We’d all love to be able to recreate the amazing meals we enjoy at restaurants right in our home kitchen. But as home cooks are well aware, that’s usually easier said than done.
There’s a lot of reasons we can’t always accomplish restaurant-quality in the kitchen. We’re not chefs, and we don’t have the same ingredients or skills at our disposal. But, also, there’s budget. We’re not buying the same cuts of meat that the chefs in our favorite restaurants may be purchasing.
But the reality is a great restaurant-like experience at home isn’t about spending more money. This great in-home dining experience is more about making sure you get the best results out of every ingredient in your cart.
I chatted with Ashley Lonsdale, the chef-in-residence at ButcherBox, and she was kind enough to share five things home cooks should keep in mind when making the most of budget-friendly cuts like chuck roast, flank steak or pork butt.
Quality: Lonsdale told me in an email interview that great meals aren’t always built around the most expensive cuts of meat, but their success does often hinge on the quality of the cut. “For example when it comes to beef, whenever possible, look for grass-finished beef for its earthy flavor, its nutrient density, and the knowledge that it’s better for the land,” said Lonsdale. The better the quality, even for lower cost cuts, the less work you’ll need to put in for exceptional flavor.
Seasoning: This is always Lonsdale’s first step and simple secret weapon. “Don’t be shy with salt, it enhances flavors in the cooking process,” said Lonsdale.
Be sure to also add freshly cracked pepper. “You’ll build a foundation for a truly satisfying meal. Well-sourced meat needs little more than a generous seasoning of salt and pepper,” said Lonsdale. Don’t over-complicate it!
Cooking method: Many budget-friendly cuts shine when they’re cooked with patience, such as chuck roast, brisket or pork butt.
“Lower temperatures and a little extra time allow connective tissue to break down, creating tender, flavorful bites,” said Lonsdale.
On the opposite end of the time spectrum, move quickly and watch not to overcook something like a flank steak, which takes only a few minutes to sear and is perfect for slicing thinly to feed a crowd with a fajita bar. “Cooking method is not one-size-fits-all, and making your wallet-friendly main dish taste luxe hinges on choosing an approach that will naturally help it shine,” said Lonsdale.
Slicing: When it’s time to serve, always pay attention to how you slice the meat, says Lonsdale, particularly with cuts like flank steak or brisket where the grain runs long and fibers are naturally on the tougher side. “Cutting against the grain shortens the muscle fibers, making every bite noticeably more tender. This may seem like a small detail, but I assure you it’s a game changer,” said Lonsdale.
Finishing touch: A spoonful of herb butter melting over a steak, a bright chimichurri, a pan sauce made from the drippings, or even a squeeze of lemon can elevate a simple cut into something that feels special. “Fat and acid are the unsung heroes of the kitchen, so don’t shy away from bright and rich flavors for finishing dishes,” said Lonsdale.
Dining and Cooking