[ SECRET POST #2080 ]

[case]

⌈ Secret Post #2080 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 00 pages, 034 secrets from Secret Submission Post #297.
Secrets Not Posted: [ 0 - broken links ], [ 1 2 3 4 - not!secrets ], [ 0 - not!fandom ], [ 1 2 - too big ], [ 0 - repeat ], [ 1 2 - posted twice ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: cooking

[partialsatyr]

alright well i've just successfully made the best steak of my life so i figured i'd share my process. keep in mind that here i'm using an electric skillet, but i guess this also applies to pans.

first of all, bring your steaks to room temperature. they heat up and cook through faster this way. heat your pan/skillet to medium high heat (~375 F). you know it's hot enough when you can flick water onto the pan and the drops dance around before evaporating. prep the steaks by patting them down with a paper towel to remove moisture, and rub with your seasonings of choice to taste (i use cavander's greek seasoning, it's pretty neat). at no point during prep should you puncture your meat for any reason. not only does that let the juices out, but apparently that can change the flavour (and in my experience, it does)

for medium rare, heat one side for around 7 minutes, then flip and heat the other side for another 5 minutes. only flip once, and don't flip prematurely. this messes with the heating process. also, flip the steaks using either tongs or a spatula to prevent puncturing.

after cooking, let the meat sit for 5-10 minutes. this will seal in the juices or something like that. i dunno, but it's just a good idea.

i ended up with medium rare steaks that were slightly crisp on the outside, and very tender inside. they were somehow as good as when my dad grills them (and he's a man with ~30 years of grilling experience). so yeah, would recommend.
(goes well in tacos)