How do you turn a cheap, tough, fibrous, lean piece of beef into a well-marbled, tender Wagyu steak? The short answer is, you don’t, but that didn’t stop this chef from trying. He started by injecting fat into a $1 cut, then seasoning it with salt, pepper, and garlic powder. He then grilled it, side-by-side with a Wagyu steak, over charcoal. When he and his partner taste tested it, they agreed the Wagyu was much more tender than the cheap steak, but the cheap steak was better than expected.
Image: YouTube