but it didn’t make sense to me why he would put salt on steak sense it’s usually used for flavor and preservation. You really need an enzyme to break down the meat, something acidic like a pineapple or a Papaya.
Why not just buy a nice cut of meat???
@@margareta.halliseyq1777 because it's about $12 a lb in most places for a good ribeye.
Liked the video I'm gonna do that from now on but you lost me when you said your gonna grab some A1. Does anybody else out there like the taste of steak? It's not chicken or pork, steak actually HAS flavor there is no need to drench it in sauce.
I agree completely. I was all on board and then he says - "I'm gonna go grab some A-1". What? A-1 may have some uses, but not on my steak.
I like my steak with a pat's worth of melted butter drizzled over it (*real* butter, mind you) and a glass of ice-cold milk. Maybe some Jell-O for dessert, just to get as much cow product in there as I can.
To each their own... I love A1 on steak!
I used to use A1 on my steak. Now I cut up sweet onions into 1/8 inch slices and combine with sliced portabella mushrooms, a little garlic salt, ground pepper. I saute it all with 2 tablespoons of butter until the onion are still slightly crisp. I spoon my VIP and some of the juice directly onto my steak. Mmmm Mmmm.
Sounds great this is how I do my steaks always works even soak chicken or pork in salt water and see the difference
Good idea! Glad you mentioned that Jenny. I will definitely be trying that on my other meats as well. Pork is one meat I sometimes struggle with getting it tender enough.
Only difference from what you did... I pour a thin bed of salt to put the steak in, then I also coat the top. I use the same timing as you to let it rest and tenderize on the salt. Otherwise same-same. YUMMY! I don't know where/when I first heard about this tenderizing method. Been a while, some time after I got home from the service back in 1972. We never had beef steak when I was growing up. My first steak was when I was in the navy, while visiting Japan. I was not into cooking then, just eating.
A friend of mine from Liberia said that he used to use papaya the same way. He said the proteolytic enzymes helped to tenderize the meat the same way bromelian does
So basically, he's dry aging the meat. Needed more salt, to do both sides, and to leave it sit longer. That cut of meat should have been about 2-2.5hrs. salt breaks down the connective tissue, which is why you have separation. Did this once with a decent cut, it was like butter.
A piece of meat is never garbage !! Always be thankful 😆👍
Enjoyed the presentation. Thx
The proteins are long strands of amino acids, and what the salt does is it starts to break these long strands into shorter strands, thus the meat is more tender as more of the strands are broken
Nope. It *denatures* the strands (loosens them up and untangles them), but it won't break them. Meat tenderizer is an enzyme that breaks the strands. (Would be interesting to mix tenderizer with the salt!)
You are probably more accurate with the bonds being weakened not broken, thank you for correcting me!
jamanx burner bruh enzyms break proteins not salt
Kento01 salt can too, it's just not as good at it, I think
1
Jack, not to tell anyone anything, but my family had catering with custom wedding cakes. We did this all the time in preparing meats, but we covered both sides not just top side of meat! Thanks, Tim p.s. an every thing was always covered
This really works thank you for the tip!!!
Jack. that's a great trick and I'll try it this weekend. Very much appreciated and I will get your seasoning.
That Intro was pretty legit
This worked fine. I really liked this solution. It tenderized the meat and since I actually used Kosher salt and rinsed it after the allotted time, the meat did not get ruined. Follow directions people! Kudos to those with constructive comments below. They really helped put the process into perspective.
Reginald Garrett, II same for me I used coarse salt and it worked just fine
Michael Ritchie Ive tried this a few times now. Works great to tenderize... however, for thin cuts, the meat comes out way to salty. Cant seem to wash enough of the salt off (or a lot of it is absorbed into the meat). Will try a few of the other ideas listed in the comments
thank you!! Trying this immediately!
Just finished this. I also found the result much saltier than expected (and yes, I used coarse kosher salt), but in reviewing the steps, I think I made a major mistake in that I didn't THOROUGHLY rinse off the meat. I ran it under cold water until all the visible salt was gone, but I didn't rub the steak to make sure all the salt had washed off. Will try this again later.
Howd it workout for you?
@@MangooseHorchata Honestly, haven't tried it for quite a while. I could never get the softening agent, be it salt or baking soda, rinsed off enough to keep it from affecting the taste. I still have to try soaking it for an hour to see if that helps -- something to do in the New Year.
I DID have good luck using Coca-Cola and Sprite to soften meats -- Coke for beef (marinade overnight) and Sprite for pork (mix with lemon juice and marinade for a few hours) as they both softened the meat AND added some excellent flavors to the end result. I think the carbonation of the Sprite helped increase the effectiveness of the lemon juice and added a sweetness that worked well with the flavor of the pork. I found out the hard way to use the name brand of both products and not the cheap generic brands.
@@jkcarroll I tried baking soda but it affected the taste of the meat . I'll try coke per you experience. Thank you.
This does work. But you need to use way less salt than he did. Use just the normal amount of salt you would season with and then don’t rinse it off after your done with the dry brine.
I don't even rinse. Less salt more butter
or you could ask the 18 year old at kroger to run it thru the meat tenderizer and in 10 minutes it will be tenderizer and re wrapped for you and it's ready to go with millions of little holes in the steak.
Those tines aren't always the cleanest. If you like surface bacteria like e-coli being impregnated into the meat, knock yourself out. Not a problem unless you like rare or blue rare. Then it can be.
+skinned66 your definantly right about that
Vinegar and cola in a 1/3 and 2/3 ratio will tenderize any cut. The acids break down connective fibers pretty fast so overnight or about 8-10 hrs. and the meat will be buttery. Marinate tougher cuts longer.
Going to try this. Thank you
New sub. That's wonderful. I've found so many ways to make brisket. I buy a huge brisket..(about $85.00) cut it on different lengths for different uses...even brisket fajitas. Give it a try. I'd love to see you do this on video.