BowTiedOctopod | Culinary Chad
BowTiedOctopod | Culinary Chad

@BowTiedOctopod

9 Tweets 6 reads Sep 10, 2022
To show you that you can eat like a king πŸ‘‘ without breaking the bank, I cooked up a supermarket steak πŸ₯©
Here are the results πŸ‘‡πŸ‘‡
Top Round
This Steak is cut from the upper portion of the hind leg.
Basic Anatomy: Muscle is used primarily for weight bearing
-Very Lean
-No Marbling
-Minimal Connective Tissue
-Frequently Used for Roast Beef
Price: $5.99/lb
Grade: USDA Select
Steak was 2.08lbs
Serves 4 ppl, 8oz
Cost: $3.37 per serving
Pros
Good β€œbeefy flavor”
Lean/Low Fat
Good Value
Cons
No marbling
If overcooked, chewy as bubblegum
Let’s use Mind over Muscle to make this Tasty AF
Preparing:
-Surface is lightly scruffed (aka scored) to increase surface area and tenderizing without puncturing meat
-Marinade of Worcestershire & Dijon Mustard applied (while pan and broiler heat up;10-20mins)
Cooking: To Maximize the Beefy Flavor & Retain Juicy Tender Steak
Strategy is Sinple:
-High Heat to create a flavorful exterior
-Briefly blast under the broiler to get to ~125F
-Rest (5-10 mins)
-Slice Very Thin Across Any Visible Grain
Process:
-Season the Round Steak with Salt
-Sear over high heat, on both sides, just to develop color/crust
-Place on sheet pan; brush top side with soft butter (optional)
-Broil 2inches from element until 125F
-Rest 5-10mins
Serving:
-Slice very thinly; if you see any noticeable grain in the beef, cut across it, rotating as needed
-Taste for seasoning balance
-Arrange on a platter and serve, adding finishing salt if needed
RESULT: Tender, Flavorful, w/very slight chew. Totally Crushable πŸ”₯
Want to know how to find the best steak values in the SuperMarket?
I have a whole Substack on:
Finding the Best Beef πŸ₯© Without Paying πŸ’Έ More
Subscribe, and it's yours. πŸ€™
Join my Substack and learn the recipes, tips, and tricks chefs use to make delicious food at home.
Let me show you how cooking will change your life.
bowtiedoctopod.substack.com

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