Poor Man’s Filet Mignon

Poor Man’s Filet Mignon

Jack Scalfani shows you how to make a cheap steak taste delicious.  Don’t use regular salt as it gets into the meat as it falls apart. only coarse salt.

1. This is most commonly refereed to as arm steak, Swiss steak, and occasionally cross rib steak.

2. No cut of meat is garbage – you have to know what the muscle is used for to determine the best possible “doneness”, tenderness and flavor. muscles that are more used (such as shoulders, legs, etc.) tend to be tougher and require tenderizing or less “doneness”.  Think about human and animal locomotion to determine whether that meat will be tender or not.

3. Most of the time when you go to your average grocery store (not a butcher shop) they wont have the clod heart with the charcoal attached. see the larger circular portion that has a small line running through the middle? That is the clod heart, and the other piece attached it it is the charcoal.

4. You can accomplish this same effect with as much as a tablespoon of salt spread over the whole steak.

5. Too many variables here – did you put the steaks in the fridge covered or uncovered while they were waiting with the salt on? once that meat reaches 41 degrees Fahrenheit it reaches a perfect environment for bacteria to grow, gross. this experiment also needs to be done in a much more temperature controlled environment such as an oven – not on a grill where the lid is opened and closed several times etc. you mentioned “seasoning” on the “untreated” steak. what seasonings? was there any salt applied to the “untreated” steak before after or during the cooking process?

Source: Cooking With Jack Show