Steak will turn from cheap and tough to juicy and tender if you follow 3 simple steps

For many home cooks, steak can feel like an expensive luxury. People love cuts like ribeye because they are tender and full of flavour, but they also come with a hefty price tag. Luckily, there is a way to enjoy a gloriously juicy and tender steak without breaking the bank.

This is thanks to a food expert who has revealed how to transform cheaper, tougher cuts into a dish that rivals prime steakhouse favourites. The secret, he explained, lies in following three simple steps that don't require specialist equipment or complicated techniques.

The method focuses on chuck steak, sometimes known as chuck roast, chuck eye, or blade. This cut comes from the shoulder of the cow and is often overlooked because of its toughness. Yet it has a rich flavour and good fat-to-meat ratio. Some home cooks have even called the cut "a hidden gem" if you know how to prepare it.

Chuck steak is far cheaper than ribeye. A piece weighing just over a kilo can cost around £12, compared with more than £40 for the same weight of ribeye. That saving makes it one of the best-value options for feeding a family.

The advice comes from chef Ben Goshawk, who started learning the art of cooking as a child from his grandmother before building a career in professional kitchens.

Over the years, he has worked with Michelin star chefs, cooked for celebrities and even members of the Royal Family. Now he shares his knowledge through his own recipes and food tips.

Ben revealed all his secrets in a post on his personal blog, where he set out three key steps that can make even the toughest steak tender and delicious.

The first is to pierce the steak thoroughly with a fork, a method known as 'jacquarding'. This helps break down strong muscle fibres and allows the meat to cook more evenly.

For best results, both sides should be pierced close together but not so much that the meat falls apart.

The second step is dry brining. This involves covering the steak evenly in salt and leaving it in the fridge for 12-24 hours.

While it may look like too much salt, Ben explained that it is essential for tenderising the meat and enhancing flavour.

When done properly, the salt works its way into the steak, making it juicier and more enjoyable.

The third step is reverse searing. Instead of cooking the steak entirely in a frying pan, the meat is first roasted slowly in the oven at a low temperature.

This ensures the steak cooks evenly and gives a much wider window for achieving rare, medium-rare, or medium results without overcooking.

After roasting, the steak is finished in a hot frying pan for just a few minutes on each side to develop a rich crust.

Together, these steps transform chuck steak from a tough cut into a tender, flavour-packed one. Ben said the process also makes cooking less stressful, as the slow oven method reduces the risk of ruining the meat.

The final results, he explained, are best enjoyed after letting the steak rest for 10 minutes before slicing.

When served, the meat can easily feed four people while delivering the texture and flavour of a much more expensive cut.

Ben's full recipe can be found here.