How to Cook a Delicious Steak Without Breaking the Bank
For many home chefs, a perfect steak can feel like a luxury that’s often out of reach. Cuts like ribeye are cherished for their tenderness and flavor but come with a hefty price tag. However, there’s good news! With a little technique and the right approach, you can turn budget-friendly cuts into mouthwatering meals that rival the best steakhouses.
Meet the Chuck Steak: Your New Best Friend in Cooking
Enter the chuck steak, often overlooked for its toughness but boasting a rich, robust flavor. Commonly referred to as chuck roast, chuck eye, or blade, this cut comes from the shoulder of the cow and offers a delightful fat-to-meat ratio. While it’s typically dismissed, many home chefs consider it a “hidden gem” when cooked properly.
A two-pound chuck steak can cost around $16, a stark contrast to the $53 you’d spend for the same weight of ribeye. This affordability makes it an excellent choice for feeding families without compromising on taste.
Chef Ben Goshawk’s Secrets to Steak Perfection
Chef Ben Goshawk, who has honed his skills under the mentorship of esteemed chefs and has cooked for celebrities and royalty, shares simple but effective tips to elevate your cooking game. His recent blog post highlights three essential steps to transform a tough chuck steak into a tender, flavorful feast.
Step 1: Jacquarding Your Steak
The first step is a method known as “jacquarding,” which involves poking the steak with a fork to break down tough muscle fibers. This technique ensures that the meat cooks evenly, preventing chewy bites and enhancing tenderness. The trick lies in pricking both sides closely without compromising the integrity of the meat.
Step 2: Dry Brining – The Secret to Flavor
Next, chef Ben advocates for dry brining. This involves applying a generous coating of salt and letting the steak rest in the refrigerator for 12 to 24 hours. While it may sound extreme, the salt penetrates the meat, intensifying flavor and promoting juiciness. This step is not just about seasoning; it’s about transforming the texture and enhancing the overall steak experience.
Step 3: Reverse Searing – The Perfect Cook
The final step is reverse searing. Instead of frying the steak right away, slow-roast it in the oven at a low temperature. This method offers a broader window for achieving your desired doneness—rare, medium-rare, or medium—without the risk of overcooking. After it’s beautifully roasted, a quick sear in a hot pan adds a rich, flavorful crust that makes all the difference.
A Meal for All
Once you’ve mastered these steps, the chuck steak can serve a gathering of four, delivering a texture and taste akin to pricier cuts. Chef Ben emphasizes the importance of letting the steak rest for at least 10 minutes before slicing. This ensures that the juices are reabsorbed, enhancing flavor and tenderness with each bite.
Cooking a steak doesn’t have to be an intimidating or expensive endeavor. By embracing the chuck steak and utilizing these expert techniques, you can savor a gloriously juicy and tender steak dinner without emptying your wallet. It’s time to elevate your culinary game and impress friends and family alike!