Making the most out of Cheap Steaks
Posted on September 8, 2009
Filed Under Gadgets | 11 Comments
There are numerous benedictions of technology to the human kind. It has given us immense comfort and convenience that has made our lives easy and more efficient. The advancement in the scientific and technological arena has given many innovative gadgets and devices to the mankind, which is highly instrumental in increasing our abilities and making our lives more comfortable. The laptops are definitely one of the most innovative gifts of technology. They have easily replaced the heavy and bulky personal computers as they have slim and lightweight body. These advanced gadgets have immense capabilities and great efficiency. These gadgets are highly instrumental in accelerating the growth of various businesses. These high end devices are required by everybody. Whether the person is an architect, a medical practitioner, editor, financial consultant or a software engineer – everybody needs to have an advanced laptop with which one can easily complete the various tasks related to ones work. These incredible devices make work easier and faster, now the professionals can work beyond the office hours with great ease. One can easily find cheap laptops on various online portals. You can check your emails while you are traveling from your home to office in the morning, or you can analyze the day’s performance of your subordinates by looking at the reports as you are moving back from your office to home. You can utilize the idle time with the help of these laptops.
The cheap laptops have highly advanced features that simply mesmerize you. You get amazing capabilities with these advanced gadgets. These devices have sophisticated technology and advanced mechanism that make them extremely efficient and agile. Generally laptops weigh between 2 pounds to 18 pounds and they feature different specifications and facilities. They can be operated via power supply. They have integrated rechargeable battery which can easily be charged with the AC/DC adaptor. They also have an additional cell which runs the important processes like clock etc if the power failure occurs. These devices are highly capable and they have high quality electronic components that give them enhanced performance. The display in these gadgets is absolutely amazing as they feature advanced flat LCD screen that have great resolution and fine colours. The advanced machines feature different memory modules like ROM and RAM etc. They also support cache memory. The processors in these devices are highly efficient. Ace brands like Intel and AMD etc manufacture high end processors for the movable computers. The laptops have advanced Active matrix displays and they also have various advanced features like USB ports, DVD drives, CD Writer, LAN Ethernet cards. They offer you complete functionality which a PC gives to you.
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The laptops have great upgradeability, which means that users can easily update the latest components, however the compatibility should be checked. They have MiniPCI slot for the WLAN or Bluetooth card. They also feature the USB port for attaching external devices like pan drive etc. Lenovo laptops have gained immense popularity in the markets these days. The brand has attained the status of highly advanced and sophisticated machines that give enhanced performance to the users. These gadgets have innovative track point devices. They also feature highly efficient Active Protection system with which the hard disk drive is shut down in case of the machine failure to prevent any damages. These machines also have an extremely robust biometric system that can read human finger prints.
Watch the video related to Cheap Gadgets
How to make a cheap steak as good as it can get with the use of a few gadgets.
Help answer the question about Cheap Gadgets
Anyone have any cheap (under $30) gift ideas for someone who likes gadgets?He is into photography if that gives anyone any ideas. (I know that's not enough for a camera, but maybe something related.) Otherwise any kind of gadget, electronics or software, but it has to be something I can buy in a store (a common store like Best Buy, Target, department stores, etc.)
What would you like?
About Author
Alden Jerry is an expert writer. Visit to know more about latest cheap laptops at cheap electronics of a price comparison shop
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Great Cheap Steaks
Boneless shell sirloin steak (aka top butt) and flap meat steak (aka sirloin tips).
Pan-Seared Inexpensive Steak
A pan sauce can be made while the steaks rest after cooking (see related recipes); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the steaks. To serve two instead of four, use a 10-inch skillet to cook a 1-pound steak and halve the sauce ingredients. Bear in mind that even those tasters who usually prefer rare beef preferred these steaks cooked medium-rare or medium because the texture is firmer and not quite so chewy. Serves 4
2 tablespoons vegetable oil
2 boneless shell sirloin steaks (top butt) or whole flap meat steaks, each about 1 pound and 1 1/4 inches thick
Table salt and ground black pepper
1. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steaks with salt and pepper. Place steaks in skillet; cook, without moving steaks, until well browned, about 2 minutes. Using tongs, flip steaks; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125 degrees on instant-read thermometer for medium-rare (about 5 minutes) or 130 degrees for medium (about 6 minutes).
2. Transfer steaks to large plate and tent loosely with foil; let rest until internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes. Meanwhile, prepare pan sauce, if making.
3. Using sharp knife, slice steak about 1/4 inch thick against grain on bias, arrange on platter or on individual plates, and spoon sauce (if using) over steak; serve immediately.
Mustard-Cream Pan Sauce
This sauce goes very well with steak.
Makes 3/4 cup
1 medium shallot , minced (about 3 tablespoons)
2 tablespoons dry white wine
1/2 cup low-sodium chicken broth
6 tablespoons heavy cream
3 tablespoons whole-grain Dijon mustard
Table salt and ground black pepper
After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 1/4 cup, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper. Spoon sauce over sliced steak.
Tomato-Caper Pan Sauce
This recipe goes very well with steak. If ripe fresh tomatoes are not available, substitute 2 to 3 canned whole tomatoes. Makes 3/4 cup 1 medium shallot , minced (about 3 tablespoons)
1 teaspoon all-purpose flour
2 tablespoons dry white wine
1 cup low-sodium chicken broth
2 tablespoons capers , drained
1 medium tomato (ripe), seeded and cut into 1/4-inch dice (about 1/4 cup)
1/4 cup minced fresh parsley leaves
Table salt and ground black pepper
After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Sprinkle flour over shallot; cook, stirring constantly, until combined, about 1 minute. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 2/3 cup, about 4 minutes. Reduce heat to medium; add capers, tomatoes, and any meat juices, and cook until flavors are blended, about 1 minute. Stir in parsley and season to taste with salt and pepper; spoon sauce over sliced steak.
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Grilled London Broil
London Broil For a Charcoal Grill
Tasters preferred bottom round for this recipe. While top round can be substituted, it is harder to get an even sear on its less uniform surface. We do not recommend cooking London broil beyond medium-rare. For the best texture, use a carving or slicing knife and cut the steak into very thin slices. (If you're stuck with a dull chef's knife, first cut the steak in half lengthwise, as shorter slices are easier to cut.) If desired, serve with Chimichurri Sauce.
Serves 4 – 6
2 teaspoons kosher salt
1 bottom round steak , 2 to 2 1/2 pounds and 1 1/2 inches thick
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1. Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be salted and refrigerated for up to 24 hours).
2. Fill large pot or bucket with 1 gallon warm water (about 100 degrees). Place wrapped steak into zipper-lock plastic bag, squeeze out excess air, and seal bag tightly. Place steak in water, covering with plate or bowl to keep bag submerged. Set aside for 1 hour.
3. About 20 minutes before grilling, light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are covered in thin, gray ash, about 20 minutes. Empty coals into grill and build modified two-level fire by arranging coals to cover one-half of grill with other half empty. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.
4. Remove steak from water and unwrap; brush both sides with oil (salt will have dissolved) and sprinkle evenly with pepper. Grill steak directly over coals, flipping steak with tongs once every minute, until dark brown crust forms on both sides, about 8 minutes. Move steak to cooler side of grill; cover grill and continue cooking until instant-read thermometer inserted into center of steak registers 120 degrees for rare to medium-rare, about 5 minutes, flipping steak halfway through cooking time.
5. Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Holding thin slicing knife at 45-degree angle to meat (see photo below), slice very thinly and serve.
London Broil For a Gas Grill
Tasters preferred bottom round for this recipe. While top round can be substituted, it is harder to get an even sear on its less uniform surface. We do not recommend cooking London broil beyond medium-rare. For the best texture, use a carving or slicing knife and cut the steak into very thin slices. (If you're stuck with a dull chef's knife, first cut the steak in half lengthwise, as shorter slices are easier to cut.) If desired, serve with Chimichurri Sauce.
Serves 4 – 6
2 teaspoons kosher salt
1 bottom round steak , 2 to 2 1/2 pounds and 1 1/2 inches thick
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1. Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be salted and refrigerated for up to 24 hours).
2. About 20 minutes before grilling, ignite grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes. Scrape cooking grate clean with grill brush.
3. Unwrap steak; insert 3 metal skewers lengthwise through center of steak, spacing skewers about 1 inch apart. Brush both sides of steak with oil and sprinkle evenly with pepper. Place steak on hottest part of grill. Grill, flipping steak every 4 minutes, until instant-read thermometer inserted into center of meat registers 120 degrees for rare to medium-rare, 16 to 20 minutes.
4. Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Remove skewers. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.
STEP BY STEP: Coaxing the Best Out of London Broil
A tough, livery, unevenly browned slab of meat that buckles up when grilled? Not a very appealing combination. Turns out a tough, cheap steak just needs a bit of old-fashioned pampering to smooth out its rough edges.
SALT RUBDOWN: Salt draws juices to the surface, where they eventually dissolve the salt; the juices are then reabsorbed in the form of a flavorful, concentrated "brine," bringing out beefy flavors and masking livery ones.
WARM BATH: Submerging the (wrapped) beef in warm water for the last hour of salting cuts the cooking time by almost 10 minutes–providing less opportunity for fatty acids to break down into off-tasting compounds.
MUSCLE RELAXATION: Flipping the meat once per minute keeps the long muscle fibers from contracting and buckling up, making it easier to achieve a good sear.
SLEEK CUT: Holding the knife perpendicular to the cutting board and slicing the meat diagonally (at a 45-degree angle) into ultra-thin slices shortens the long, tough muscle fibers, dramatically diminishing chewiness.
Argentinian-Style Fresh Parsley and Garlic Sauce—Chimichurri
Like a loose, fresh salsa in consistency, this mixture is a common accompaniment to sautéed, roasted, and grilled meat in South America. For best results use flat-leaf parsley. Makes 1 generous cup
1 cup packed fresh parsley leaves from one large bunch, washed and dried
5 medium cloves garlic , peeled
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons water
1/4 cup red onion , finely minced
1 teaspoon table salt
1/4 teaspoon red pepper flakes
Process parsley and garlic in workbowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl. Whisk in remaining ingredients until thoroughly blended. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)
No question best way, and way i do all the time to cheep steaks:
marinade 8+ hrs, overnight if possible
consider tenderizing, or a marinade injector.
My choice of Marinade:
1/3 cup oil (olive works great)
1/3 cup Soy Sauce
1/4 cup Lemon Juice
3+ cloves garlic (i usually go overboard)
1/4 cup minced onion
4 tablespoons parsley
pepper to taste
tenderize your steaks, using one of those needle/slicing tenderizers, link following
blend all the above in the blender, till it turns into a paste
put in a ziplock bag with the steaks, and squeeze out all the air possible.
marinade in your fridge 8+ hrs (overnight is best)
scrap off the extra marinade from the steaks before cooking, and reserve.
grill fast and hot, to rare to medium-rare (any more tends to be tough-dry)
this marinade is nice because it gives an amazing flavor along with more moisture. Its so good we usually put the used marinade in the microwave and cook it to kill of anything from the steaks, and use it as a steak sauce.
IM BETTER THAN YOU
yo, thnaks dude, it is useful.
Here are a few recpies of mine when on a budget. Hope these help!
Meatballs over Buttered Noodles
INGREDIENTS
1 (10.75 ounce) cans condensed cream of celery soup
1 (10.5 ounce) cans condensed French onion soup
1 (16 ounce) container sour cream
3 pounds frozen Italian-style meatballs
1 (16 ounce) packages uncooked egg noodles
1/3 cup butter
DIRECTIONS
In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.
Mex Casserole
INGREDIENTS
1 pound ground beef
1 (15 ounce) can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
3 1/2 cups cooked egg noodles
1 (15.25 ounce) can kidney beans, drained and rinsed
1/4 cup taco sauce
1 (1.25 ounce) package taco seasoning mix
1/2 cup tomato sauce
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a skillet over medium heat, cook the ground beef until evenly brown; drain.
In a 9×13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
Bake in the preheated oven for 1/2 hour, or until cooked through.
Ham, Potato and Broccoli Casserole
INGREDIENTS
1 (16 ounce) package frozen French fries
1 (16 ounce) package frozen chopped broccoli
1 1/2 cups cooked, cubed ham
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1/4 cup mayonnaise
1 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Spray a 9×13 inch baking dish with cooking spray. Cover bottom of dish with layer of French fries. Add a layer of broccoli, then sprinkle ham evenly over broccoli. In a small bowl mix together soup, milk and mayonnaise. Pour mixture evenly over ingredients in baking dish and sprinkle with cheese.
Bake uncovered in preheated oven for 40 minutes.
Chuck steaks are tasty and flavourful, but tough.
Sirloin is tender but tasteless.
Filet mignon, porterhouse, NY strip steaks and rib-eyes are tender and tasty but frigging hellatiously expensive. In addition, filet mignon often has so little fat that people have to wrap it in bacon to cook it properly.
Delmonico steaks are the next best thing… And so are chuck-eyes. Moderately expensive, and very tasty and tender. The best of both worlds. You can always invest in a slab of tenderloin and have it sliced to order too.
Stay away from flank steak, london broil (unless you marinate the heck out of it and know to cut it cross-grain), shoulder steak, skirt steak (fajita meat), bottom round, top round, cubed steak, minute steak, and anything resembling stew beef.
Chuck eye steak taste like rib eye and is cheap. Try marinating the steak in Dale's marinade for 30 min and then grill. If you can't find chuck eye, just get regular chuck steak, it will taste GREAT in Dale's seasoning. Trust me
You could make a stew (got any veggies?)
Strogonoff
Stir fry
Well in my opinion the only way to properly cook a steak is on a charcoal grill, so I hope you're somewhere that it's not too cold outside.
Start with a good cut of steak like a porterhouse/t-bone or NY Strip.
About an hour before you want to put them on the grill, take them out of the fridge and let warm up toward room temperature. Sprinkle with a mix of garlic powder, onion powder, salt and pepper and let sit for an hour or so while the meat and the spices do their thing.
Once you get your grill going nicely and there isn't much FLAME on the coals, just glowing coals, spray the grill with non-stick spray and apply a steak. If you never learned the touch test for doneness, I'll share that with you too.
If you touch your index finger to your thumb and press the fat pad under your thumb with your other hand, a rare steak will feel about like that. Middle finger to thumb will be med-rare to medium, ring finger to thumb will be more like med-well and pinky to thumb more like well done.
If your man likes steak sauce, have some available, but most of the time you don't need it. A boiled red potatoes with butter, parsley and parmesan cheese and a vegetable of your choice would round out your dinner nicely. Don't forget something decadent for dessert!
NY Strip is not a cheap cut. If it's tough then it's probably not NY strip. It's a slightly different butchered cut of the Porterhouse or T-Bone.
Perhaps you have a Chuck Steak or Sirloin? Without knowing exactly what you have, A slow braise or stew is the best preparation for a tough cut of beef.