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How To Cook A Cheap Steak Vs. An Expensive Steak

OverLord says...


I just buy cheap rump steak or whatever bulk from Costco, lightly season, and pack individually in heat seal bags and freeze. Chuck in overnight or first thing in morning before going to work.

Tastes fantastic, just as good as the expensive cuts. I do them at 54°C for med-rare.

Thing is, wife likes well done, so I cook them all the same and just leave hers on the skillet for longer. It fully cooks, but it stays tender and melty, so much better than just doing a well done steak in a pan.

TheFreak said:

You can also sous vide it for about 4 hours. That breaks down tough steaks. A brisket flat cooked at 141° for 72 hours is as tender as a ribeye with tons of flavor.

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