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

Comments · 8.8K

• MI

  @michaelthompson1439 · 9 years ago · pinned

  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

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• FO

  @folkenzaround · 7 years ago

  He looks like the one villain from toy story

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• BE

  @bethanybockelman2947 · 6 years ago

  Poor man's steak: Beef flavored ramen packet

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• DE

  @deancody3630 · 7 years ago

  Hi there Jack. Chef Dean here, the reason that this works, is that the salt breaks down the connective tissue in the meat. Just a thought for you, next time, salt both sides of the meat and go for between 2 and 3 hours per inch of meat. Basically what you are doing is dry aging the meat. Coat both sides in a good thick layer, stick it in the fridge, pull it our and let it come to room temp before you rinse it. Pat the meat dry and then let it rest about 15 minutes while you spice it up. Then BBQ the steak, you won't believe your mouth. Give it a shot with the same cut of meat and you won't believe the difference.

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• GA

  @GaeFootballClub · 5 years ago

  early cro magnon discovering how to preserve meat

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• GR

  @gregkosinski2303 · 6 years ago

  your wife has been lying to you.  That's no inch and a half.

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• CH

  @Chthonian121 · 10 years ago

  My girlfriend broke up with me, I'm here watching random videos on youtube to cope with it. So far, I started with watchin people high on bathsalts act like zombies, then i ended up on watching people take care of wasp hives in houses, now im here

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• MA

  @MAnn-tg1fx · 6 years ago (edited)

  SCIENCE EXPLAINED... In table salt (NaCl), the SODIUM (Na), is what muscle cells use to relax! So when an animal dies and no more sodium is available to make the Myosin release from the Actin (the microscopic anatomy of a muscle cell) the muscle freezes in a tensed position. This is how Rigor Mortis occurs. By covering the beef (Muscles cells) with Salt (NaCl) you are allowing the cells to relax post-mortem thus tenderizing the meat! Soy sauce should also do the trick!

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• BL

  @BlackoutsBox · 4 years ago

  Great method this works on the crappiest steaks... amazing that just letting salt sit on a steak for 30 mins to an hour completely changes the texture.. just be sure to wash it off & pat dry so you don't get a salt bomb steak. I find you don't need to season with salt after this.. just some pepper, butter, garlic and herbs.

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• AK

  @akajiblubb2401 · 10 years ago

  if that beautiful piece of beef is low quality for you, then you dont want to know what kind of steak im eating :(

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• TH

  @TheLoobis · 9 years ago

  <a href="https://www.youtube.com/watch?v=0RWJEOScToE&amp;t=15">0:15</a> Okay, that was a pretty good intro. I&apos;ll give this guy a chance.

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• TS

  @tsenaku · 11 years ago

  why this works: A polypeptide is a complex chain of amino acids and a protein is a complex superstructure of polypeptides. The structure of proteins is dependant on two things, 1- hydrogen bonding with water molecules, 2- electrically charged interactions with other ions called polar interactions. Salt is made of charged ions (Na+ and Cl-) so they only form polar interactions while removing water. this greatly disrupts the protein structure. Most animal proteins are at their most stable state at room temperature when they&apos;re left alone so when you add salt the proteins will change shape and structure because there&apos;s less water and more ions and the meat will soften.

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