Why are you trying to fry the steaks on the washing machine? 😭😭😭
Sea-Principle-9527
I feel bad for those steaks 🙁 not a single spot on any of these where I could say it’s got a sear
TastySpare
When you “cook” steaks you’re doing it wrong anyway…
Veritas_Vanitatum
But seriously, the steaks have happened to me too. Peter?
PreOpTransCentaur
This isn’t stupid food, it’s a stupid cook.
Academic_UK
What “steak” is that? Don’t look like any steak I’ve seen.
Yeah, this belongs in r/stupidcook
Additional-Age-833
Flip more often and don’t cook as long
SumPimpNamedSlickbak
I’ve never seen this with steak, then again the only steak I’ve seen cooked stovetop was all chopped up for steak tacos. I’ve seen hella bologna bowls like this tho 😂
verbwrangler
Collagen (tendons and ligaments) will start to breakdown and turn into gelatin between 160 and 205 F. if your meat spends significant time above or below that in the pan, that collagen contracts, making the meat curl up. That’s why the pan has to be hot af before you put the meat in, so it can get to 160 quickly.
Low_battery117
What is the cut of steak?
I have only ever seen it curl up like that if you leave a layer of silver skin/ grizzly fat around the outside. As the fat shrinks it curls up around the edges.
Can be prevented by either cutting off all the gristle / silver skin or by scoring the outside with thin cuts.
Or buy different steaks.
ez05151
Also there isn’t much space on that pan to be cooking that many steaks … preferably keep one to a pan for that size
_itsa_me_Mario
Your not rendering off the fat before you cook it. As it cooks the fat is shrinking and pulling the steak together.
CT0292
They look like cheap cuts (nothing wrong with that) but gristle and silver skin and tendons will retract upon cooking. It’s recommended to cut those before cooking.
Also I’d lose the teflon pan and switch to a cast iron. Medium heat. Let it heat up for a few minutes. Make sure you cut the gristle. And then fry for a couple minutes each side.
Getting a sear will require more heat and time. But with the thinness of that steak I worry you might dry it out or overcook in the process.
You could also buy a bacon press to hold it flat while it cooks. That runs the risk of pressing out any juiciness though.
Gunmetalblue32
Depends on your cut of meat. Common with shank steaks in particular. If you cut off or slit the fat band that surrounds the steak then it will relieve the pressure that band causes when it shrinks from cooking.
Plane-Education4750
Too much meat in the pan. Don’t put more than two in a pan this size, preferably one at a time
poop_monster35
It looks like they’re cooking stew meat not steaks.
TerpZ
I’d rather go hungry
NoREEEEEEtilBrooklyn
Only steaks I’ve seen this with are those shit little “minute” steaks. I’ve never seen it with a steak that thick.
JoshuaHarp
How many times am I going to open this app and see these abominations reposted yet again?
Lunavixen15
Ah, I know why this happens. A lot of leaner and loin cuts will often have a bit of connective tissue called silverskin on the edge, if it’s not removed or scored all the way around, it shrinks like a band, pulling the steak into a bowl shape.
That steak should also be cooked at a higher temperature, low temps won’t cause enough browning on the exterior without the steak becoming leather
jinandgin
Trim them and let them warm up a bit towards room temp before putting on the stove.
Illustrious_Abies273
Need a bigger pan firstly.
eagarcia1001
Bapa Schaub?
funkymeatballs
Pan over crowded and not hot enough.
Signal_Collection702
Remove the gristle.
Windk86
Your stakes are telling you they don’t want to be in the heat anymore! stop overcooking! what are you Chilean?
VBgamez
Cut the fat/ tendon/ silver skin surrounding the outside. It shrinks as it cooks which is what makes the edges of the steak shrink and curve up like that.
mkstot
I want my milksteak boiled over hard with a side of your finest jellybeans
justaddvinegar
Pretty sure those are pork chops.
Longjumping_Ad_7493
Use cooking weights, the pan is over crowded. One steak at a time please 🙏 maybe two.
Nice even temp needed to sear
CallenFields
What temp are you cooking at?
HugePurpleNipples
Sometimes when I have mysterious issues like this, I go watch a youtube video on it and it answers a lot of questions. I think it probably has something to do with the edges cooking faster, could make sure your pan is hot enough before putting them in?
beardofmice
Fried bologna cups have entered the chat. Subscribe, for more I grew up poor moments.
33 Comments
Why are you trying to fry the steaks on the washing machine? 😭😭😭
I feel bad for those steaks 🙁 not a single spot on any of these where I could say it’s got a sear
When you “cook” steaks you’re doing it wrong anyway…
But seriously, the steaks have happened to me too. Peter?
This isn’t stupid food, it’s a stupid cook.
What “steak” is that? Don’t look like any steak I’ve seen.
Yeah, this belongs in r/stupidcook
Flip more often and don’t cook as long
I’ve never seen this with steak, then again the only steak I’ve seen cooked stovetop was all chopped up for steak tacos. I’ve seen hella bologna bowls like this tho 😂
Collagen (tendons and ligaments) will start to breakdown and turn into gelatin between 160 and 205 F. if your meat spends significant time above or below that in the pan, that collagen contracts, making the meat curl up. That’s why the pan has to be hot af before you put the meat in, so it can get to 160 quickly.
What is the cut of steak?
I have only ever seen it curl up like that if you leave a layer of silver skin/ grizzly fat around the outside. As the fat shrinks it curls up around the edges.
Can be prevented by either cutting off all the gristle / silver skin or by scoring the outside with thin cuts.
Or buy different steaks.
Also there isn’t much space on that pan to be cooking that many steaks … preferably keep one to a pan for that size
Your not rendering off the fat before you cook it. As it cooks the fat is shrinking and pulling the steak together.
They look like cheap cuts (nothing wrong with that) but gristle and silver skin and tendons will retract upon cooking. It’s recommended to cut those before cooking.
Also I’d lose the teflon pan and switch to a cast iron. Medium heat. Let it heat up for a few minutes. Make sure you cut the gristle. And then fry for a couple minutes each side.
Getting a sear will require more heat and time. But with the thinness of that steak I worry you might dry it out or overcook in the process.
You could also buy a bacon press to hold it flat while it cooks. That runs the risk of pressing out any juiciness though.
Depends on your cut of meat. Common with shank steaks in particular. If you cut off or slit the fat band that surrounds the steak then it will relieve the pressure that band causes when it shrinks from cooking.
Too much meat in the pan. Don’t put more than two in a pan this size, preferably one at a time
It looks like they’re cooking stew meat not steaks.
I’d rather go hungry
Only steaks I’ve seen this with are those shit little “minute” steaks. I’ve never seen it with a steak that thick.
How many times am I going to open this app and see these abominations reposted yet again?
Ah, I know why this happens. A lot of leaner and loin cuts will often have a bit of connective tissue called silverskin on the edge, if it’s not removed or scored all the way around, it shrinks like a band, pulling the steak into a bowl shape.
That steak should also be cooked at a higher temperature, low temps won’t cause enough browning on the exterior without the steak becoming leather
Trim them and let them warm up a bit towards room temp before putting on the stove.
Need a bigger pan firstly.
Bapa Schaub?
Pan over crowded and not hot enough.
Remove the gristle.
Your stakes are telling you they don’t want to be in the heat anymore! stop overcooking! what are you Chilean?
Cut the fat/ tendon/ silver skin surrounding the outside. It shrinks as it cooks which is what makes the edges of the steak shrink and curve up like that.
I want my milksteak boiled over hard with a side of your finest jellybeans
Pretty sure those are pork chops.
Use cooking weights, the pan is over crowded. One steak at a time please 🙏 maybe two.
Nice even temp needed to sear
What temp are you cooking at?
Sometimes when I have mysterious issues like this, I go watch a youtube video on it and it answers a lot of questions. I think it probably has something to do with the edges cooking faster, could make sure your pan is hot enough before putting them in?
Fried bologna cups have entered the chat. Subscribe, for more I grew up poor moments.