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10-24-2016, 12:56 PM
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#4301 (permalink) | |
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Join Date: Oct 2014
Location: .
Posts: 7,038
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Quote:
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A smell of petroleum prevails throughout. |
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10-24-2016, 01:33 PM
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#4302 (permalink) |
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can't reform em
Join Date: Aug 2011
Location: East of the Southern North American West
Posts: 34,240
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Flank steaks and the occasional sirloin get a pass on getting churched up.
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At a time like this, scorching irony, not convincing argument, is needed. |
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10-24-2016, 01:39 PM
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#4303 (permalink) |
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Toasted Poster
Join Date: Oct 2014
Location: SoCal by way of Boston
Posts: 11,010
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Agreed that flank normally needs a bit of window dressing. But any really good cut needs only a bit of olive oil and S&P. That and a smoking hot cast iron skillet along with 10 minutes of rest before you cut into it.
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General Rules: • While debating and discussion is fine, we will not tolerate rudeness, insulting posts, personal attacks, trolling, purposeless inflammatory posts or members deliberately provoking another member into committing any of these acts. - Mods exempt. |
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10-24-2016, 01:45 PM
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#4304 (permalink) |
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The Right Honourable
Join Date: Nov 2012
Location: The Black Country
Posts: 8,696
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That's usually what I do.
+ getting to room temperature for about 40 mins, oiling the steak and not the pan, then letting rest for as long as I cooked it. If it's a shit steak I like mustard with it, strong as fuck and burns my nose.
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