I have picrel steaks, they're pretty thin. Do I cook them searing hot on the cast iron and chop them up small after or should I broil them if so how long? I don't have a grill.
I marinaded them in mustard but if dry's better I could do it that way next time.

actually these are the steaks i have. they're a bit thinner and chuck shoulder. i hammered them out and broiled some last night and they were fine but i overcooked them a bit. they could be better. tips?

>>21405970
pro tip = cook them for less time to avoid overcooking

>>21405990
fucking gordon ramsay over here

>>21405990
ya but would they be better on the cast iron than broiled?

>no grill
even picrel?
Without a flattop or picrel it's hard to cook those cuts right. In a regular saute pan they will boil/steam due to their thinness. If you're making asada/bistec that cut is meant for, you've marinated it in the good shit
If you're going for like a steak sandwich I bet you could slowly cook each piece in a big pan but it'll still probably suck.
Don't even try the oven, a bit batch feels like a waste of aluminum foil. Unless you have a banana bread pan, and hat might work

>>21406298
>Picrel

>>21405966 (OP)
>marinaded them in mustard
What the fuck
You should be marinating them in beer and chopped onions.