One Pan Steakhouse Steak+Taters
Bring the Steakhouse to your home for under $15
Let’s face it, a good steak is now a luxury, and it’s not going to change any time soon. Beef prices have soared 30% over the past year ALONE. I’m sure you’ve noticed as you’ve made your weekly grocery trips. Ground beef, steak, and other beef products have probably been on your list less and less lately.
Personally, I am a red meat fanatic. I love beef, I love steak, and I love all things red meat. But I will not spend $30 for a 12-oz poorly marbled ribeye. Luckily for me, I know some of the tricks, and it’s time you learned them too.
For example, you can still find affordable steak. I recommend finding a chuck roast and breaking it down (see my video for reference). If you don’t see yourself breaking down a full cut of meat, that’s OK. At least you’re honest. You can still find chuck steak pre-cut in your grocery store. The chuck is located right next to the rib, so the chuck eye shares a lot of similarities to a rib eye. They are slightly chewier and may have a little more fat, but they call it the poor man's ribeye for a reason.
Top round is another option. Although the meat is slightly tougher, if you slice it thin or cube it, it is still a very tasty cut of meat. Sirloin used to be the go-to cheap meat, but with the spike in beef prices, it has started to become more expensive than I would like.
The biggest tip I can give you is definitely to buy in bulk, get a full cut of meat, and break it down from there. But the other big tip is keep your eyes open for sales and take advantage. Even if steak isn’t on your grocery list for the week, but you walk by a steak for under $10/lb, buy it and freeze it. With times as tough as they are and no reprieve on the horizon, you have to think ahead, and this is a great place to start.
Estimated Time: 45-60 min
Serves: 4-6
Tools:
Sheetpan
Parchment paper
Ingredients:
Steak & Potatoes:
1-2 lbs top sirloin, chuck eye, stew meat, top round, or whatever the cheapest cut you can find!!! (This recipe will make most cuts taste good. Trust the process and buy the cheap cut.)
2 large russet potatoes, cubed
2 tbsp oil
Salt and black pepper
3 tbsp softened butter
2 tbsp fresh chopped parsley
1 clove garlic (grated)
2 tsp red wine vinegar or lemon juice
Dash red pepper flakes
From here, you’ll get the full directions, complete with helpful tricks and techniques to make you dangerous in the kitchen. Subscribe and let’s get to work.
