Beef steaks can be of premium class and alternative. The latter significantly differ in price, but to taste some inexpensive steaks are not inferior to premium ones. Therefore, you can always buy a steak at a low price and cook a plush dish. It is necessary to know only a few subtleties, which we will tell you today.
You can buy inexpensive meat from the scapula, neck or flank of a bull-calf. Their degree of marbling is somewhat lower than that of premium ones, but the bright meat taste compensates for this “flaw”.
For cooking on the grill, we advise you to try Chuck Eye Roll. To buy a cheap steak from the cervical cut of mascara is possible as an alternative to the famous Rib Eye.
Steak Chuck Eye Roll is a fairly sinewy neck muscle tapering to one of the edges, with some connective tissue. To ensure that the meat does not turn out to be hard it should be cooked to medium rare. Marinate Chuck Eye Roll with salt, black pepper, rosemary and olive oil for at least 40 minutes, then start cooking on the grill.
Also, you can buy meat at an affordable price from the back of the bull-calf. A ramp steak is cut between the pelvic bone and the sacrum of the animal. Some hardness of meat is easily corrected with the help of marinades, but they must be accompanied by softening and oil ingredients. Excellent tomato juice, sour milk products, mustard or grated onions, add a little vegetable oil to them and you will get the perfect marinade for Rumpsteak. This cut should be marinated for at least 4 hours, so it's better to prepare in advance.
Skirt steak is one of the most inexpensive cuts. It is cut out of the flank, an incredibly fragrant part of beef. It must be pre-cleaned from films and connective tissues. From it, you get great stewed dishes and a wonderful chopped roast beef. But you can pre-marinate the cut and cook it on the grill. Ideal for it are such spices like coriander, cumin, ground pepper, and cinnamon. Since the cut is thin enough, it should be cooked in a very hot heat, without changing the temperature for more than 7-8 minutes.
You can buy meat for a steak inexpensively from a rear cut shank; it's called Osso buko steak. This is a cut with a marrow bone, which gives the dish a special flavor. To taste a delicious steak, you need to marinate it in spices and wait until it warms to room temperature. After that, the meat is greased with vegetable oil and “sealed” in a hot pan to preserve as much juice as possible. Further, it is brought to the ready by quenching in a pot of cast iron. Stewed vegetables and mushrooms are perfect on a garnish to Osso buko.
The Top Blade Steak is a cut from the young bull's shoulder blade, which has a unique sweetish aftertaste. Note that a small cartilage runs in the middle of the cut. The technology of moist aging softens the fiber of meat and makes it juicier. There is an original way of preparing the Top Blade with melting the back of the steak to gelatin, which makes the meat rich and juicy. At home, you can seal the steak in a frying pan, and then bring it to readiness in the oven.
As you can see, there is always an alternative - you can buy meat for steaks at a low price and cook it exquisitely and unusually delicious.
