Im no expert but I cook my steaks1 inch thick and marbley with salt/pepper and steak spice, my steaks are always super juicy rare with my fixings......but why would anyone cut the steak into thinly cut meat chunk134-136s-all the flavor is leaking out, whats the point of this,,,what a waste of a steak!! if I'm doing it wrong let me know,,,,
"Doneness"..jheeeze
SychoAirsoftSquad 2 weeks ago
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Im no expert but I cook my steaks1 inch thick and marbley with salt/pepper and steak spice, my steaks are always super juicy rare with my fixings......but why would anyone cut the steak into thinly cut meat chunk134-136s-all the flavor is leaking out, whats the point of this,,,what a waste of a steak!! if I'm doing it wrong let me know,,,,
Buffy220 1 month ago
Comment removed
Buffy220 1 month ago
why should u rest the steaks 3-5 minutes before cutting?
FlammenderRing 1 month ago
@FlammenderRing So that the blood does't run out but stays inside for more moizture
SuperDrdirty 6 days ago
@eleetgamer Because you're an idiot.
Real3175 7 months ago
Just visiting
countgreg95 7 months ago
@eleetgamer it looks better on the plate and is easier to eat if its already cut.
countgreg95 7 months ago
If I'm cutting the steak into thin slices, WHY would I bother cross hatching?
ltnacarter 8 months ago
@ltnacarter The cross-hatching just looks better, I guess.
countgreg95 7 months ago