Tips & Tricks #1 - Poor Man's Filet Mignon

  • Published on Mar 19, 2010
  • Jack Scalfani shows you how to make a cheap steak taste delicious. Be sure to subscribe to this channel and Jack's new channel "Jack on the Go"
    steps for tenderizing:
    -- coat entire top of steak with coarse salt.
    -- leave sitting out on counter for 1 hour per inch of meat
    -- completely wash off salt. Pat dry the meat with a paper towel
    -- cook and season as you normally would. Don't add any type of salt while cooking. Not garlic salt, onion salt or regular salt. Enjoy!
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Comments • 8 263

  • michael thompson
    michael thompson 2 years ago +875

    hey buddy I watched this video and thought you were crazy but I'm a believer now I'm so glad I found your video ... thanks for the tip works great and I mean great

    • Geoff Benoy
      Geoff Benoy 24 days ago

      Use musterd to tenderize any meat, it gives a good flavor too

    • Geoff Benoy
      Geoff Benoy 24 days ago

      I use musterd on both sides, tenderizes any meat...

    • Jeanne Marie
      Jeanne Marie 28 days ago

      @Fur World I might be high..if you were to ask me that is...🌸🐊

    • Dianna Williams
      Dianna Williams 2 months ago +1

      @David Mee, well that was your first BIG don't use table salt, dude.

  • Souad Ohanness
    Souad Ohanness 4 hours ago

    Salt is high in potassium and mixed with bicarbonate of soda to keep it from clumping, that is the reason behind the tenderness, you are not just putting salt on your Meat.

  • Susan Auger
    Susan Auger 13 hours ago

    Baking soda may work better. Its salty

  • Nick Davis
    Nick Davis Day ago

    this made cheap steaks taste like they were tender prime cuts, amazing technique!

  • Stephen Scott
    Stephen Scott 3 days ago

    Never put salt on your meat. Trust me.

  • IslamIsRightAboutWomen

    That was medium. Not rare

  • hollow vlad
    hollow vlad 4 days ago +1

    I wouldnt grill cheap meat I would sear it in a cast iron pan with oil then turn it on low and baste it in butter not margarine.

  • Patrick Riley
    Patrick Riley 4 days ago

    Jack, Would I want to use this procedure BEFORE marinading or after? Thanks, Pat Riley

    • Mo Joe
      Mo Joe 2 days ago

      Definitely before because the marinade will dissolve the sea salt and it will soak into the meat and you won't be able to rinse it out.

  • kiloscott
    kiloscott 6 days ago +2

    1:56 Jack, as you well know, my meat is pretty thick.

  • M C
    M C 6 days ago

    why not put salt on bottom and then top?

  • Joe G
    Joe G 6 days ago +2

    "I'm gonna get a little A1..."
    Go to hell dude.

    • Ben Diggin
      Ben Diggin 4 days ago

      Check the sodium content in that A1...

  • Heather Watson
    Heather Watson 7 days ago

    I'm so sick of tough steak, thanks for this mate. Greetings from Australia.

  • Victor Nyden
    Victor Nyden 7 days ago

    A good steak isn't defined by how it falls apart, it's defined by its fattiness, right?

    • thechum
      thechum 4 days ago

      Theres are ways you can male ANY cut of steak just fall apart completly from being so tender, but go too far with a steak itll be more like a roast

  • Titus Ponrathnam
    Titus Ponrathnam 8 days ago +3

    you're reducing the nutrition of the beef actually.

  • Crni Covek
    Crni Covek 9 days ago

    U really should watch a painting channel brah

  • Frankie Flores
    Frankie Flores 9 days ago

    1" = 100lbs of salt

  • spinthefastest
    spinthefastest 10 days ago

    Pro tip - just make stew

  • Bob Davis
    Bob Davis 10 days ago

    Maybe you should have washed your hands before grabbing the kosher salt container...jus sayin.

  • Jacob Bruns
    Jacob Bruns 11 days ago +2

    That's one powerful lip smack at the end.

  • Dane Fultz
    Dane Fultz 11 days ago

    I see you with the MT. ZION BARBERSHOP hoodie!! Represent man. Orange County

  • smurfiennes blue
    smurfiennes blue 11 days ago

    Papaya leaves or fresh pineapple will help as well

  • Vogel Stern
    Vogel Stern 11 days ago +2

    Dude, your going to drive up the price of garbage beef.

  • bella R
    bella R 13 days ago

    Steak tastes awesome but for some strange reason I develop high blood pressure that's weird

  • Majacks Lelo
    Majacks Lelo 14 days ago

    🤣😂 I like the intro😌. I sub😁

  • Adam MidCal
    Adam MidCal 15 days ago +1

    Blend up a whole pineapple. Marinate the steak in it for 30 minutes. Rinse and grill. Same results in a fraction of time

    • Phred
      Phred 14 days ago +1

      Adam MidCal already said that .. about a week ago... works better actually

  • Robert Linthicum
    Robert Linthicum 15 days ago

    I don't mind chewing meat. It is a privilege to eat that high on the food chain. Take smaller bites.

  • Defiant-Knives LLC
    Defiant-Knives LLC 16 days ago

    Over an hour at room temp?

  • Crazy Horse
    Crazy Horse 16 days ago +1

    Rinsed steak? I am out.

  • Fox Crane
    Fox Crane 16 days ago +5

    Back in the 1950s, the rage was Adolph's Meat Tenderizer, which main ingredient is salt with a pineapple enzyme called bromelian that breaks down protein.

  • bobybobybobo
    bobybobybobo 17 days ago +2

    does anyone else feel tricked after watching this?

  • robert thwaites
    robert thwaites 17 days ago

    I have tried the salt method and meat was salty. But I will diffently tried it again.

  • Mark Unger
    Mark Unger 17 days ago +1

    I tried this with a thinner steak, between 3/4 and and inch. It was awful. It was so salty I couldn't even eat it - and I like salt.

  • josh maier
    josh maier 18 days ago

    It’s a whole shoulder, shoulder heart and shoulder blade. Idk why all these tiny shops make up names. All it does is confuse the hell out of the customer. It’s not really garbage steak. You can get a shoulder roast shoulder steak, top blade steak, flat iron steak and shoulder tender medallions out of that piece depending on how I cut it.

  • Ignacio Stapleton
    Ignacio Stapleton 18 days ago

    Very bias if you asked me

  • Hulagan 808
    Hulagan 808 19 days ago

    That’s too much sodium.

  • Ticky Tocky
    Ticky Tocky 19 days ago

    I will try this on a filet

  • Tom Bal
    Tom Bal 19 days ago

    Ahahhhah filet mignon is cheap? Since when?

  • Gee Lau
    Gee Lau 19 days ago

    U should concentrate on low calorie ... and less America chow

  • DontDrinkTheKool-Aid
    DontDrinkTheKool-Aid 20 days ago

    Salt is an ancient preserver....

  • Etty Levi
    Etty Levi 20 days ago

    you koshered the meat this is why is better and softer...

  • Kammakay
    Kammakay 20 days ago +2

    When I first started cooking I tried to make a roast out of one of these.. cooked it for an hour in the instant pot and It was like trying to eat a tire.. I’ll never forget it. 🤣

  • Lost Memories
    Lost Memories 20 days ago

    Marinade a steak with onions for 24 hours. Way better effect. You won't end up with a ton of salt and the steak cuts like butter.

  • Albert Arguelles
    Albert Arguelles 21 day ago

    Hey Great Idea but doesn't it add a lot of salt to the meat even after you wash it off?

    • Lonnie Adams
      Lonnie Adams 21 day ago

      Someone said it was too salty in the comments

  • Lynda Savage
    Lynda Savage 21 day ago

    I tried this......ugh

  • Michael Richter
    Michael Richter 21 day ago

    Can you use standard Ionized salt instead of Sea Salt?

    • josh maier
      josh maier 18 days ago

      You could use either but I’d suggest the sea salt or kosher salt because the salt crystals are much larger then the table salt

  • Media Penguin
    Media Penguin 21 day ago +7

    Is that what Americans call garbage beef? Wow

  • DEfan
    DEfan 22 days ago

    So, you only salted one side? Why not both? As far as A1 please try the thick and hearty from A1, really good.

  • Gim Ang
    Gim Ang 22 days ago

    Salty afterward

  • Phred
    Phred 22 days ago +2

    Try a pineapple, puree it skin and all , stick the meat in it for like 30 minutes and then rinse off , that's the best tenderizer you can find

  • JohnBoehners
    JohnBoehners 22 days ago +1

    It's just a typical "dry brining", that's all.

    • Anon Ymous
      Anon Ymous 20 days ago

      It's like a colorblind person finally seeing color for the first time. 😂

  • Escekar
    Escekar 23 days ago +1

    Tried it. This made the meat too salty. Not so good. You should try tenderising using green pawpaw. Blend up the pawpaw, coat the cheap meat in the pawpaw for up to 3 hours. Wash it off and you have a very yummy meal...

    • Lonnie Adams
      Lonnie Adams 21 day ago +1

      I only add salt to eggs, grits, watermelon, & apples. You answered my question for me...
      Too much salt leeches into the meat. Thanks.

  • dluen Mogstar
    dluen Mogstar 23 days ago

    You can do the same thing with a blended pineapple. If you are in an area where pineapple is cheaper than salt.

  • Jacob Fremont
    Jacob Fremont 24 days ago +2

    If you are eating a steak with A1? You obviously have no taste buds for steak. IM done here!

  • Samuel Ammirato
    Samuel Ammirato 24 days ago

    Pick up the pace jack

  • System32
    System32 24 days ago

    I season my meat with lots salt and leave it for about 45 mins with the salt on so i been really doing this anyway, I found that it does make it more tender so this is true, However pineapple is amazing at tenderizing meat give that a go plenty of tutorials about it

  • Reinaldo Pereda
    Reinaldo Pereda 24 days ago

    great tip for those who consume meats thanks

  • Brian Paul
    Brian Paul 25 days ago +6

    I like you, Jack, and I appreciate your method and delivery here. With that being said, I lost all confidence in that split-second utterance of "A1" at the end. Granted, it makes more sense to put sauce on a lower-quality cut like this, but still.... why cover up the amazing flavor of beef if you love it so much?
    I still enjoyed the video; it only takes a few seconds to explain that salt tenderizes meat, but I watched all 12+ minutes for some reason!
    Also, it wouldn't hurt to mention that other meat tenderizing methods exist in a video like this, such as plant-based powders or your basic meat tenderizer mallet.

    • Brian Paul
      Brian Paul 24 days ago +2

      @Lei Ying Lo I literally don't know what you're talking about. I was not commenting on or even thinking about his size. What part of my comment are you referring to? I think you misunderstood.

    • Lei Ying Lo
      Lei Ying Lo 24 days ago +1

      Uh, maybe u should separate the quality of his tips from the reasons for his girth

  • vito linguini
    vito linguini 25 days ago

    Put it in a bag so both sides get tenderized

  • Julius Butler
    Julius Butler 25 days ago

    Jack. that's a great trick and I'll try it this weekend. Very much appreciated and I will get your seasoning.

  • RH celtic
    RH celtic 25 days ago

    table salt (NaCl), the SODIUM (Na), is BAD IDEA!