I found the secret to really yummy, bargain beef

Cafe Society
1

I admit it: I buy cheap beef, then overcook it and choke it down with A-1 sauce.

I also pee with the seat down (I’m a guy).

But, anyway…

I bought a cast iron skillet at Target about 3 weeks ago for the measly sum of $18. I love it. No, I adore it and want to caress it every night before bed and wake with it in my hairy arms, kiss it gently and say “good morning” to it.

I love my new skillet.

Back to the beef…

I buy that beef that’s like under $3, the center cut, I think. Long story short, I buy that round beef, usually cheaper than the gas it took me to get there.

Tonight, I sat my beloved (the beautiful skillet wink) on the burner and set it to 6.

I took the cheap as fork beef, cut open the plastic cover, then liberally covered the exposed face with meat tenderizer. I flipped the meat and did that again (I really coated it and rubbed it in).

Lastly, I sprinkled each piece with black pepper.

Then I plopped each piece down on my skillet for about 2.5 minutes, then flipped and cooked another 2.5 to 3 minutes.

End result? The perfect beef.

2

No salt? Salt is crucial to perfect beef.

Anyways, you got it right that the secret is a really hot pan. I have good results with anodized aluminum pans (mine can safely get up to 400-450 degrees). As for the beef itself, I just coat with salt, pepper, and olive oil on both sides for 15-30 min before cooking.

3

Get a meat tenderizer tool like this, you’ll love it. It stabs lots of tiny holes through the meat. You’ll be amazed at the difference it makes. Along with the rest of your technique, you’ll have great results.

4

The meat tenderizers I’m familiar with all have plenty of salt, especially with the amount the OP is using.

5

It says not to add salt. The end product tasted nice and salty, so I figure the tenderizer is loaded with salt.

6

Ooookay. (Backs slowly away, looking for a safe exit.)

7

What cut of meat are you cooking? Round steak? (I don’t know cuts of meat very well. I tried cooking what was called round steak and it turned all gray and chewy and blah).

8

Here’s what I’ve noticed, since I can’t be arsed to actually remember the names of all the cuts of beef:

If it’s got “chuck” in it (and there are several distinct “chuck” steaks/roasts, but this applies for all of them), it’s for pot roast/ropa vieja/shredded beef/etc. Thank you, Alton Brown, for doing your pot roast show with a character named Chuck tweaking for his mom’s pot roast. I can remember that now. Chuck needs it long and slow and moist…

Pretty much anything else that has “steak” in the name does great with high heat and quick cooking, including cheap cuts like flank steak, skirt steak and sirloin steaks.

Someday when you see them on sale, pick up a ribeye and try Alton Brown’s pan seared ribeyerecipe. He heats the cast iron skillet (oh yes, they’re worthy of love) in a 500 degree oven and then takes it out and puts it on the stovetop with NO additional heat to cook the steak. It’s pretty damn divine. Haven’t tried it with other cuts, though.