How to Turn an Average Cheap Steak into an Extraordinary Steak – Salted Top Round – Top Round Steak


Here’s an inexpensive, super easy technique to change the dimension of texture and flavor of a normally, lean and tough piece of meat. Salting! That’s right, apply massive amounts of salt to your steak, let sit at room temperature for an hour, rinse and grill as usual. This process, relaxes the proteins in the meat giving you a more tender cut as well as retains the natural moisture of the steak.

How to Turn an Average Cheap Steak into an Extraordinary Steak. This method works with London broil, porterhouse, t-bone steak, strip steak,loin steak, sirloin,steak,rib eye,rib eye, chuck,chuck eye,flat iron,skirt steak,Denver steak, filet, filet mignon, tenderloin,shoulder steak, rib steak,round steak, rib steak and rib eye steak. So be ready to try this method for your next picnic, BBQ or cook out!

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50 replies
  1. alfa zedz
    alfa zedz says:

    I used this salting technique for the third time today. I bought kosher salt just for this. Today's cut was sirloin. I made one for my dad and one for myself. Dad described his as "perfect". Juicy, tasty, tender. I didn't argue.

    I use the salting technique, cook it quickly on high heat in a cast iron skillet with a little oil brushed on the meat, throw some butter and a little garlic in the mix at the very end and boom. Great steak.

    I was never a big steak eater because I so seldom got good steak. Using the technique I described here, I love steak.

    Thanks for demonstrating your salting process. Using your technique, I feel confident that I can cook a good steak every time – without breaking the bank on an expensive cut. When I told my dad his "perfect" steak was a $2.75 piece of meat, he was very happy.

  2. Anabel  Lee Silva
    Anabel Lee Silva says:

    About 8-9 months I meant to comment & thank you for this video it truely brings out a richness to this cut.. the compliments I get are pretty awesome! I'm only paying $9 due to this prep method it taste like a $45 steak cut. Very much appreciate you for sharing! #thewolfpit

  3. Monsieur Gidge
    Monsieur Gidge says:

    wow, you do not need to put all that salt on that meat to make it tender. just take your time and smother it down for a couple hours and it will be fine. coming from a cajun from deep south la. i have cooked this dish , i have know idea how many times.

  4. Cory Bordelon
    Cory Bordelon says:

    First of all, it looks like it was marked down for clearance being there was a clear brown spot top left. You "rub" meat for a reason, you don't smear it in with a measuring cup….. Not to mention you didn't even hit the sides at all. I think the only thing that makes it look edible is how thin you sliced it….. Haven't tried this cut, but I imagine an oven finish with indirect heat while occasionally opening it to let out moisture would help. Props for the vid. Really not trying to hate my man

  5. Jim M
    Jim M says:

    I've tried it this way, but I like it better marinated overnight and then grilled. I like it a little more done than this. To me, this cut remains chewey the more rare it is. The thing about this cut is that you have to slice it properly & if you do, even overcooked it will still be tender. You must slice it across the grain AND at the steepest angle you can, in VERY thin slices. To know you cut it right you should see lines running basically straight down the slices from top to bottom. Those are the connective tissues that you just severed. If the lines go across or you don't see lines, you're cutting it wrong. The way you slice this cut is at least as important as how you cook it, as far as tenderness is concerned.

  6. Frank Gutowski
    Frank Gutowski says:

    Relaxing proteins means it denatures them. They, i.e., collagen, unfold and can absorb and retain more of intercellular fluids. So, yes, it should be juicy. But salting does nothing to break down the collagen, as would proteases in a meat tenderizer.

    You can easily age steak, unwrapped in the fridge for a few days on a wire rack. Sprinkle with salt and scrub off any scum, dry, season and grill. That way the meat’s naturally incurring proteases will have time to catalyze the breakdown of collagen. There’s no reason not to apply this technique after aging if you wish.

  7. George MacDonald
    George MacDonald says:

    salt does not draw out the moisture and then "put it back in"… that is pure bullshit right there. Salt dehydrates meat. the end. If you want to dry cure meat load it with salt and sit it in a bowl in the fridge for a day… repeat daily for a few days to keep dehydrating it. Once its nice and hard, hang to dry, then smoke and cut. If you want to turn average cheap meat into steak tasting cuts, buy steak cuts. There is no process that will make stewing beef taste like steak. sorry. utter bs.

  8. Steve Logan
    Steve Logan says:

    I don't want to cut you on this recipe boss, but there is a kitchen utensil called a Jaccard, which if you are not familiar with, is a device with many meat piercing needles, you can stamp it across your tougher steaks and it tenderizes then pretty good , and the needle holes are so small that the meat juices will not seep out of the steak whether you grill,pan fry, broil, etc…and you can salt/season to taste. They are not expensive, you can buy a kitchen grade for appx. 20.00 bucks, and a heavy duty one for about 50.00 bucks. You can use them on round steak,brisket,etc…they are not the device where you see cube steak made from round steak, after using a Jaccard utensil, you pretty much can't tell or see any marks/needle holes,etc..


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