Tips & Tricks #1 – Poor Man’s Filet Mignon

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

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. No need to add salt. Enjoy


  1. can someone help me and explain to me about this "kosher" salt? I mean, what´s the different? I live in Germany and i do not think we give much thought about salt being kosher.

  2. These cheap cuts are best when marinated and sliced london broil style, but this is a nifty trick if you don't have a lot to work with.

  3. That steak was medium at best, not rare so I became a little wary of your credibility, but then at the end when you said you were going to put A-1 on it I immediate gave you a thumbs-down for ruining your meat and confirming my suspicion that you know nothing about properly cooking and eating steak.

  4. 1:50 "There's this cool method of tenderizing your meat…that only takes between 1-2hrs" Well I have that beat because it only takes me 4-5mins to tenderize my meat every morning.

  5. Do you leave the meat sitting out on the counter while it's salted? Would it work as well if it was in the refrigerator for most of that time?

  6. Jack, Just another thought, could I put this salt on top of a rack of ribs? How long do you think I should let salt soak on top of them before rinsing off? I am hoping salt will make the ribs very tender as it does the steak.

  7. Hey Jack, Thank you for the tip with sea salt. I am going to try that for sure!! Last time I bought cubed steak and chuck steak it was like eating shoe leather. Thank you very much because I can not afford the most expensive steak all of the time!! I am now excited to try this!! I appreciate you doing this video!! Thank you!!

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