The $10 Chuck Steak Challenge: Can You Turn the Cheapest Cut into a Decent Steak?
In this broadcast, Paul decided to use up some of the leftover chuck crest which I’d bought for beef rendang, and turn them into steaks for lunch. For the record, chuck crest is probably the cheapest cut of beef you can get (we buy ours from the Australian Meat Emporium) – and it requires hours of slow cooking.
And if you’re as painfully Malaysian as I am, your default supermarket cut for steak would be something like scotch fillet (which is why I rarely eat steak – it’s exxy). But Paul decided to add a “Budget Meal” angle to our South Africa Meets Malaysia broadcasts, so he tested three different ways to prepare chuck crest to produce the most tender results.
Catch the replay here –
Here are the key points and techniques from the broadcast:
1. Choosing and Preparing Cheap Cuts
The experiment used chuck crest, one of the cheapest and toughest beef cuts (previously ~$12/kg, now ~$14.99/kg).
Chuck crest is usually used for slow-cooked dishes (curries, stews), not steak. The goal was to see how it performs as steak using different prep and cooking methods.
Always cut steaks 3 cm thick (approx.) to allow proper heat penetration and searing.
Budget tip:
Buy cheap “dog bones” and secondary cuts (like chuck, shank, ribs) from butchers or wholesalers such as Australian Meat Emporium. These are undervalued by mainstream customers but perfect for home cooks who know how to coax flavour from them.
2. The Three Methods Tested
| Method | Technique | Time/Temp | Outcome |
|---|---|---|---|
| Sous Vide | 57 °C for 2 hours (ideally 4–6 hrs) | Tender and juicy; best crust after searing | Winner |
| Oven Low & Slow | 90 °C for 2 hours, then seared | Good crust, slightly firmer texture | Decent |
| Pan Only (Raw + Sear) | Seasoned and cooked 2 min per side | Tough; proves chuck crest isn’t steak-ready without pre-cooking | Fail |
For cheap cuts, slow pre-cooking (sous vide or oven) breaks down sinew and collagen. A quick sear at the end adds crust and flavour.
3. Key Searing Tips
Use high-smoke-point fat — beef tallow, ghee, or canola (avoid olive oil).
Dry the steaks thoroughly before searing to avoid steaming.
Sear for 60 seconds per side, pressing down with a heavy object or steak press to maximise surface contact.
Don’t cover with a lid — use a porous splatter guard to prevent moisture buildup and splatter.
Flip often (every 30 seconds) if cooking directly from raw to build even crust.
4. Seasoning and Marinade
Simple, Malaysian-influenced seasoning:
Salt
Chicken powder
Chili flakes
Sarawak pepper (adds floral aroma and depth)
Optional: a dusting of cornstarch for light tenderising
Always season to taste — adjust salt and spice levels to your preference.
5. Sauce #1 – Mushroom + Peppercorn Sauce
Technique:
Sauté fresh garlic and Sarawak peppercorns in butter to extract oils and aroma.
Add button mushrooms (browned in butter if possible).
Incorporate beef stock (preferably homemade from beef bones).
Finish with evaporated milk for creaminess.
Budget notes:
Cheap mushrooms from “specials shelf” or clearance bins work fine.
Homemade beef stock from pet-grade bones yields flavour and tallow for frying later.
6. Sauce #2 – Malaysian-Style Chili Hot Sauce
Hybrid concept: a cross between a Western hot sauce and a Malaysian sambal.
Soak dried chillies in hot water until softened.
Blend with onion, garlic, tomato, vinegar (apple cider, ~1 tbsp), chicken powder, Sarawak pepper, and salt.
Cook down until fragrant — consistency should be pourable, not pasty.
Adjust thickness with water or the reserved chili-soaking liquid for more heat.
7. Stock & Fat Rendering
Save and reduce leftover beef-bone stock until gelatinous.
Once chilled, scrape off the fat cap to render into beef tallow.
Use that tallow for frying steaks — it’s cost-effective and adds rich, beefy flavour.
8. Additional Tips
- If you only own one Thermomix, make chili sauce in it and cook mushrooms on the stove.
Avoid bottled minced garlic — use pre-peeled cloves from Asian grocers (~$6–8 per kg).
9. Results Summary
Sous Vide (57 °C, 2 hrs) → Tender, juicy, clearly the winner.
Oven (90 °C, 2 hrs) → Acceptable, but firmer texture.
Pan-only (raw) → Tough; not steak-worthy.
Takeaway:
To transform cheap chuck cuts into steakhouse-quality meals, low-temp precook + high-heat sear is the unbeatable combo.
