ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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You don’t have to pay $100 per pound for a steak that eats like Wagyu beef. In fact, you barely have to pay more than $5 per pound—if you’re designing your own.Okay fine, we admit that it’s not true Wagyu beef. Technically, you might find this item on a menu referred to as a “chop steak.” But unlike its often disappointing cousins—the Salisbury steak or cube steak—we’ve developed a resource for creating what we think is an eating experience that can hold its own against some of the most marbled and flavorful steaks in the world. All you need is a meat grinder, a cheap cut of beef (like brisket), some salt, the perfect percentage of powdered gelatin folded in along the way, and an overnight rest to recreate that steak-like texture. You control the flavor, fat content, and even the shape. Now you can add “steak designer” to your next resume.