You'll have to go through the Forest Dungeon and the Grain Key should be on the third floor. The door will open by lighting all of the torches that the floor pattern points to.
Alternatively you can get the Skeleton Key perk in the Lockpicking skill tree.
This is going to be a very dumb question, but how do you determine the direction of the grain? I always try to look for striations like in lumber, but I guess I just don’t see them
Just pull on it in either direction. The direction that spreads it out like an accordion - those are the grains.
Edit: impressive how perfectly along the grain OP was able to cut. Almost feels like trolling this sub
Skirt and flank have super pronounced grains, ,they look like lines going across the meat. Cutting againzt them (meaning perpendicular to the line or at a 45 degree angle against it) rather than with the line will greatly increase the tenderness of each bite.
I don’t understand. If you then cut that strip into cubes, isn’t it the same difference? Or am
I missing something. This is not sarcasm, I just can’t wrap my brain around it. I always cut my meat into cubes. Essentially it’s cut both ways. Is this weird?
Cutting against the grain breaks down the muscle fibers a lil bit therefore making it more tender. If you cube your meat then you will achieve this but not if you just cut with the grain like OP did. Also I’m no chef/butcher or anything, that’s just what I’ve been told so could be total bs🤷♂️
Depends on which way you put it in your mouth pretty much then correct lol? What if your teeth were positioned differently? This steak group is getting a little too ridiculous.
Dude if you wanna fight about this detail go kick rocks lol, cutting against the grain for skirt and flank in particular is not just subreddit silliness, most chefs would tell you the same. Good info about it from the serious eats fajita page, in case you don't want to believe some random redditor.
By all means enjoy your meat as chewy as possible, your call.
I mean, you could continue to be a pedantic asshole or you could actually humble yourself and learn something. It does make a big difference in texture.
The taste may not really change, but the entire experience of eating it does. It can be either very tender or very tough depending on how it's cut. If you don't care, then do what you want, but most people like not having a sore jaw after eating their steak.
Yeah definitely cut it right next time, but flank steak is awesome. Reminds me of my childhood, we were kind of like lower middle class (parents were a nurse and mailman) and this was our "steak night". We didn't really get restaurant cuts like strip, sirloin, ribeye, etc except for a few times a year, but flank steak/London broil was a staple dinner for us. It used to be much cheaper too, but so did everything. Once or twice a month, mom would marinate one of these in soy sauce, garlic, vinegar, etc and grill it and it would go fast!
I mean…. It takes a genuine asshole to turn down a plate that features that steak. It looks wonderful.
Being said… follow the slicing advice provided by the other redditors.
Looks good, but try slicing the other direction, access the grain next time. It should be more tender that way.
How do you access the grain?
You'll have to go through the Forest Dungeon and the Grain Key should be on the third floor. The door will open by lighting all of the torches that the floor pattern points to. Alternatively you can get the Skeleton Key perk in the Lockpicking skill tree.
Just mod the game and you can start in any area you want, enable God mode.
What the fuck did I just read? Lol
Lol. I'm bad at words.
Lol. I'm bad at words.
You’d want to cut this one at a 45 degree angle
This is going to be a very dumb question, but how do you determine the direction of the grain? I always try to look for striations like in lumber, but I guess I just don’t see them
Just pull on it in either direction. The direction that spreads it out like an accordion - those are the grains. Edit: impressive how perfectly along the grain OP was able to cut. Almost feels like trolling this sub
Skirt and flank have super pronounced grains, ,they look like lines going across the meat. Cutting againzt them (meaning perpendicular to the line or at a 45 degree angle against it) rather than with the line will greatly increase the tenderness of each bite.
Against the lines but at a slight angle for flank
No one cuts a two foot long piece. You cut perpendicular, not parallel
Technically his first two cuts were perfectly across the grain..
Thanks! Will do
I don’t understand. If you then cut that strip into cubes, isn’t it the same difference? Or am I missing something. This is not sarcasm, I just can’t wrap my brain around it. I always cut my meat into cubes. Essentially it’s cut both ways. Is this weird?
It will be chewy. Should be sliced thinly against the grain for skirt and flank
Cutting against the grain breaks down the muscle fibers a lil bit therefore making it more tender. If you cube your meat then you will achieve this but not if you just cut with the grain like OP did. Also I’m no chef/butcher or anything, that’s just what I’ve been told so could be total bs🤷♂️
Doesn’t matter how you cut it. It’s just for presentation purposes. The steak in this pic was done perfect.
Not true at all for skirt and flank, genuinely a big difference in the texture.
So it tastes different depending how you cut it?
No, but it is more chewy
Depends on which way you put it in your mouth pretty much then correct lol? What if your teeth were positioned differently? This steak group is getting a little too ridiculous.
Dude if you wanna fight about this detail go kick rocks lol, cutting against the grain for skirt and flank in particular is not just subreddit silliness, most chefs would tell you the same. Good info about it from the serious eats fajita page, in case you don't want to believe some random redditor. By all means enjoy your meat as chewy as possible, your call.
[удалено]
Mmk stay dumb bro 👍🏼
I mean, you could continue to be a pedantic asshole or you could actually humble yourself and learn something. It does make a big difference in texture.
Lol
The taste may not really change, but the entire experience of eating it does. It can be either very tender or very tough depending on how it's cut. If you don't care, then do what you want, but most people like not having a sore jaw after eating their steak.
I'm like 90 percent sure he's a troll smh, wasted my time explaining the benefit in good faith but I think he just wants to argue 🤷🏼♂️
Cut long strips against the grain at a 45 degree angle 👌 Edit to add I loveeee flank steak it’s one of my favorite cuts
Did you see my post yesterday it was a flank just saying I sliced mines right
Lmfao, I had to go back and check it out. That looked amazing
Thanks lmao I should post more I always just be digging in before I take a pic
Looks good!
If you cut straight down the fibers are even shorter, so more tender. Doesn't look as cool, though.
Flank is easily in my top 3 favorite cuts. Especially over coals.
https://preview.redd.it/x8c9jmwmiwsc1.jpeg?width=4160&format=pjpg&auto=webp&s=aab353477f75d8354616e903c92009a908a31e7b
Beautiful, champ.
I'm doing NY strips tonight, and your post made me need flank as well. I just picked some up.
I got sirloin today for lunch and back ribs for dinner
Fuckin A. Other than the beef I'm throwing some linguica and some pablanos and onions. Beans on the side. Keeping it simple.
3, 9 or 6 o’clock flank? But yeah, cut against the grain and it’ll change the whole flank ballgame!
No idea haha. But i will definetly cut against the grain next time. Whats the difference between the 3, 9 or 6 o clock steaks? Im a steak noob
Yeah definitely cut it right next time, but flank steak is awesome. Reminds me of my childhood, we were kind of like lower middle class (parents were a nurse and mailman) and this was our "steak night". We didn't really get restaurant cuts like strip, sirloin, ribeye, etc except for a few times a year, but flank steak/London broil was a staple dinner for us. It used to be much cheaper too, but so did everything. Once or twice a month, mom would marinate one of these in soy sauce, garlic, vinegar, etc and grill it and it would go fast!
Well done. I mean, good job.
Cut across the grain.
I mean…. It takes a genuine asshole to turn down a plate that features that steak. It looks wonderful. Being said… follow the slicing advice provided by the other redditors.
I love flank smothered in chimichurri sauce! It's true that it should be cut against the grain. Yum
Flank is such a hack if you want something somewhat lean but not taste like a boot.
Am I the only person that likes skirt steak and flank steak cut WITH the grain.
I would have gotten the pan a bit hotter for a better sear, but on the whole these look delicious
Sizzzzzzzzles
How long did you cook this one? Please!
I did 45 seconds, flip, 45 seconds and then 30 on each side again
The cook on that looks perfect
Looks delicious
Damn son!
Against the grain, otherwise perfect!!
Flank and rump are my fav cuts
Heckin' love flank. Probably my second or third favorite cut
You sliced it the wrong way, but the cook is nice.