I prefer symbiosis, but yeah, definitely. 
Iām Rick Flair though. Or Stone Cold Steve Austin.
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Confession: I miss the unhinged people on this site that want to ālose weight, get jacked, advice for a insane cycle, or (my personal favorite) the guess my bf%ā. Some of my favorite interactions ranging from the infamous āTitty Boyā of 2024 to the āI donāt work legs because I think they are my best featureā, immediately posting a pic of ZERO leg definition. Can we please start approving those posts again?
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For the most part, they arenāt being denied. Itās typically only when the ārate my physiqueā folks post full on nudes that they get schwaked.
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ok yeah, that is insane lmao
On my end anymoreā¦ it is entertainment.
I confess; well-done steak is my favorite way of having beef, and I like the dryness/toughness that it imparts to it.
I confess whoever has been making you steaks has done a bad job.
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I confess that Iām making steaks right now and I really messed up my cast iron skillet
In all seriousness, good on you for knowing what you want and why.
Also for making the first real confession on this thread in a while.
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Do you have any cast iron care tips?
My mom would NOT like to hear that. If she did, your in for a SCOLDING. (Sheās a yeller, and boy can she yell. Hence I hate raising my voice)
Though I suppose I might be leaving out some details;
When Mom makes beef cubes, she puts them in the oven-pan, with a bottle of water, and a General Washingtonās brown (beef) seasoning packet. She then cooks it in the oven at 350 for awhile. Ive never seen there to be any actual time, she puts it in while it preheats, and then when its dinner time, its done. Very good, and not actually too dry. You can press it and break apart most of the pieces with a fork.
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Youāre eating baked steak tips, which is most likely the confounding variable.
I was the younger of 2 brothers. For 18 years, I didnāt know my mom had a volume below 100 decibels.
That woman was a saint.
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Theyāre pretty low maintenance.
Just meet it on its own terms and use it like someone from the 1800s. It dosenāt need to be babied, just used.
Cook frequency with animal fats. Thatās what builds the seasoning.
Donāt be afraid to use a metal spatula to clean burnt food off. Use hot water and soap. The whole no soap rule is from when it had a lot of lye in it, which will fuck with the coating, but modern soap is fine, just dry it off quickly with heat (stove top or oven) instead of just a towel or air drying, then rub some fat on it when itās dry but still warm.
Leave it in the oven when youāre baking stuff. It helps keep it dry and carbonising the fat, plus modulating your oven temp.
Also if you actually use the cleaning cycle on you oven, leave it in to blast off any crud.
If you have a grill, throw it in there while itās heating up and use it to cook some veggies on one side with your meat on the other.
Cook hot and frequent, keep it dry and oiled. Fin.
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Thanks! Thatās probably my biggest issue, I use it infrequently because I donāt enjoy it but it seems I donāt use it enough to enjoy it
My griddle is just about a permanent fixture on my favorite side of the stove.
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Lou Holtz! RIP Coach
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