I love a really good fillet mignon from time to time, but my purse never does! Here is a super easy way to make even the cheapest cuts of steak into a velvety delight, using just salt and sugar. Salt draws out the liquids in the meat, then as it sits, it goes back in. Sugar is a natural tenderizer and also helps to offset the salt.
I don't really measure it, I just sprinkle a half and half mixture of salt and sugar to coat the meat. The thicker the cut, the more to pour on. Flip over and coat the other side with salt and sugar. Let it sit out at room temperature for an hour. Rinse off the salt and sugar really well. Pat dry. Season with pepper (if you like) and cook it in a hot oiled pan on both sides. Believe me, this works for even the chewiest cuts. Sometimes my husband will challenge me by buying a horrible steak, I always win!
PS: Please don't overcook your meats. It's not right! ;)
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Have you tried bleeding steak? This means soaking the meat until the water is clear. This much like hunters preparing deer meat for the table. It is the old blood that toughens the meat. Get rid of it and it will help.
Thankyou for tip my husband will only eat a fillet steak i buy frying steak for stews etc but will try the salt- suger tip
Hi, Tim! I haven't but I will try it tonight. Thank you! :)
Hello, you didn't mention what cut of meat you are using in this picture?
Thank you, attosa, for taking the time to add photos of each stage of your helpful hint. It's much appreciated.
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