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


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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!
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43 replies
  1. AJLanger5
    AJLanger5 says:

    I’ve done this trick multiple times, and although it does tenderize it, it always turned the steak into a darn SALT LICK even though i rinsed it off. Did you find After rinsing off the salt that the meat was overly salty?!?

    Reply
  2. Rodney Betti Montenegro
    Rodney Betti Montenegro says:

    One more tip,instead of salt you could use Pineapple Juice,preferably made from fresh ones. Just pour over the meat,depending on the size, could be 30sec up to 5 minutes. Fine tune with experience, but if it is to experience, bet always on the shorter time. Too much and the beef will fall apart

    Reply
  3. Steve O
    Steve O says:

    I don't know what kind of garbage some of you people in the comments have been eating but coating a cheap cut of beef in this much salt only makes it taste like salt. Oh, sure, it'll break it down and make it tender but unless you simply love the taste of salt it does nothing for the flavor…. except to make it taste like salt.

    Reply
  4. Lance Owens
    Lance Owens says:

    Great video Jack, just to add to it a little, they say ( and I have verified) that if you leave the salt on for 2-3 days (NO longer) it also takes on a similar taste to dry aged meat. So it is also called something close to what you are calling this – A poor mans dry aged beef.
    Aloha and Mahalo for a great video

    Reply
  5. Stephen Petruzzo
    Stephen Petruzzo says:

    -Sea salt ≠ kosher salt
    -You seasoned the hell out of just one side of the meat?..
    -The reason the non-treated one overcooked and curled up on one end compared to the other is because the treated one was wet so the grill didn't flare up

    Reply

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