RANT: R.I.P. Tyrbolift

[GeneralSerpant]

I just watch my computer through a big TV screen, so I don't need the fancy upgrade subscriptions for that.

[Orlando1234977]

Beer City Bucks are the fastest expansion team in NBA history to win a Championship.
And just like the Cobra Kai, we're back.

[GeneralSerpant]

Beer City Bucks are the fastest expansion team in NBA history to win a Championship.
And just like the Cobra Kai, we're back.

Speaking of NBA, you know who's a pretty good free throw shooter? Steph Curry.

[Dominik]

Beer City Bucks are the fastest expansion team in NBA history to win a Championship.
And just like the Cobra Kai, we're back.

This man knows a bandwagon when he sees one.

[Orlando1234977]

This man knows a bandwagon when he sees one.

haha he must be australien.

[Orlando1234977]

Speaking of NBA, you know who's a pretty good free throw shooter? Steph Curry.

His missed breakaway dunk in ot last night will be an instant classic.

[Dominik]

[GeneralSerpant]

He's just warming up.

[Orlando1234977]

And then they quit like babies only down 5 and didn't foul to extend the game. But I hope they win the wst and come to mke.

[nads786]

I can't believe this thread is still going on. I use to come by the RANT from 2007 to 2012. Good stuff.

[GeneralSerpant]

Good stuff.

That's what I'm talking about.

[Orlando1234977]

I can't believe this thread is still going on. I use to come by the RANT from 2007 to 2012. Good stuff.

Yep, nowadays it's better than ever.

[Hishiad]

Still alive. I'm currently on the Portland bandwagon, and I'd be happy to see the Bucks make it.

[Dominik]

Yep, nowadays it's better than ever.

[GeneralSerpant]

Marinating skirt steak with ingredients on hand. Going for overnight.

Paprika
Cayenne
Ginger powder
Garlic powder
Allspice
Pepper
Rosemary

White vinegar
kid's juice box (cherry juice concentrate)

A dash of ghost pepper sauce

[Orlando1234977]

Still alive. I'm currently on the Portland bandwagon, and I'd be happy to see the Bucks make it.

Portland? I already eliminated most of antifa from this thread.
Closeout game tonight @ the world class Fiserv, look for the Cobra Kai hat.

Marinating skirt steak with ingredients on hand. Going for overnight.

Paprika
Cayenne
Ginger powder
Garlic powder
Allspice
Pepper
Rosemary

White vinegar
kid's juice box (cherry juice concentrate)

A dash of ghost pepper sauce

Nice work, how'd it turn out?

[GeneralSerpant]

Nice work, how'd it turn out?

Gross. I'm thinking cherry isn't a right match for steak.

Mexican rice though saved the day. Been getting the hang of it, but turned out pretty well this time.

[Orlando1234977]

Closeout game tonight @ the world class Fiserv, look for the Cobra Kai hat.

What a way to close out, 116-91. Good to see so many Brewers and Packers in the house.

[Dominik]

Gross. I'm thinking cherry isn't a right match for steak.

I'm all for experimenting and I've heard of using cherries for steak sauce but the juice box cherry flavor was destined to fail. I'm a fan of keeping it simple because simple works.

Bring steak to room temperature.
Remove packaging and season steak with salt and pepper.
Preheat oven to 500°F. Put skillet on stove top and crank it for 10 mins.
Brush steak with canola oil.
Sear steak for around 30s and up to a minute if your stove doesn't get very hot.
Flip steak and put skillet in oven on the middle rack.
Depending on the thickness of the cut and whether you like medium-rare to medium cook it for 2-3 min.
Flip and brush it with some butter and your choice of herbs.
Let the steak rest for 5 mins*. *Clean the skillet while you wait so it's ready for next time.
Serve.

No need to make it more complicated than that. Juicy steaks with the right amount of sear and right amount of seasoning that doesn't overpower the flavor of the steak should be the goal.

With thin cuts of steak I wouldn't bother at all with the oven and just blast them 3 mins a side on the pan and avoid overseasoning thin cuts of meat so they're not a salty disappointment. Each to their own but thin steaks just don't cut it for me. Inch plus or I'll eat something else. Favorite cut is tenderloin.

[GeneralSerpant]

This wasn't really about cooking a steak. I was making steak cuts for a burrito.

And it's skirt steak, which calls for quick sear and rest. My past methods have involved putting Jamaican jerk rub on the meet, searing it, then slicing and doing heavy simmer in taco sauce. Then cutting into smaller pieces. Worked very well.

This time I marinated for like 10+ hours and the steak got all inflated with liquid. It doesn't do much for texture, it just stretches it out and it's not any easier to cut or anything. Skirt steak is naturally pretty tender, but can be stubborn, which calls for its quick sear approach. It also was not savory at all btw. It didn't help that I made over a pound of it for the burrito.

[Dominik]

This wasn't really about cooking a steak. I was making steak cuts for a burrito.

And it's skirt steak, which calls for quick sear and rest.

I get that. I've never used skirt steak and see that despite being a budget cut is supposedly a good choice for Mexican. I still think a marinated rib eye cooked as above, cut into thin strips, and then chopped up would be better but then I'm probably missing the point.

That post was more a statement about how people screw up what should be a simple meal. I'm often disappointed these days when restaurant quality is below my own efforts.

On a serious note some restaurants are having a laugh. Went to an American rib joint the other day and ordered a steak. Looked under 300g, no seasoning, no sear, just a grey slab that could have been $5 from Woolworths, microwaved, then tossed on a pan for a minute. Also asked for medium but got an old car tyre. Price: $45

Had a decent one the other night at a nice restaurant but at 4x the price still no better than what I do myself every day for $10.

[im2manly]

Skirt steaks and flank steaks are my favorites for Mexican food. Outside of that, dry aged grass fed porterhouse is where it is at

[GeneralSerpant]

Demand for skirt steak on the west coast drives up the price I believe. Compared to sirloin, strip, tenderloin, and rib it has a gamey texture with a small window for error in cooking, in which case the very limited amount you get from each steer doesn't effect the price as it's not a very desirable cut compared to those. It being commonly used for carne asada at taquerias though brings it to $9-10 /lb at Safeway (mid-lower to mid cost grocery store), comfortably between sirloin and ribeye.

Mexican meat is all about the flavoring too, so when asada is done right it's done very right. Kinda the same thing with brisket for me. The bare taste of it is actually kinda bland, but put it in a sandwich with nothing but bbq sauce and it goes perfectly with the texture. My favorite meaty sandwich ever.

[GeneralSerpant]

Had a decent one the other night at a nice restaurant but at 4x the price still no better than what I do myself every day for $10.

Only time I ever really eat steak at a restaurant is when they're listed at like $15-20 on the menu. Typically a restaurant with a kitchen that's made for it (steak house or just nicer restaurant that probably has some kickass broiler or grill). Even lower end steak houses home it in pretty decent, at least imo.

Skirt steaks and flank steaks are my favorites for Mexican food. Outside of that, dry aged grass fed porterhouse is where it is at

To be fair, it's not very hard to go wrong with tenderloin and strip on one cut.

[Dominik]

Only time I ever really eat steak at a restaurant is when they're listed at like $15-20 on the menu. Typically a restaurant with a kitchen that's made for it (steak house or just nicer restaurant that probably has some kickass broiler or grill). Even lower end steak houses home it in pretty decent, at least imo.

Bigger population. More competition. Lower prices.

Unless you're eating lunch at a "pub" steak is consistently north of $30 and that's starting at 250g. I don't think I've ordered anything under $35 in a long time. Everything is a rip off over here.

I'd rather just make it myself and do it right. Buy a decent cut of steak, season it how I like, and cook it right every time.

[adigiro1]

I wonder how it feels to have started a thread 3 years ago and it is still going strong.

Guy hasn't posted since 2017, wonder if he even knows

[Orlando1234977]

What a way to close out, 116-91. Good to see so many Brewers and Packers in the house.

The beer city version of jumbotron 'kiss cams'. It's rare that the Brewers get a day game and enjoy a game, but I'm sure Rodgers will be courtside throughout the playoffs. #nomercy

I wonder how it feels to have started a thread 3 years ago and it is still going strong.

Guy hasn't posted since 2017, wonder if he even knows

Yep, like many he bailed soon after ffb was permanently abolished.
Too much boring sht

[GeneralSerpant]

The nerve on this guy ^

Bigger population. More competition. Lower prices.

Unless you're eating lunch at a "pub" steak is consistently north of $30 and that's starting at 250g. I don't think I've ordered anything under $35 in a long time. Everything is a rip off over here.

I'd rather just make it myself and do it right. Buy a decent cut of steak, season it how I like, and cook it right every time.

Honolulu had a big population but is the most water surrounded place on earth so everything is shipped and expensive.

[im2manly]

I am pretty lucky. I can get an 18oz filet mignon for $30 and a 24oz sirloin for ~$25. A lot of decent steak places around me

[GeneralSerpant]

I am pretty lucky. I can get an 18oz filet mignon for $30 and a 24oz sirloin for ~$25. A lot of decent steak places around me

First I thought you meant at a butcher and I was gonna say that $26.67 / lb isn't that cheap for tenderloin. Maybe prime and dry-aged and from some specialty farm though.

Weren't you gonna make jerky at some point? The vinegar in my marinade was smelling good at first. Reminded me of jerky.