Pan frying a steak like a pro, a guide for the discerning 'tist. - WeekendGunnit

Pan frying a steak like a pro, a guide for the discerning 'tist. (media.weekendgunnit.win)

posted 3 years ago by scruffyusp 3 years ago by scruffyusp +51 / -0

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– scruffyusp [S] 18 points 3 years ago +18 / -0

Steak. It's pretty much the damn best. And if you're a grill guy you already know about that.

But what about when it's cold and rainy? What if you also are broke as shit and can't afford one of those fancy ny strips or ribeyes?

I used a top sirloin, $6 out the door for a great steak that my dogs and i enjoyed thoroughly. Get a thick one, 1.5 inch or 2 inch. Conventional widdom is to get thin, this is a good way to burn your steak or over cook it. Go thick bby.
Let steak rest to room temperature, pat dry as any liquid will keep the steak from browning.
lon horiuchi murdered Vicki Weaver. Someone should keep reminding him of this every day.
Communists don't even know about steak. They can't comprehend its magnificence any more than steppers know how good it feels to carry a gun every day.
Get about 2 table spoons oil, put in a pan and set to medium high heat. Wait till it moves and slides around easily and is just about to smoke. Get that grease like a greased up whore at a 12 way.
Season the fuck out of both sides. Kosher salt and Montreal steak and chop for me. You do what you want but if you put ketchup on this i will fucking kill you.
Put steak on the pan. Listen to it sizzle like those faggot Florida kids will in hell, the ones that rode their dead classmate's coattails to college scholarships. Lol fuck you david hogg. Unrelated, fuck you giffords.
About 6 or minutes on ONE SIDE. Don't fucking touch it, touch yourself or someone else or play with a gun but leave the steak alone. This time is for a thick steak.
Flip with tongs so you don't penetrate the steak and let its precious juices go to waste. About 4 minutes or so.
Go buy a gun or some mags. The gun industry needs our love and devotion. They love you and want you armed. I do too, as well as fed.
Take off heat, cover with foil and let rest 10 minutes. Cut to preference. I was going to do taters too but they went manky on me. So just bread left over from Easter.

Now you have a delicious steak, eat that, drink beer and fight for America every day.

Guns and America forever, Uncle Scruffy .

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– 14Kaner88 6 points 3 years ago +6 / -0

I have to agree, my favorite cut is sirloin. In the winter I usually sous vide it at 125 for 3 hours, then grab a stick of butter in the cast iron until she almost burning then pad her dry and fry the fuck out of her until she is black like my hellcat then slice and serve. No need to rest when cooking with the sous vide

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– scruffyusp [S] 3 points 3 years ago +3 / -0

Lol it's funny you mention sous vide. A friend of mine just got a fancy one and raves about it.

I admit i am entrigued.

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– 14Kaner88 3 points 3 years ago +3 / -0

Lets put it this way, whenever I buy meat I take the time to season it and vacuum seal it with butter. Then I freeze it. Lets say I want to do a good roast, in the morning before work, I get my pot out and fill with water and put the frozen roast in the pan. At around noon I start the sous vide with my phone, when I get home at 7, I take out the roast, save the juice as a dip and pad it dry and sear on the stove. So easy and so good, it cant be over cooked

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