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    How To Cook A Cheap Steak Vs. An Expensive Steak

    It's all about how you treat it.

    Let's talk STEAK.

    Steak can be a bit daunting to tackle when it comes to cooking but whether it's a cheap cut or an expensive cut, it's all about how you treat it.

    Here's what you need to know about all the different types of steak, both cheap and expensive, and how to make each one ~delicious~.

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    THE CHEAP STEAK: Pan-Seared Flap Steak

    Here's what you'll need:

    * 1 pound flap meat

    * ½ cup low-sodium soy sauce

    * 2 tablespoons ground black pepper

    * 4 large cloves garlic

    * 3 tablespoons vegetable oil

    * Gallon-sized plastic zipper bag

    * Cast-iron skillet

    Here's what you'll do:

    1. Place flap meat, soy sauce, and pepper in the gallon-sized plastic bag.

    2. Place garlic cloves on a flat surface and crush with hand using palm — just enough to crack the clove open a bit.

    3. Add garlic to bag and seal, making sure to remove as much air from the bag as possible.

    4. Massage the contents of the bag to ensure the soy sauce mixture is completely coating the meat.

    5. Leave bag in the refrigerator to marinate for 1–12 hours.

    6. Place cast-iron skillet in cool oven and preheat to 475°F/240°C.

    7. Remove steak from marinade and thoroughly pat dry.

    8. Once oven is preheated, transfer skillet to stovetop and place on high heat.

    9. Add oil to skillet.

    10. Once oil starts to shimmer, but before it starts to smoke, carefully place steak in pan.

    11. Flip steak every 30 seconds to a minute, moving the steak to the hottest parts of the pan each time.

    12. Once internal temperature reaches a few degrees below 135°F/57°C remove steak from pan and place on a cutting board to rest.

    13. Let rest for 8–10 minutes.

    14. Slice steak against the grain and serve!

    THE EXPENSIVE STEAK: Reverse-Seared Rib Eye

    Here's what you'll need:

    * a 1.5- to 2-inch-thick rib eye steak

    * Salt

    * 3 tablespoons vegetable oil

    * Pepper (optional)

    Here's what you'll do:

    1. Liberally season steak on all sides with salt and (optional) pepper. Place steak in fridge for 1 to 24 hours. If leaving for more than an hour, cover with plastic wrap.

    2. Preheat oven to 275°F/140°C.

    3. Transfer steak to a wire rack on top of a baking sheet.

    4. Bake for about 20–30 minutes, until the internal temperature reaches about 95°F for medium-rare.

    5. Preheat cast-iron skillet on high heat for 10–15 minutes.

    6. Add oil to skillet.

    7. Once oil starts to shimmer but before it starts to smoke, carefully place steak in pan.

    8. Cook for about 1–2 minutes per side, or until the internal temperature is a few degrees below 135°F/57°C and a dark crust has formed.

    9. Rest the steak on a cutting board or wire rack for about couple minutes.

    10. Slice steak and serve!

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