Tips & Tricks #1 - Poor Man's Filet Mignon

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  • Published on:  Friday, March 19, 2010
  • Jack Scalfani shows you how to make a cheap steak taste delicious. Be sure to subscribe to this channel and Jack's new channel "Jack on the Go" http://youtube.com/jackonthego

    steps for tenderizing:
    -- coat entire top of steak with coarse salt.

    -- leave sitting out on counter for 1 hour per inch of meat

    -- completely wash off salt. Pat dry the meat with a paper towel

    -- cook and season as you normally would. Don't add any type of salt while cooking. Not garlic salt, onion salt or regular salt. Enjoy!
  • Source: https://youtu.be/0RWJEOScToE
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Comment

  • michael thompson

    michael thompson

     2 years ago +879

    hey buddy I watched this video and thought you were crazy but I'm a believer now I'm so glad I found your video ... thanks for the tip works great and I mean great

  • mr cool

    mr cool

     17 hours ago

    Pineapple works great for tendering meat.... Just mix an whole pineapple with the Shell and all and then marinate in a plastic bag ........

  • Carol Schindler

    Carol Schindler

     19 hours ago

    I mean it's really no different than using a bottle of meat tenderizer.

  • Carol Schindler

    Carol Schindler

     19 hours ago

    Why not salt both sides??

  • wrnjpn qaz

    wrnjpn qaz

     yesterday

    He didn’t need a tape measure to know what a 1 1/2” looks like. 😝

  • Paul Benoist

    Paul Benoist

     2 days ago

    Good presentation. You made me hungry, I hate you lol. Yes I think if the salt was left on a bit longer would have had better results in tenderness. Tks for the video. Going to try.

  • Sophia Kim

    Sophia Kim

     2 days ago

    Jack dw about people making fun of you, I think some of your vids are definitely great and the channel has great potential. You do need to make some improvements like everyone else, but I'm sure you can get there some day :)

  • Mike Bolton

    Mike Bolton

     3 days ago +2

    Your supposed to salt both sides... I usually use "ice cream salt" and place it in ziplock for 2 hours. Essentially, your chemically cooking it with the salt.

  • terrorpilot

    terrorpilot

     3 days ago

    Alot of work,just buy better meat

  • Sloth Icus

    Sloth Icus

     7 days ago

    big boi needs more mayonnaise.

  • xXThomas89999Xx

    xXThomas89999Xx

     7 days ago

    Dooo not so this unless you want to ruin a good steak. Made my steak so salty and gross so unless you like that be careful

  • Demirel Hasan

    Demirel Hasan

     7 days ago

    Use salt on both sides cover the meat in a tray and place a heavy plank of wood o the top , place it in a fridge for 3 days remove the meat wash it wit cold water , leave the water running slow in the tray slowly and drain in continuously for 2 Hours , dry the meat and rub garlic, pepper , thyme powder , hang it to dry in a cold environment after 3 weeks you may slice the meat and eat it raw or on the BBW , Enjoy

  • Souad Ohanness

    Souad Ohanness

     7 days ago

    Salt is high in potassium and mixed with bicarbonate of soda to keep it from clumping, that is the reason behind the tenderness, you are not just putting salt on your Meat.

  • Susan Auger

    Susan Auger

     7 days ago

    Baking soda may work better. Its salty

  • Nick Davis

    Nick Davis

     7 days ago +1

    this made cheap steaks taste like they were tender prime cuts, amazing technique!

  • Stephen Scott

    Stephen Scott

     7 days ago

    Never put salt on your meat. Trust me.

  • Love, laugh, protect

    Love, laugh, protect

     7 days ago

    That was medium. Not rare

  • hollow vlad

    hollow vlad

     7 days ago +1

    I wouldnt grill cheap meat I would sear it in a cast iron pan with oil then turn it on low and baste it in butter not margarine.

  • Patrick Riley

    Patrick Riley

     7 days ago

    Jack, Would I want to use this procedure BEFORE marinading or after? Thanks, Pat Riley

  • kiloscott

    kiloscott

     14 days ago +2

    1:56 Jack, as you well know, my meat is pretty thick.