Secret Ingredient That Makes CHEAP MEAT Melt-in-Your-Mouth Tender (Old Mountain Trick)

🔗 Grandma never wrote hers down, so I finally did. All 118 plus much more. Get em before they're gone: https://www.opalrowe.com I am Opal Rowe, and I grew up on a creek in the Kentucky mountains where a cheap cut of meat fed a whole table and nobody left hungry. There is one old mountain trick that takes the toughest, cheapest steak in the case and makes it melt in your mouth, fork tender, for about half the price of a good cut. Before I tell you one word of the story, I hand you a free thing you can do tonight that takes half the chew out of any cheap steak, no matter how you cook it. Then I walk you all the way through the secret ingredient my Aunt Delphia kept, why a lean cut comes out like shoe leather, and the whole receipt from the dusting to the low slow gravy. And at the very end I set a plate down in front of a man who swears he can taste a cheap steak from a dear one, and I let him tell you what he thinks. In this one, Opal covers: • The one free trick you can do tonight that takes half the chew out of any cheap steak • Why a cheap round or cube steak comes out tough and dry no matter how long you cook it • The secret ingredient my Aunt Delphia kept, and exactly how much to use so it never tastes soapy • The whole receipt — the dusting, the rinse, the flour, the hard brown, and the low slow gravy • The man at my table who swore he could tell a cheap cut blindfolded, and what he said after one bite Tell me down in the comments where you are watchin from, and what your people called this cheap cut of steak, and whether you knew this one already or are hearin it for the very first time. CHAPTERS 0:00 The cheapest steak in the case 0:28 A free trick — the knife, not the pan 1:24 Aunt Delphia's one cheap cut 3:29 Why long cooking only makes it worse 7:38 The secret ingredient, said plain 8:32 Why it actually works 9:26 Exactly how much to use 11:29 The one mistake that ruins it 12:27 Flouring and browning the steak 14:33 Building the smothered gravy 16:42 Half the price, and fork tender 18:59 The buttermilk way 20:36 The plate I set in front of him 21:36 Your turn, and where to start