To make cheap beef tender, use chemical tenderizers like baking soda (rinse well) or acidic marinades, apply physical methods like pounding, or use natural enzymes from fruits (papaya, pineapple). For tough cuts, slow cooking or braising with liquids like mushroom soup, combined with slicing thinly against the grain, also yields tender results.
baking soda -- This is the KEY ingredient to super tender beef. Baking soda is commonly used in Chinese cooking to tenderize beef. Baking soda neutralizes acid and raises the pH level, which causes the meat to become more alkaline.
The Secret to Making Cheap Meat Tender and Tasty
Flat Iron. Flat Iron is the second most tender cut (after the tenderloin) and it's budget- friendly!
Baking soda is often considered the secret ingredient to tenderize meat. It's amazing for stir fry dishes. Sprinkle a small amount over meat, let it sit for 15-20 minutes, then rinse and pat dry. You'll get ultra-tender meat perfect for quick cooking.
You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about ¾ tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan.
In short, tenderizing steak breaks down the muscle fibers in your chosen cut of meat, and some cuts will need it more than others. While an already-tender USDA Prime filet mignon doesn't need a massage to be tender, it would still benefit from gently rubbing olive oil, salt, pepper, or other spices into it.
Chuck-eye steaks are also known as “The Poor Man's Ribeye” because of their lower price. Chuck-eyes are a continuation of the Rib-eye muscle as it extends into the shoulder. Extra beefy flavor and lower price make this cut an amazing every day eating experience.
How to Turn Cheap Cuts of Steaks into Tender Steaks
The 3-3-3 rule for steak is a simple guideline for getting a great sear and even cooking: sear one side for 3 minutes on high heat, flip and sear the other side for 3 minutes, then reduce heat and cook for another 3 minutes (or use indirect heat) to finish to your desired doneness, then rest. This method, often adapted for thicker cuts, focuses on building a crust and gently bringing the interior to temperature for a juicy result, with some variations suggesting a 3-3-2-2 rule for more precise control.
Enter the shoulder petite tender. Side-step those steak dinners with high price tags because the shoulder petite tender is an affordable cut that's just as tender and flavorful as pricier options. It's kind of rare to find in stores, so you may have to look around a bit.
Marinating is a pre-cooking step and depending upon the length of time, it either adds flavor or helps with tenderness. This means cheaper cuts of beef can be brought to life with some extra flavor and additional tenderness.
Method: Sprinkle baking soda over the surface of the beef, rub it in and then let it sit (in the fridge) for several hours. OR, make a paste out of soda + water, coat the beef and let it marinate for several hours. Make sure to rinse the beef before cooking so that your steak doesn't taste like baking soda!
Brown the joint first to give it a bit of colour, cook it covered on low, then turn up the heat at the end to brown the meat. Brown the meat first, then put it in a slow cooker with some thick slices of onion and carrot. Add enough liquid so it comes a little way up the joint.
Marinating. Marinating steak in an acidic mixture—such as citrus juice, vinegar, or yogurt—is a proven way to tenderize and infuse flavor. Combine your acid of choice with oil and spices to create a marinade that works wonders on cuts like skirt steak or London broil.
Brisket. Brisket comes from the belly of the cow, so unlike silverside, it can be fatty — but that just adds flavour. Brisket is great for shredding as it literally pulls apart once cooked — like this slow cooked pulled beef brisket recipe, which tastes great in tacos, rich pastas, brisket bowls and more.
Ribeye Steak: Taken straight from the rib section, this indelible half fat, half protein cut of steak has 10 grams more fat than the T-bone steak and 3 grams less protein, making it the least healthy cut on this list. But according to Livestrong, if you broil your ribeye steak, the fat content will drip away.
This affordable, hearty dish ditches the pricey ribeye and sirloin for a budget-friendly and perhaps surprising cut: Ground beef. The classic Amish-style recipe comprises ground beef mixed with cracker crumbs, chopped onions, seasoning, and a splash of milk as a binding agent.
The 3-3-2-2 rule is a simple steak cooking method for ½ to 1-inch thick cuts, involving medium heat, oil, and multiple flips: 3 minutes on the first side, flip and cook 3 minutes on the second side, flip and cook 2 minutes, then flip and cook the final 2 minutes, followed by a 5-minute rest to develop a crust while keeping the inside tender.
Use A Marinade
Use an acid-based food, like different types of vinegar, buttermilk or yogurt, or lemon or lime juice, for marinating the meat. Only keep this marinade on for two hours because too much time can break down the meat and make it too mushy.