Turn a $6 Steak Into a $100 Ribeye — My Grandma's Old SOUL FOOD Trick

📖 Get all 356 of Grandma's secrets here: https://earlenetatum.com There is a steak sitting in my icebox right now. It cost me six dollars, and it is lying in a glass dish under something black that cost me forty cents. Tonight it goes out to the fire in the yard, and when I set it on the table my son in law asks the same question he has asked for nine years: where does a woman find a hundred dollar steak on a Thursday. I have never told him. I am telling you. Tender is not something you buy. It is where that piece sat while the animal was alive. The expensive end never did a day of work, the cheap end carried the whole animal up a hill, and you are paying four times the money for the part that never carried anything. I have not bought a ribeye in forty years. In this one I show you which piece to find on the bottom shelf and what to call it at the counter, what goes over it the night before and why the lemon and the vinegar you have been handed ruin the outside of it, how to dry it so it takes a crust, how to build the fire on one side and read your heat with your own hand, and how to cut it so nobody at your table is chewing for a minute and a half. And there is one thing she did in the last two minutes before it came off her fire. I have never seen anybody else do it. I saved it for the end. A six dollar shoulder steak and forty cents of something already standing in your kitchen feeds the table like a steakhouse. Here is the whole supper, in order: 0:00 The six dollar steak and the question at my table 2:58 The meat case and where to bend your knees 5:18 Why one piece is tender and the other one fights you 7:21 What goes over that meat tonight 9:37 Why not vinegar, lemon or pineapple 11:55 The salt and the clock 14:16 The morning, and drying it like you mean it 16:21 What most people get wrong about a soak 17:56 The fire on one side and the hand test 19:54 How I ruined this for two years running 22:28 The one thing she did at the very end 25:22 Resting it and cutting across the grain 27:05 The whole thing in nine lines 28:38 What is coming next There is a new recipe here every single day. Next time I am taking you back to that same meat case. Oxtail went from the bottom shelf to the dear end of it, and there are seven cuts lying in that case that do what a tail does for a lot less money.