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Printable recipe below! I'm showing you how to take a less expensive cut of beef and make it taste like a $100 steak. The trick is a coffee marinade to transform it into a perfect steak. Get ready to learn how to cook a steak that'll impress everyone!
Used in this video:
🔥Chefstemp FinalTouchX10: https://bit.ly/47U5XEt
💰use code: cowboykent20 for 20% off sitewide
Smokey woods: https://smokeywoodsbbq.com/
Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f
Use code: KENTROLLINS for 10% off
Kent's Low Sodium Original Seasoning: https://www.kentrollins.com/shop
DJI Mic 2 https://amzn.to/4ewAHAw
Cowboy Hat: Chazhatz.com
For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
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Printable Recipe: https://kentrollins.com/blogs/beef/budget-steak-coffee-marinade
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0:00
Hey,
0:00
>> [music]
0:00
>> do y'all enjoy some coffee with your
0:02
steak?
0:04
Well, probably not like this.
0:07
>> [music]
0:09
>> So, I'm going to show you how to take a
0:11
less expensive cut of beef and turn it
0:13
into a $100 steak with one little trick.
0:20
>> [music]
0:24
>> Hey, y'all come with me. We going to
0:26
pick out a steak.
0:28
Maybe we pick out a pie or some ice
0:30
cream too to go with it.
0:33
>> What you making today?
0:35
>> Oh, we going to take a lesser cut of
0:38
steak and make it as good as any other
0:40
steak.
0:41
>> Nice. Okay.
0:42
>> Fix it this
0:44
These are some New York strips. Now, you
0:46
don't see quite as much marbling in
0:48
there, but we can make these just as
0:52
tender as those if you'll just follow
0:54
these methods. But, don't you look at
0:55
this sirloin, too. Now, this is really
0:59
thicker than what you have over on this
1:01
side by just a little. Bigger cut, but
1:03
less marbling throughout everywhere.
1:06
So, these strips, sure, they're going to
1:08
be a little more tender than this
1:09
sirloin, but it's less money. So, let's
1:12
give this one a shot and see what we can
1:14
do for it.
1:19
Well, y'all seen me there at the store,
1:22
and I decided I would go with the
1:24
sirloin. Now, sure, when you look at
1:26
this sirloin, there's not as much
1:28
marbling in there. It costs less than
1:30
that ribeye, but I want to put this tip
1:32
and this trick to the most extreme thing
1:35
it can do and see if it can tenderize
1:37
this, make it as good as a $100 steak
1:40
because I think it can. Now, this
1:42
sirloin is coming from the hindquarter
1:44
of the beef, and it's having to work
1:47
more. That's what makes it a tougher cut
1:49
of meat as you see here. But, you can
1:50
see these lines through here. This is
1:52
not marbling here. This is little
1:55
streaks of what I call gristle. There is
1:57
a little bit of marbling in this,
2:00
so that will help.
2:02
But, when you get ready to marinate
2:04
these, and we're not talking about
2:05
something you've ever heard before in
2:07
your life, we're talking about
2:08
marinating these steaks in coffee. Yep,
2:11
you heard it, coffee.
2:14
Brewed me up some coffee, extra stout,
2:16
probably stouter than I would usually
2:18
drink it, and then I chill it. You want
2:20
to make sure that the coffee is good and
2:22
cold before you ever start this. Now,
2:24
what is the coffee going to do? There is
2:26
acid in coffee that's going to help
2:27
break down this meat to make it even
2:30
more tender. Now, your steak is not
2:32
going to taste like coffee. There is a
2:34
minimum amount of time that you can do
2:36
this in, and that is at 4 hours at the
2:38
least. I like to let it go eight, even
2:41
12. You can do this on bigger cuts of
2:43
meat overnight. So, use a dark roast
2:47
coffee. Coarse ground is probably the
2:49
best. Don't be putting you no French
2:51
caramel vanilla latte something in there
2:53
you picked up at Starbucks. Dark coffee
2:56
is the best thing to put on it, and make
2:58
sure it is chilled before you use it.
3:00
Oh, and Lou, does this meet your
3:01
approval? You think this is going to be
3:03
all right? Okay.
3:06
So, in one goes. I'm going to go ahead
3:08
and pour some in there, and then we'll
3:09
put the other in there with it.
3:19
Pour the rest of that coffee in there.
3:21
And this was about four cups of coffee
3:25
to get these really submerged well. Now,
3:27
when you stand it up here, I don't want
3:29
you to just seal it right off there.
3:31
We're going to take it this way, turn it
3:33
just a little to where we can sort of
3:35
get it flat, let some of that air out.
3:39
And then,
3:42
it's coffee time. Everybody needs to
3:44
rest. All right. Well, while they're
3:46
soaking, let me give you some
3:48
money-saving tips at the meat counter.
3:51
First up is chuck eye steak, [music] the
3:53
poor man's ribeye. Such a good cut of
3:55
meat it is, just needs a little help to
3:57
get tender. Top round,
4:00
it's lean, but don't count it out. If
4:02
you cook it right and slice it against
4:04
the grain, it has got a lot of flavor
4:06
and it will be tender. The Denver steak,
4:08
it's got a lot of marbling. And if you
4:11
cook it right, it is so tender and it
4:13
costs less than a New York strip.
4:15
[music] The skirt steak, it's all about
4:17
flavor. If you cook it right, this thing
4:20
nearly has as much flavor as a ribeye,
4:23
but it's got to be cooked hot and sliced
4:25
thin. The steak might be the star of the
4:27
show, but it has a co-star playing a big
4:29
important part and that is the grill in
4:31
which we're going to cook it on and that
4:32
is the Hasty Bake Legacy. Now, down
4:35
there in the bottom, I have a little bit
4:36
of hardwood lump charcoal that was left
4:38
over from the last cooking. I use the
4:40
good folks at Smokey Woods, that's what
4:42
I have and the wood that will match with
4:44
it. Now, if you're doing this from
4:45
scratch, you would probably put that in
4:47
a chimney, get it going white hot, then
4:50
dump it in the grill, then add wood that
4:52
you think you want the flavor of. To me,
4:54
and I've cooked thousands of them, I'm
4:56
going to use straight mesquite for
4:58
cooking a good steak. Now, I'll add the
5:01
wood in there, put the burner in there,
5:03
we'll get it all to going. We're going
5:04
to let them coals get good and white hot
5:07
before we go any further.
5:11
>> [music]
5:18
[music]
5:25
[music]
5:26
>> I can't wait to bite into the perfect
5:28
steak and to make sure that happens
5:30
every time,
5:32
I'd like to thank [music] ChefSteps for
5:33
sponsoring this video, cuz I'm using one
5:35
of my favorite products of theirs and
5:38
that is the Final Touch X10, [music]
5:40
best meat thermometer you've ever used.
5:42
And why is this the best on the market?
5:45
It's the world's [music] fastest and
5:46
super accurate meat thermometer. It has
5:49
a 270°
5:51
rotation and a big sharp display that I
5:54
can read easily. [music]
5:55
Summer grilling season is coming up and
5:57
you don't want to ruin that backyard
5:59
barbecue [music]
6:00
with a burnt or a tough piece of meat.
6:02
Be sure you check out all their products
6:04
including the [music] Pro Temp 2 plus
6:06
which is perfect for that smoked
6:07
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6:09
the fire or the cooking [music] time. It
6:11
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6:14
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6:16
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6:17
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6:22
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6:24
kick summer grilling season off [music]
6:26
right, you better get you a ChefSteps.
6:32
4 and 1/2 hours it has been time to get
6:35
out of the coffee shop. These fellas are
6:36
ready to go to work but they got to rest
6:38
one more time. Take them out of there,
6:40
pat them really dry with a paper towel.
6:43
Now, I want you to notice the color has
6:45
changed. It has. That coffee has
6:47
penetrated in there. It's going to make
6:49
things more tender but they even swelled
6:51
up a little. I think when they absorbed
6:53
that moisture, they started to grow just
6:55
a tad. So, I'm going to season with our
6:58
original low sodium. Same great taste
7:02
but less the salt. And we're going to
7:04
season from up high
7:06
and make sure that everybody gets
7:08
covered well. Turn them over, do the
7:10
other side. I like to do this
7:13
while the fire is getting ready. That
7:15
way they're probably going to get set 30
7:16
to 45 minutes. Now, if you don't have
7:19
some of our seasoning blend, get you
7:21
some salt, pepper, garlic, coarse ground
7:23
black pepper, salt, whatever you got
7:25
there but just put it on there ahead of
7:27
time so it can adhere to the meat but
7:30
also soak in for some of that good
7:31
flavor.
7:32
You can see we have the guard crew
7:34
laying around here to keep everybody
7:37
from getting the meat.
7:39
I don't think they can get on the table
7:40
so it'll just set right there till the
7:42
fire gets ready. [music]
7:52
>> [music]
7:53
>> Now, you seen me, I got all the fire
7:56
raked to this end. This is hot.
7:58
This is cooler. Now, preferably, if I'm
8:01
on old Bertha, I usually try to have
8:02
three zones where it's hot, not quite so
8:06
hot, and a little bit cooler because you
8:08
got to shuffle them steaks when you're
8:10
cooking 200 of them. So, let's get them
8:12
out here. You seen me season that grill
8:14
and clean it with one of them onions.
8:17
Now, I have been known to, in the past
8:19
too, while you're grilling, just leave
8:20
that onion on here if you're going to
8:22
shut that lid. I think it gives it some
8:24
aromatic flavor, I do. So, we're going
8:27
to go down here on the cool side,
8:28
remember.
8:30
So, here we go with contestant number
8:33
one.
8:35
Yes.
8:39
There is contestant number two.
8:42
Don't let them touch in here because we
8:43
like everybody to get a smoke bath. Now,
8:46
we're going to leave them on what I call
8:48
the indirect heat side till they're
8:50
around 105° to 110°, then we will finish
8:54
them. Now, if you got you one of them
8:55
meat probe thermometers, you're ahead of
8:57
the game, but I would recommend you get
8:59
one of these Chef's Temp cuz it's going
9:01
to give you an accurate fast reading.
9:03
And I want that steak to be at the
9:04
perfect doneness when I get ready to eat
9:07
it. But, I am going to use the old
9:09
school method, and that is
9:12
see the palm right here? It's a little
9:14
old part of the muscle of the thumb,
9:15
feel that.
9:17
That is what I would call what a rare
9:18
steak would feel like.
9:20
Now, you put this finger together with
9:23
this thumb, it tenses this muscle a
9:25
little, and you have medium rare.
9:28
One more, you'll feel the difference, it
9:30
is even medium.
9:31
Cut these fingers off if you're using
9:34
them because he has died once, we ain't
9:36
going to kill him again, So, don't be
9:38
using them, too. This will stay down
9:39
here about 10 minutes. We'll flip it in
9:41
about 5 to warm that other side up, then
9:44
we'll be going to the hot zone of the
9:45
fire.
9:57
Well, I checked. [music] It is time to
9:58
go.
10:00
I am going to add me just a little more
10:02
wood cuz I want some flame on that end
10:03
to finish these.
10:11
Now, I got to crank [music] the fire up
10:12
a little cuz I want them flames to be
10:14
licking on it.
10:15
And as Frank Sinatra once sang,
10:17
>> [music]
10:17
>> smoke gets in my eyes.
10:32
>> [music]
10:32
>> Well, we got them down here on the hot
10:34
end and done flipped them once. We're
10:36
going to check them with the chef's temp
10:38
just to see what we're looking like
10:39
here.
10:40
We're at 124,
10:42
so we're awful close. I'm going to get a
10:44
little more color on this side, then
10:46
we're going to take them off, put them
10:47
on cutting board, and let them rest.
10:53
>> [music]
11:00
[music]
11:09
[music]
11:10
>> Ooh.
11:11
See that color? On the money, honey.
11:14
With this [music] and chef's temp,
11:16
you'll never go wrong. I am going to cut
11:18
me a bite right here.
11:20
And it does cut like butter. This is not
11:23
a steak knife, not serrated. This is
11:25
just a regular old knife. So, look at
11:26
this bite right here.
11:28
First of all, I'm looking for the flavor
11:30
and the tenderness.
11:35
>> Okay, [clears throat] honest reaction.
11:38
>> I am shocked. I have cooked hundreds of
11:41
sirloins that were never this tender.
11:44
The flavor that you get
11:47
from the coffee is not like a cup of
11:49
coffee, but you can sort of taste the
11:51
aroma of coffee. And then you top that
11:54
off with our seasoning, you got it on
11:56
the hot fire.
12:00
Coffee ain't just for drinking no more.
12:02
You be sure you use this and then you
12:04
let me know cuz summer grilling time is
12:07
coming up.
12:08
Marinate that steak in some coffee, you
12:10
won't go wrong. But I'd like to thank
12:12
the folks at Chef's Temp for sponsoring
12:14
this video and be sure and check out
12:16
their website and use that code down
12:18
there below to get 20% off everything on
12:21
the little website there. But it is with
12:23
great pride, honor, and privilege that I
12:26
tip my hat to all the servicemen and
12:28
women and all the veterans that have
12:30
kept that old flag flying behind us. We
12:31
commend you all and we pray for you
12:33
daily, we do. Rest [music] of you get on
12:36
up in here. We ain't even going to drink
12:37
no coffee no more. We're just going to
12:39
eat steak. And we'll give you a big old
12:41
hug.
12:42
God bless you each and every one and
12:44
I'll see you down [music] the coffee
12:45
marinated steak trail.
12:52
The Denver [music] steak got a lot of
12:54
marbling, it does. Cooks up tender,
12:57
tender.
12:58
The Denver steak [music]
13:00
got a lot of marbling. It cooks up
13:01
tender, but it is also cheaper. [music]
13:05
The Denver steak. Ooh, it's got a lot of
13:08
marbling.
13:08
>> [music]
13:08
>> And if you
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