Tips & Tricks #1 – Poor Man's Filet Mignon
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!
link for Jack’s HOW TO MAKE MONEY ON YOUTUBE PLAYLIST https://www.youtube.com/playlist?list=PL2MtWCGs1N0Tkx1TaGwZB1EJ6A9GgEjtj
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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
Don't use this method on anything other than shoe leather steaks. I tried it on some lesser cuts and my dog wouldn't even eat them.
Its called corning, but you can use kiwi or pineapple for better results.
Hi Jack enjoyed your video. I also wanted to order your BBQ sauces with the free shipping. When I checked out there was no free shipping, bumma.
If You do this to filet mignon it will turn to liquid when You put this into your mouth. True fact.
You always undercook everything. This isn't even rare.
Washed off the salt and it was WAY too salty…what a waste!
Bro I like you man. Thanks for all this
This gave me kidney sones
I guess the public didnt know typical steak house dry aging in the ancient times of 2010. when we just smacked our steaks with a spatula and threw it in the toaster oven.
I did it last week. Steak was too salty for me. I rinsed it thoroughly.
man's gotta do a collab with Gordon Ramsey
Wow 10 years.
Love the intro. Beautiful hands. Thanks for the tip. I will try.
Yea salt tenderizes but not excessive amounts like that is wasteful
Love your lead in to your video….
How about just no hat in the kitchen?
It works great on pork too i tried 2 pieces 1 tasted like hard jackass the other was goody good thanks
It's not too salty, even though you rinsed it first?
what about the bottom of the salted steak?
Does it work if you want it well done? i don't eat meat that is pink at all.
You can do this better by sprinkling baking soda on the meat. It won't dry it out as much.
A1????
Why all this salt?
Ummmm.. I'm 2 mins in….what kind of cut of beef? like round or flank or ??? pls answer when you get a minute 🙂 ty
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?!?
Too Much Salt, and Its slowly being oxidize
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
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.
A1 steaks sauce is terrible ,,,,,,,,, a good steak just salt and pepper
And a roasted meat is not grilled fillet
You’ve either had the most terrible fillet mignon or some of the best arm steak ever
tried this recipe, gave me herpes but it tasted good
You talk tooooooo much. Get to the point!!!!
: ) nice intro
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
Those are not the same piece of meat.
If they were the marbling would be exactly the same on each piece. It isn't.
Why does he look like thrift store Fluffy
That poor Victorinox boning knife being abused on that ceramic plate. 🙁
NO Sorry
Bloody meat
-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
I’ve done this before and it does help get a nice salting deeper into the meat. After I do this I don’t use any seasoning with salt or it will be over salted