Make $6 Steak BETTER Than $100 Ribeye (Without Grilling)

Three Steakhouse Techniques for Inexpensive Steaks

The presenter demonstrates three methods for making budget cuts more tender and flavorful without relying on an outdoor grill. Quantities are included where given; otherwise, season to taste.

1. Skirt Steak with Cold-Brew Coffee Marinade

Ingredients

• Skirt steak
• 4 cups cold-brew coffee
• 1 tablespoon salt
• Beef fat for frying; butter or lard can be used instead

Method

1. Mix the coffee and salt. Submerge the steak completely and refrigerate for 12 hours.
2. Remove the steak and pat it thoroughly dry with paper towels. Place it on a rack in the refrigerator for 45 minutes to dry the surface further.
3. Heat a cast-iron skillet over high heat and add a generous spoonful of beef fat.
4. Fry the steak in the hot fat, pressing it firmly against the skillet for good contact. Turn it with tongs and sear the other side; flip again to finish. The video does not give exact frying times.
5. Transfer the steak to a board and let it rest before serving.

Tips

• Drying the surface helps develop a deeper golden crust.
• The presenter says the coffee adds a smoky, earthy depth rather than a strong coffee taste.

2. Rump Steak with Balsamic-Butter Pan Sauce

Ingredients

• Rump steak
• Salt, to taste
• Optional seasoning: roasted garlic and double-onion blend
• A piece of butter for deglazing, plus additional butter whisked into the sauce (amounts not specified)
• 1 tablespoon balsamic vinegar
• ¼ cup bone broth
• Roasted garlic seasoning blend, to taste

Method

1. Cut the rump across the grain to shorten the muscle fibers.
2. Pat the steak completely dry, then season generously with salt and, if desired, the garlic-onion blend.
3. Heat a skillet over high heat. Sear the steak for 3 minutes on the first side, then 2 minutes on the second.
4. Move it to a rack to rest and cover it with a bowl while the juices redistribute.
5. For the sauce, add butter to the hot skillet to loosen the browned bits. Stir in the balsamic vinegar, then add the bone broth.
6. Bring to a rapid boil and reduce until dark and viscous. Strain through a fine sieve into a clean saucepan.
7. Add the roasted garlic blend. Whisk in butter in stages over the heat, then remove the saucepan from the heat before whisking in the final piece. Continue whisking until smooth and glossy.
8. Slice the steak across the grain and serve with the sauce.

Tips

• Cutting across the grain is the key tenderness cue for rump steak.
• Straining removes pan residue for a smoother sauce.
• Finish whisking the last butter off the heat to help the sauce emulsify without separating.

3. New York Strip with Pressed Sear and Garlic-Butter Sauce

Ingredients

• New York strip steak
• Extra-virgin olive oil, or melted beef or pork fat
• Coarse sea salt
• Freshly ground black pepper; white pepper can replace it
• A bunch of fresh aromatic herbs
• For the sauce: 2 large tablespoons butter, 1 tablespoon rendered beef fat, and ½ tablespoon finely chopped fresh garlic

Method

1. Take the steak from the refrigerator and let it sit at room temperature for 20–30 minutes. Pat it dry on all sides.
2. Coat both sides evenly with oil or melted fat, using the herb bunch as a brush. Season generously with salt and pepper.
3. Heat a steel plate or heavy skillet. Place the steak on it and press firmly and evenly with a heavy cast-iron press to encourage an even sear.
4. Flip the steak. Press the second side for 2 minutes.
5. Brush the hot surface with oil using the herb bunch, then transfer the steak on a rack to a preheated 150°C oven for 2 minutes.
6. Remove it, cover it with a heatproof bowl, and let it rest; no resting time is specified.
7. Return it briefly to the hot pan to refresh the crust, flipping for a few seconds on the other side. Use tongs to sear the edges and fat cap until browned and crisp.
8. Rest the steak on a board while making the sauce.
9. In a small saucepan over medium heat, bring the butter and beef fat to a steady boil. Add the garlic and cook until fragrant.
10. Slowly pour the warm garlic-fat mixture over the steak.

Tips and Variation

• The press helps counter the steak’s tendency to curl as it sears.
• The presenter says the brief finishing sear restores the crust after resting.
• For a strict meat-only approach, use beef or pork fat instead of olive oil; use white pepper instead of black pepper if preferred.
• The presenter notes that this method can also be done outdoors on a grill or over charcoal.

Presenter and references: Presented by Steak and Butter Gal. The presenter says the final technique has been endorsed by Gordon Ramsay, mentions Julia Child as an inspiration, and promotes the cookbook Super Simple and Wild Pastures.