Tried the fancy $8 steak at the new Buckhead butcher shop vs the $5 one at the old corner market near my office

I grabbed ribeyes from both places last Saturday for a cookout. The cheap market steak came out tender and juicy after a simple salt and pepper rub, but the expensive one was tough and chewy no matter what I did. Has anyone else found that the small local joints in Atlanta outshine the trendy spots every time?

3 comments

3 Comments

noraroberts6d ago

Marinate the fancy one overnight next time.

drews556d ago

Five hours in buttermilk makes even the cheap cuts tender enough to fool everyone.

smith.lee6d ago

Nah, I wouldn't do that with a good cut. Overnight soak in buttermilk can break down the texture too much, make it kinda mushy. Tenderloin or a nice ribeye only needs like 30-45 minutes tops. Drews is right about cheap cuts though, I'll leave chuck or top round in buttermilk for 8 hours and it comes out fork tender. Just not the expensive stuff.