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

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  • Published on:  Friday, March 19, 2010
  • Jack Scalfani shows you how to make a cheap steak taste delicious. Be sure to subscribe to this channel and Jack's new channel "Jack on the Go"

    steps for tenderizing:
    -- coat entire top of steak with coarse salt.

    -- leave sitting out on counter for 1 hour per inch of meat

    -- completely wash off salt. Pat dry the meat with a paper towel

    -- cook and season as you normally would. Don't add any type of salt while cooking. Not garlic salt, onion salt or regular salt. Enjoy!
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  • michael thompson

    michael thompson

     2 years ago +895

    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

  • tom newark

    tom newark

     6 hours ago

    It's called dry dry brining...

  • trallaba


     8 hours ago

    I find it hard to believe that it is real beef even almost 10 years after the video, at 2 dollars a pound (0,45kg)...

  • FendergtrJam


     13 hours ago +1

    Salting is Great but do both sides with curing #1 pink salt great video though Brother 👍👊🤘

  • Burt Miller

    Burt Miller

     14 hours ago

    I saw this guy on Penguins channel. I’m shocked that there was not any mayonnaise involved

  • Ethan Hill

    Ethan Hill


    You should've shown yourself cooking..🤦‍♂️🤦‍♀️🤷‍♂️🤷‍♀️

  • Bill Malloy

    Bill Malloy


    "Breaking down" protein means "destroying" the protein. WHY DESTROY PROTEIN? That's what MSG does. The only valid test of these two pieces would be a protein analysis. To heck with a chew test. You're not lying. You're just ignorant.

  • J T

    J T

     2 days ago

    Couldn’t get the salt out of the meat. Rinsed and rinsed but Was inedible due to salty taste. What am I doing wrong?

  • AColonDashSix


     3 days ago +1

    Video had a disturbing lack of mayonnaise

  • Zachary Stevens

    Zachary Stevens

     3 days ago

    That’s a top sirloin steak which is a great piece of meat if cooked properly and sliced at an angle in thinner pieces. Would never refer to it as garbage trash steak lol

  • Mr. Bloodhound

    Mr. Bloodhound

     4 days ago +3

    Every inch is an hour ...... meat pun

    That’s what she said.

  • Kevin Rushing

    Kevin Rushing

     5 days ago

    Did you say A1? Blasphemy!

  • oldschoolrockstar


     5 days ago

    Try submerging a steak in salted butter for 24 hours before you grill it! 👻



     5 days ago


  • Mike Spak

    Mike Spak

     6 days ago +1

    by the time you paid for the salt you could have bought a better steak

  • Jay Urban

    Jay Urban

     7 days ago +2

    Cattle feeder from western Nebraska here, don’t blame the high price of beef on the cattle feeder, I’ve lost $500,000.00 in three years and I only own around 1800 cattle annually. Listen to this fella, he seems knowledgeable.

  • Emily B

    Emily B

     7 days ago

    Question, should you do both side???Trying it out now. But there is a definite line on the meat where it absorbed. Now i'm thinking, maybe I should have done both sides. Will update...

  • Justin Li

    Justin Li

     7 days ago

    Is that a washer/dryer in the background?

  • Stephen Husak

    Stephen Husak

     7 days ago +1

    If you know how to shop you buy on sale. I just got tbone for 299 a pound. I have filet i paid 5.50 a pound for. I was out of state when ribeyes were 4 a pound so missed that one. Got a vac sealer so the meat lasts 6 months no problem in freezer

  • Genevieve Grinkley

    Genevieve Grinkley

     7 days ago

    Great example.