/ck/ - Food & Cooking

[Anonymous No.9912546]

Rate my skirt steak

[Anonymous No.9912549]

Poor Sear/10

[Anonymous No.9912552]

Not thick enough.

Could be browner. Reddish pink and juicy though.

[Anonymous No.9912554]

It is possible to get a proper sear while still getting a rare inside, you know.

[Anonymous No.9912555]

>>9912546

[Anonymous No.9912565]

>>9912554
>>9912549
literally 2 min a side. i thought my cast iron was gonna give me a good sear but she failed me today
>>9912555
checked. you know i used to eat medium well but eating med rare is soooo much better. not a meme

[Anonymous No.9912587]

>>9912565
>cast iron failed me today
you failed you today

[Anonymous No.9912600]

>>9912565
>cast iron failed me today
no, you failed today

[Anonymous No.9912606]

>>9912587

100% this. Cast iron can't help what it is, you just didn't heat it up enough.

Today, you let down cast iron by not fulfilling it's purpose.

[Anonymous No.9912608]

>>9912546
it's shit.

[Anonymous No.9912610]

>>9912565
>cast iron failed me today
You're the only thing that failed today.

You pulled a jack, bro. Make sure it's actually hot next time.

[Anonymous No.9912623]

>>9912565
>2 minutes a side
You need to crank the heat up way higher, a steak that thick should only be one minute per side at most.

[Anonymous No.9912627]

>>9912610
>>9912606
>>9912600
>>9912587
it was smoking when i put it on. i should mention that the top of the steak in the pic is actually the bottom cause i couldnt get a good picture. still the top wasnt that much more brown.

[Anonymous No.9912644]

>>9912627
Damn maybe it was the self aware cast iron pan that caused this

[Anonymous No.9912647]

>>9912627
All that tells me is that you cooked the oil past its smoke point.

[Anonymous No.9912657]

>>9912627
>it was smoking when i put it on
Tell it to get back to work.
>i should mention that the top of the steak in the pic is actually the bottom cause i couldnt get a good picture.
The oil is smoking does not indicate a temperature. You can get vegetable oil way hotter than olive oil or un-clarified butter. Also if your pan was too narrow or tall it might have steamed itself.

Because you are throwing a room temperature or cold object onto a heated surface, you should kick the temperature up after dropping it then reduce it back down. You're causing a massive thermal drain making it only seem like you're cooking at a reasonable temp.

[Anonymous No.9912661]

>>9912627
skirt steak should be seasoned and beaten paper thin. then thrown on a scorching hot grill for like 60 seconds per side

[Anonymous No.9912680]

>>9912661
And by that you mean marinated, roasted, and thinly sliced on a heavy side bias against the grain. Right?

You can beat the shit out of any piece of meat and/or let papaya or pineapple tenderize it, but fucking up a skirt steak with a hammer is damned retarded when cutting it properly will do.

[Anonymous No.9912692]

>>9912680
there's a carniceria by me that seasons flank steak, then puts it through some type of roller...it comes out paper thin. grill it for about a minute on each side and it is fucken killer....throw it on a buttered, corn tortilla with cotija or oaxaca cheese and wash it down with a cold beer....shit's cash.

[Anonymous No.9912721]

>>9912692
I just feel like any cut of meat is going to be super-tender when that thin. A lot of roulades exist for a reason, toughened land animals can be made into butter with some diligence and a mallet. I just think cheaper cuts could be done the same way with the same taste.
>oaxaca cheese
Love it. It's hard to not just snack on it.

[Anonymous No.9912723]

>>9912680
T H I C C M E L O N

[Anonymous No.9912737]

>>9912546
bad sear. let your meat sit out till it's room temp, pat it dry, and put it on the pan as hot as it will go to sear both sides, then turn it down to let it cook through till whatever level of doneness you desire

[Anonymous No.9912740]

>>9912546
Not cooked over coals/10
meh

[Anonymous No.9913321]

>>9912546
Not as good as this one

[Anonymous No.9913414]

>>9912546
lukewarm

[Anonymous No.9913525]

>>9913321
Skirt steak > ny strip
100% fact

[Anonymous No.9913545]

>>9912546
Would be nice if it was cooked

[Anonymous No.9913594]

>>9913525
Agree to disagree

[Anonymous No.9913627]

>>9913321
This whole meal looks pretty meh.

[Anonymous No.9913723]

>>9913627
False

[Anonymous No.9913762]

Keep that up and you'll be wearing a skirt proteinqueen

[Anonymous No.9913769]

>>9912565
That is NOT medium rare

[Anonymous No.9913815]

>>9913321
buy some plain white plates nigga.

[Anonymous No.9914006]

>>9913815
Yeah I know it's shit. I have a bunch of pic related in reserve, but Hell, the corellewear was free before college and I can't stand to get rid of perfectly functional things

[Anonymous No.9914026]

>>9914006
Corelle is surprisingly durable, especially the old stuff. Nothing wrong with using an attractive and practical item. I'm in the process of unfucking a dresser that's likely over 70 years old. It's a mess with having 4 years of abusive painting over the stain and lacquer, and fucking wallpaper on one side, but it's only going to cost me under 30 USD and some time to restore rather than buy a cheap knockoff for at least 200 USD.

Take care of your shit, especially if it's old. If it survived this long chances are it will survive longer.

[Anonymous No.9914061]

>>9914026
With the risk of sounding like some old geezer, stuff from the pre 60s was just built to last forever, and will likely be better than anything made recently provided you care for it. Most of my tools are from the 50s and will likely last 100 years after me too.

[Anonymous No.9914103]

>>9913321
>those dry ass potatoes

[Anonymous No.9914199]

>>9914103
...they weren't dry

[Chomp No.9914216]

>>9914199
no way that is skirt, the meat and taters look tasty as fuck though. and I dig the plate

[Anonymous No.9914522]

>>9914216
It's a ny strip. "This one" referred to steak not the cut

[Anonymous No.9914573]

Raw, the way a steak should be

[Anonymous No.9914609]

>>9912546
looks kinda oily, but yummy, would eat

[Anonymous No.9915334]

>>9913525
Look at this queer

[Anonymous No.9916479]

>>9912546
center looks a little closer to rare than medium rare, unless that's what you're going for. definitely needs more of a sear on top though