This One Simple Hack Makes Cheap Steaks Taste Absolutely Incredible.
Can't find your favorite cuts in the meat case at the store? Use this brilliant hack to transform even the cheapest cuts into deliciously tender and juicy steaks!
By Jill Nystul.
With significantly more people making most of their meals at home now, it’s no wonder that so many products are hard to get your hands on in stores. That’s why in times like these, being adaptable is one of the most useful and valuable skills you can have!
And I hope to help you out with that today by showing you one way to adapt to the constantly changing selection in the meat department. This quick and easy hack will help you turn whatever steaks you happen to find at the store (even the cheapest ones!) into tender, juicy, and amazingly delicious steaks you’ll be proud to serve at dinnertime.
The Secret
So what IS the simple secret behind this trick? It’s SALT! (The more I learn about cooking, the more I come to realize that the secret is almost always salt. Except for when the secret is butter.) ;-)
Yes, salting your steaks for one hour before cooking them will cause a miraculous transformation! From chewy and tough, to tender and juicy.
But not just ANY salt will do! You need to use a coarse sea salt or kosher salt. Coarse salt helps to break down the proteins and muscle fibers in the meat, resulting in maximum tenderness. I’m getting hungry already!
Why Salt?
Salt is an interesting substance that can do a lot of different things to the food we eat. You may well be wondering, “I thought salt dried stuff out?” And you’d be right! When using salt in the kitchen, it’s all about the timing.
Over a short period of time (like an hour or even up to overnight,) a layer of coarse salt on a steak will draw out some of the meat’s natural juices. The juices will dissolve the salt, creating a brine. Most of the brine will then be reabsorbed, where it will tenderize and flavor the meat.
If left for a longer period of time (like weeks to months,) the salt would slowly pull all of the moisture out of the meat, curing and preserving it in the process. Fascinating!
How To Make Cheap Steak Taste Expensive
To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of coarse kosher salt or sea salt before cooking. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. (For even more flavor, add crushed garlic to the salt.)
Let the steak sit with this covering of salt for 45 minutes to an hour. Longer for thicker cuts.
After the waiting period, use some paper towels to wipe away most of the salt. Then pat your steaks until they are good and dry, so you can get the delicious, crispy sear you want. If you don’t pat them dry, you’re basically steaming the meat, and steamed meat is bland and less flavorful.
Season as desired, then grill to desired doneness.
Serve and sit back and enjoy the happy faces around the dinner table.
Espresso powder is most often used by bakers to enhance the flavor of brownies, cookies, and chocolate cakes. You can buy it from specialty stores, but you can also make a batch of your own espresso powder at home. All you need is espresso beans, a baking sheet, and a coffee grinder. Use your espresso powder to amp up baked goods, make a delicious steak rub, and even whip together a delicious hot beverage.
Part 1 Roasting the Beans.
1. Use 1 cup (200 grams) of espresso beans to make 1 cup of espresso powder. Depending on how often you use espresso powder, you could make a bigger or smaller batch. Fresh beans that have been newly purchased will produce the best flavor, so try to make your espresso powder before your beans go stale.
Beans generally stay fresh for about 2 weeks after they’ve been opened. If they’re in a special container with a degassing valve, they could last for up to 6 months.
Tip: If you have espresso grounds leftover from your morning coffee, you can also use them to make espresso powder. Simply spread the used grounds out on a baking sheet and bake them in the oven at 200 °F (93 °C) for about 1 hour. Run the baked grounds through a grinder to pulverize them even further, and then store them in an airtight container.
2. Preheat the oven to 200 °F (93 °C). The goal of baking the espresso beans is to slightly roast them while also drying them out even further. This helps them be ground to a much finer consistency.
If you use a temperature lower than 200 °F (93 °C), you’ll need to increase the total cooking time to compensate. For example, cooking at 170 °F (77 °C) would require about 1.5 hours of baking time.
3. Spread the espresso beans over a baking sheet in a single layer. Use an unlined, ridged baking sheet. The ridge will keep the beans from accidentally spilling over the edge. Try to space the beans apart a little bit so that the hot air can get between all of them.
A perk to baking the espresso beans is that your house will smell fantastic for a little while!
4. Bake the espresso beans for about 1 hour to give them a toasted flavor. Set a timer and let the oven do its work. There’s no need to check on the beans or flip them during the 1-hour cook time.
If you skip the baking step, the beans could create a powder that is a little too bitter for your baking needs.
5. Let the beans cool off for about 10 minutes once they’re done baking. Once the timer goes off, use an oven mitt to remove the baking sheet from the oven. Set the baking sheet on top of the stove and let the beans cool off until they’re no longer hot to the touch.
If you let the beans cool off for longer than 10 minutes, that is totally fine. 10 minutes is just the minimum so that the beans aren’t still hot when you go to grind them.
Part 2 Grinding and Storing the Powder.
1. Grind the espresso beans in small 1/4 cup (50 gram) batches. Smaller batches will make a finer powder. If you did the entire cup at once, it would be hard to really grind things down to a fine consistency. Use a coffee grinder set to the finest grind possible and pulse each batch for 15 to 20 seconds.
Tip: If you don’t have a coffee or spice grinder, you could also use a mortar and pestle or even a food processor.
2. Transfer the espresso powder to an airtight container. Once the espresso beans have been ground into a fine, powder-like substance, use a spoon to transfer them into a storage container. Pick a container that is resealable or that has a tight-fitting lid.
Keep in mind that a plastic container will absorb the smell and oil from the powder, so you may want to designate a specific container for your espresso powder.
3. Store the espresso powder in a cool, dry location for up to 6 months. If you made a big batch of espresso powder, rest assured that you have ample time to use it all up. Put it in a cupboard or pantry where it won’t come into contact with any moisture.
After 6 months, the powder will still be technically good, it just won’t be as fresh or the best quality anymore.
Part 3 Adding Espresso Powder to Recipes.
1. Add espresso powder to your baking recipes for a rich, deep flavor. For most cookies, brownies, and chocolate cakes, add just a teaspoon (2 grams) of espresso powder to really enhance the flavor of the recipe. Add an additional teaspoon (2 grams) for an actual coffee flavor.
Don’t worry—a little espresso powder doesn’t have to make your sweets taste like coffee. It really just enhances the flavors that are already in a sweet treat, especially when chocolate is involved.
2. Create a smokey steak rub with espresso powder, paprika, and brown sugar. Use 1 teaspoon (2 grams) of smoked paprika, 1 teaspoon (2 grams) of light brown sugar, 2 teaspoons (4 grams) of espresso powder, and 2 teaspoons (4 grams) of salt. Mix them together in a small bowl and sprinkle the rub onto both sides of a steak before you cook it. Cook the steak however you prefer and enjoy!
Feel free to mix up the rub by adding different spices. Cinnamon or chili powder would make a great addition!
3. Make mornings special with cinnamon-sugar-espresso toast. Combine 1 tablespoon (12.5 grams) of sugar, 1 teaspoon (2 grams) of cinnamon, and 1 teaspoon (2 grams) of espresso powder. Make your toast, butter it, and sprinkle the sugar mixture overtop.
If you don’t like butter, use a butter substitute. One or the other is necessary, otherwise, the sugar mixture won’t have anything to stick to.
4. Enjoy a hot mocha toddy during the colder months. In a saucepan over medium heat, mix together 1/4 cup (50 grams) of light brown sugar, 1 tablespoon (7 grams) of cocoa powder, 2 tablespoons (12 grams) of espresso powder, 2 cups (470 mL) of milk, and 1⁄2 cup (120 mL) of heavy cream. Heat the mixture until it is almost boiling, and then distribute it amongst mugs. Top the drink with whipped cream sprinkled with espresso powder.
To add an extra kick to your hot toddy, pour 1⁄2 cup (120 mL) of vodka into the pan along with the other ingredients.
Tips.
If you don’t have or can’t make espresso powder, use double the amount called for of instant coffee. You could also sub out some liquid from the recipe and use that same amount of liquid espresso.
Espresso powder is caffeinated, so use decaf espresso beans if you want to steer clear of the caffeine.
Espresso powder is most often used by bakers to enhance the flavor of brownies, cookies, and chocolate cakes. You can buy it from specialty stores, but you can also make a batch of your own espresso powder at home. All you need is espresso beans, a baking sheet, and a coffee grinder. Use your espresso powder to amp up baked goods, make a delicious steak rub, and even whip together a delicious hot beverage.
Roasting the Beans.
Use 1 cup (200 grams) of espresso beans to make 1 cup of espresso powder. Depending on how often you use espresso powder, you could make a bigger or smaller batch. Fresh beans that have been newly purchased will produce the best flavor, so try to make your espresso powder before your beans go stale.
Beans generally stay fresh for about 2 weeks after they’ve been opened. If they’re in a special container with a degassing valve, they could last for up to 6 months.
Tip: If you have espresso grounds leftover from your morning coffee, you can also use them to make espresso powder. Simply spread the used grounds out on a baking sheet and bake them in the oven at 200 °F (93 °C) for about 1 hour. Run the baked grounds through a grinder to pulverize them even further, and then store them in an airtight container.
Preheat the oven to 200 °F (93 °C). The goal of baking the espresso beans is to slightly roast them while also drying them out even further. This helps them be ground to a much finer consistency.
If you use a temperature lower than 200 °F (93 °C), you’ll need to increase the total cooking time to compensate. For example, cooking at 170 °F (77 °C) would require about 1.5 hours of baking time.
Spread the espresso beans over a baking sheet in a single layer. Use an unlined, ridged baking sheet. The ridge will keep the beans from accidentally spilling over the edge. Try to space the beans apart a little bit so that the hot air can get between all of them.
A perk to baking the espresso beans is that your house will smell fantastic for a little while!
Bake the espresso beans for about 1 hour to give them a toasted flavor. Set a timer and let the oven do its work. There’s no need to check on the beans or flip them during the 1-hour cook time.
If you skip the baking step, the beans could create a powder that is a little too bitter for your baking needs.
Let the beans cool off for about 10 minutes once they’re done baking. Once the timer goes off, use an oven mitt to remove the baking sheet from the oven. Set the baking sheet on top of the stove and let the beans cool off until they’re no longer hot to the touch.
If you let the beans cool off for longer than 10 minutes, that is totally fine. 10 minutes is just the minimum so that the beans aren’t still hot when you go to grind them.
Grinding and Storing the Powder.
Grind the espresso beans in small 1/4 cup (50 gram) batches. Smaller batches will make a finer powder. If you did the entire cup at once, it would be hard to really grind things down to a fine consistency. Use a coffee grinder set to the finest grind possible and pulse each batch for 15 to 20 seconds.
Tip: If you don’t have a coffee or spice grinder, you could also use a mortar and pestle or even a food processor.
Transfer the espresso powder to an airtight container. Once the espresso beans have been ground into a fine, powder-like substance, use a spoon to transfer them into a storage container. Pick a container that is resealable or that has a tight-fitting lid.
Keep in mind that a plastic container will absorb the smell and oil from the powder, so you may want to designate a specific container for your espresso powder.
Store the espresso powder in a cool, dry location for up to 6 months. If you made a big batch of espresso powder, rest assured that you have ample time to use it all up. Put it in a cupboard or pantry where it won’t come into contact with any moisture.
After 6 months, the powder will still be technically good, it just won’t be as fresh or the best quality anymore.
Adding Espresso Powder to Recipes.
Add espresso powder to your baking recipes for a rich, deep flavor. For most cookies, brownies, and chocolate cakes, add just a teaspoon (2 grams) of espresso powder to really enhance the flavor of the recipe. Add an additional teaspoon (2 grams) for an actual coffee flavor.
Don’t worry—a little espresso powder doesn’t have to make your sweets taste like coffee. It really just enhances the flavors that are already in a sweet treat, especially when chocolate is involved.
Create a smokey steak rub with espresso powder, paprika, and brown sugar. Use 1 teaspoon (2 grams) of smoked paprika, 1 teaspoon (2 grams) of light brown sugar, 2 teaspoons (4 grams) of espresso powder, and 2 teaspoons (4 grams) of salt. Mix them together in a small bowl and sprinkle the rub onto both sides of a steak before you cook it. Cook the steak however you prefer and enjoy!
Feel free to mix up the rub by adding different spices. Cinnamon or chili powder would make a great addition!
Make mornings special with cinnamon-sugar-espresso toast. Combine 1 tablespoon (12.5 grams) of sugar, 1 teaspoon (2 grams) of cinnamon, and 1 teaspoon (2 grams) of espresso powder. Make your toast, butter it, and sprinkle the sugar mixture overtop.
If you don’t like butter, use a butter substitute. One or the other is necessary, otherwise, the sugar mixture won’t have anything to stick to.
Enjoy a hot mocha toddy during the colder months. In a saucepan over medium heat, mix together 1/4 cup (50 grams) of light brown sugar, 1 tablespoon (7 grams) of cocoa powder, 2 tablespoons (12 grams) of espresso powder, 2 cups (470 mL) of milk, and 1⁄2 cup (120 mL) of heavy cream. Heat the mixture until it is almost boiling, and then distribute it amongst mugs. Top the drink with whipped cream sprinkled with espresso powder.
To add an extra kick to your hot toddy, pour 1⁄2 cup (120 mL) of vodka into the pan along with the other ingredients.
Tips.
If you don’t have or can’t make espresso powder, use double the amount called for of instant coffee. You could also sub out some liquid from the recipe and use that same amount of liquid espresso.
Espresso powder is caffeinated, so use decaf espresso beans if you want to steer clear of the caffeine.
Millions of people around the world are hitting the streets this year in support of students who are demanding an end to fossil fuels. But we can also strike with our forks: global food production contributes around a quarter of greenhouse gas emissions.
Australia was recently flagged as one of the countries with the greatest potential to reduce diet-related greenhouse gas emissions.
The Intergovernmental Panel on Climate Change (IPCC) declared that it is crucial for all sectors to rally against global heating, and targets to slow it down simply can’t be achieved without addressing food production and land management.
Environmental degradation also goes hand-in-hand with the global pandemic of chronic diseases including obesity, diabetes, cancer and heart disease. This double whammy includes other factors associated with industrial monocrops, such as pesticides and fertiliser.
So tweaking dietary habits is a win-win for people and the planet. But just what would a climate-friendly diet look like?
Meat would feature less
Meat and dairy are two primary contenders, according to the IPCC – cattle production is a major source of methane emissions and deforestation. This is particularly relevant for Australians who relish their steaks and sausages – they are the world’s second biggest meat eaters.
Given that more than one in 10 people – and rising – is vegetarian some of us are eating an awful lot of animal flesh. In fact, Australian meat consumption has grown from 93kg to nearly 95kg per person each year – that’s equivalent to everyone eating a very large steak every day.
“The mass production of meat is the single biggest cause of land clearing around the world, if not directly for the animals themselves then indirectly for the monocultures such as corn or soy that feed them,” says economist Dr Gillian Hewitson from the University of Sydney.
Sustainability expert Dr Michalis Hadjikakou, from Deakin University, Melbourne, agrees that reducing meat is a good start, but acknowledges radical shifts to vegan or vegetarian diets are difficult for many. For those who struggle, he suggests cutting back on beef and lamb, meats with the biggest environmental footprint.
Vegetarians might need to rethink too
New research is making it harder to gloss over dairy’s impact, suggesting that swapping out bacon for haloumi is not much gentler on the planet.
The study models country-specific dietary changes that could alleviate our climate, water and health crises.
Plants would feature more
In any event, switching to more plant foods is considered paramount for planetary and human health – especially as most Australians don’t eat enough of them.
A wider variety of plants would be eaten
Possibly some of the most sustainable – and nutritious – foods could be growing wild in our backyards or footpaths: edible weeds. Most cities even have guided foraging tours to help residents find them. Gardening expert Kate Wall, for instance, runs regular weed workshops in Brisbane that explore which weeds are edible and what can be done with them. “We have a forage and together we create a three-course meal with drinks, all based on weeds,” she says.
We’d eat less overall
Quality is more important than quantity, says Dr Mario Herrero Acosta, chief research scientist at CSIRO, and IPCC contributor.
Junk food would be binned
Cutting back on junk foods and drinks – highly processed products teeming with sugar, salt and unhealthy fats – would make a big difference, says nutritionist Dr Rosemary Stanton. Tackling these “discretionary” items that are unnecessary for a healthy diet is not only critical for human but also planetary health. Hadjikakou calculated that producing junk food contributes to more than a third of Australia’s food-related environmental impact, in terms of their water and land use, energy consumption and greenhouse gas emissions.
And home cooking would make a comeback
Australia has become a “takeaway nation”. While we love watching celebrity chefs cook, increasingly Australians shun our own stoves in favour ordering in or going out. In just 10 years, the money Australians spent on eating out doubled to a whopping $3.5 billion.
