NEVER Cook a Cheap Steak Like This Again — Try This Old Butcher Trick

A cheap steak can beat an expensive ribeye at your own table, as long as you cook it the way butchers do. After 41 years behind a meat counter, Hank shares the 10 cheap steak mistakes he watched folks make, and the old butcher trick that makes a budget cut eat like a steakhouse steak. You'll learn which cheap cuts butchers take home for themselves (chuck eye, flat iron and top sirloin), why you should salt your steak the night before, the reverse sear method for a juicy pink middle with no gray band, how to get a dark crust in a cast iron skillet, and the 3-second cut that makes any cheap steak tender. In this video: - The cheap steak cuts butchers buy for their own table - Why one thick steak beats two thin ones - Dry brining: when to salt a steak, and the worst time to do it - Removing silver skin the butcher's way - Why you shouldn't let a steak come to room temperature - Reverse searing a steak in the oven or on the grill - How hot your cast iron pan really needs to be - Why flipping often gives you a better crust - Butter basting with garlic and thyme - The 3-second notch that tells you how to slice against the grain 👉 Subscribe for more old butcher tricks and kitchen wisdom: https://www.youtube.com/@HankElleryKitchen?sub_confirmation=1 💬 What cheap cut did your family grow up eating? Tell Hank in the comments. Next video: 9 ground beef mistakes almost everybody makes. Hank's Kitchen shares traditional kitchen wisdom from an old butcher's counter. Hank is an AI-generated character. Always follow food safety guidance: cook whole beef steaks to 145°F (63°C) with a 3-minute rest, especially for anyone who is pregnant, young, elderly or unwell. #cheapsteak #butchertips #steak