To show you that you can eat like a king π without breaking the bank, I cooked up a supermarket steak π₯©
Here are the results ππ
Here are the results ππ
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
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 βbeefy flavorβ
Lean/Low Fat
Good Value
Cons
No marbling
If overcooked, chewy as bubblegum
Letβs use Mind over Muscle to make this Tasty AF
Grade: USDA Select
Steak was 2.08lbs
Serves 4 ppl, 8oz
Cost: $3.37 per serving
Pros
Good βbeefy flavorβ
Lean/Low Fat
Good Value
Cons
No marbling
If overcooked, chewy as bubblegum
Letβs 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)
-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
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
-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 π₯
-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 π₯
Want to know how to find the best steak values in the SuperMarket?
I have a whole Substack on:
Finding the Best Beef π₯© Without Paying πΈ More
Subscribe, and it's yours. π€
I have a whole Substack on:
Finding the Best Beef π₯© Without Paying πΈ More
Subscribe, and it's yours. π€
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
Let me show you how cooking will change your life.
bowtiedoctopod.substack.com
Loading suggestions...