How To Braise Thin Cheap Steak

Get Ready to Transform Your Thin Cheap Steak

Are you looking for a way to turn that thin, cheap steak into a tender and flavorful meal? Look no further! Braising is a cooking method that can work wonders on thin, cheap cuts of steak, turning them into a delicious and satisfying dish. With a few simple steps, you can elevate your steak from tough and chewy to tender and juicy. Let’s dive into the process of braising thin, cheap steak and turn it into a mouthwatering meal.

Choosing the Right Cut of Steak

When it comes to braising thin, cheap steak, it’s important to choose the right cut. Look for cuts such as flank steak, skirt steak, or round steak. These cuts are typically less expensive and benefit greatly from the braising process. The key is to find a cut with some marbling and connective tissue, as this will help keep the steak moist and tender during cooking.

Preparing the Steak

Before you start braising, it’s important to properly prepare the steak. Begin by seasoning the steak with salt and pepper. You can also add additional spices and herbs to enhance the flavor, such as garlic powder, paprika, or thyme. Make sure to coat the steak evenly with the seasonings, as this will help to develop a delicious crust during the braising process.

Searing the Steak

One of the key steps in braising thin, cheap steak is to sear it before adding it to the braising liquid. Heat a skillet over medium-high heat and add a small amount of oil. Once the oil is hot, carefully place the steak in the skillet and let it sear for a few minutes on each side. This will help to develop a rich flavor and color on the outside of the steak.

Creating the Braising Liquid

The braising liquid is what will help to tenderize the steak and infuse it with flavor. You can use beef broth, red wine, or a combination of both as the base of your braising liquid. Add aromatics such as onions, garlic, and carrots to enhance the flavor of the liquid. You can also add herbs like rosemary and thyme for an extra layer of flavor.

Braising the Steak

Once the steak is seared and the braising liquid is prepared, it’s time to bring everything together. Place the seared steak in a braising dish or Dutch oven, and pour the braising liquid over the top. The liquid should come about halfway up the sides of the steak. Cover the dish with a lid or foil and transfer it to a preheated oven. Let the steak braise for a couple of hours at a low temperature, allowing the meat to become tender and infused with the flavors of the braising liquid.

Finishing Touches

Once the steak is done braising, it’s time to add the finishing touches. Carefully remove the steak from the braising liquid and let it rest for a few minutes. This will allow the juices to redistribute throughout the meat, ensuring a moist and flavorful result. You can also use the braising liquid to create a delicious sauce to serve alongside the steak.

Now that you’ve mastered the art of braising thin, cheap steak, you can enjoy a tender and flavorful meal without breaking the bank. Whether you’re cooking for yourself or entertaining guests, braised steak is sure to impress. So, next time you’re at the store, don’t overlook those thin, cheap cuts of steak – with the right technique, they can be transformed into a culinary delight.