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#4302 (permalink) |
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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#4303 (permalink) |
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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#4304 (permalink) |
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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