Started By
Message
You should really only flip your meat once
Posted on 10/22/17 at 10:54 am
Posted on 10/22/17 at 10:54 am
And enjoy
Posted on 10/22/17 at 11:40 am to Pigfeet
But beat it all you want.
Posted on 10/22/17 at 12:01 pm to Sody Cracker
quote:
But beat it all you want.
Not with something like this, though. Unless you have tough meat, that is.
Posted on 10/22/17 at 4:25 pm to Pigfeet
If that’s a euphemism, I passed that limit in preschool and never looked back.
Posted on 10/23/17 at 8:13 am to Pigfeet
More than 2 times is playing with yourself.
Posted on 10/23/17 at 1:50 pm to Pigfeet
depends on the type of meat and what you are doing. A pork tenderloin usually needs a few times. Chicken, if I am throwing some bbq sauce while on the grill gets flipped twice.
Posted on 10/23/17 at 6:38 pm to NYCAuburn
A big loin especially doesn't need to be flipped more than once
Posted on 10/24/17 at 12:47 pm to Pigfeet
a big loin has multiple sides, each should be seared.
Posted on 10/25/17 at 6:17 pm to NYCAuburn
Buy a new rig, bro. You're not doing it right
Posted on 10/26/17 at 11:16 pm to Pigfeet
1.5 inch steaks (Ribeye or NY Strip usually)
Salt liberally and set out for 30 mins
Cast Iron skillet, high heat, few drops of oil
Steaks down for 1.5 mins, then drop heat to medium for another 1.5 mins
Flip and repeat. During last 30 seconds, spoon melted butter onto meat, add black pepper and a couple of rosemary sprigs
Flip meat once more to allow butter/seasoning to hit both sides
Remove from heat and place under foil tent for 5 mins to rest
Deglaze pan w/ wine or vinegar. Resulting gravy is for your potatoes
Enjoy
Salt liberally and set out for 30 mins
Cast Iron skillet, high heat, few drops of oil
Steaks down for 1.5 mins, then drop heat to medium for another 1.5 mins
Flip and repeat. During last 30 seconds, spoon melted butter onto meat, add black pepper and a couple of rosemary sprigs
Flip meat once more to allow butter/seasoning to hit both sides
Remove from heat and place under foil tent for 5 mins to rest
Deglaze pan w/ wine or vinegar. Resulting gravy is for your potatoes
Enjoy
Popular
Back to top
Follow SECRant for SEC Football News