How To Cook A Cheap Steak Vs. An Expensive Steak


Here is what you’ll need!

Servings: 2-4

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

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 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!

Servings: 2-4

1 1.5- to 2-inch-thick rib eye steak
3 tablespoons vegetable oil

Optional: Pepper

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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Lazy Breeze_Full
Licensed via Warner Chappell Production Music Inc.
Licensed via Warner Chappell Production Music Inc.
Baden Mcm_Main
Licensed via Warner Chappell Production Music Inc.

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  1. Thanks for the tip!! I just recently decided to cook steak more often. My boyfriend is a vegetarian and has been his whole life, he typically cooks but knows nothing on how/ when meat is ready. So I took initiative and so far loving it! We also watched your cast iron seasoning video for our cast irons. Thanks a bunch!

  2. From a person who lives in a country that only uses olive oil for cooking: You may be a chef, but you're using WAY too much for what is necessary.

  3. Fyi: the most expensive steaks you can buy are kobe and wagyu. They're well-marbled Japanese steaks and are very soft and tender

  4. Translate

    שלום אני משועמם אז אני להעיר בסעיף ההערה של וידאו זה רק אומר לך שאני משתמש מתרגם עבור זה אז אם אתה אם מצאת את ההודעה הזאת יש להעתיק ולהדביק את זה למתרגם אז אתה צריך לשחק במשחקי וידאו אני מפרסם בעברית למשחקי וידאו!


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