2. A Salt Rub
Get the cheapest cut of meat from the store, and use this salt rub to tenderize it. This method is like the “poor man’s version” of filet mignon.
Ingredients:
- 1 tablespoon rosemary
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon pepper
- Salt (as desired)
- Your cheap beef cut
Instructions:
- Lay out the beef on a cutting board.
- Mix all the rub ingredients together and coat the beef generously. The amount of salt depends on your taste. Let the meat sit at room temperature for one hour per inch of thickness.
- Rinse off the salt and pat the beef dry.
- Season as desired (avoid adding more salt) and cook to your liking. The result will be a tender, juicy steak!
3. Cook It Low and Slow
To combat tough meat, slow cooking is key. A slow cooker can break down chewy fibers, leaving you with a steak so tender it practically melts in your mouth.
Cooking the beef in a slow cooker locks in moisture from the meat and any additional ingredients, delivering a succulent, rich flavor that rivals high-end steakhouse cuts.
With these three simple methods, you can make even the cheapest cuts of meat as tender and flavorful as filet mignon. Your family and guests will love the results, and you’ll enjoy knowing you didn’t break the bank!
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