Originally posted by kenny
On an unrelated note, made some "austerity steaks" last night. Picked up a cheap roast and sliced it into a couple steaks and dropped it in for 2.5 hours then finished it on the cast iron with butter. I cooked it at a higher temp than I normally do (130F) but it was still delicious, especially considering it was so much cheaper than what I usually pick up. ($12/kg vs $40-45).
I tried to cook an "austerity steak" based on the temperature for a tough cut on Chef Steps and it came out well done:
https://www.chefsteps.com/activities...perature-guide
It didn't look as good as the one you cooked though.
What temperature are you guys cooking the tougher cuts of beef?
Has an IQ of 138, but can't figure out basic algebra.