Used to be about the best $20 you could spend on a household item. I'm certain they're more expensive now.
Anyway, cast iron is good for steak because of its thermal capacitance. It ain't the world's best conductor but it'll get hot as fuck, which will put a good sear on your steaks.
Get the skillet rocket hot, 2 minutes or less per side for a 1" ribeye. You're gonna have to eyeball it (or poke it, take temp, etc.) from there.
BE CAREFUL NOT TO OVERCOOK IT. You're gonna have to have some color on it though because, unless you're using Waigyu or something, it may be unpleasantly tough if it's too rare.
As far as seasoning goes, for me, with steak anyway, less is more. Salt and pepper. MAYBE some rub if you really like it.
Compound butters are super cinchy to make and an easy way to amp up an aleady dynamite dish.
Chop up some herbs you like (Rosemary and Thyme pair very well with steak if you're looking for a starting point) and toss them in an oven/freezer safe dish with blue cheese. Some kind of Alium can be nice too (onion, garlic, shallots, chives, etc.).
Melt some butter (I like to brown it) and pour it over your cheese/herb mixture. Give it a stir if the mood strikes you and throw it in the freezer (this is best prepared ahead of time).
When the steaks have finished resting following cooking (10 minutes ought to do), top with a quenelle of the compound butter prepared earlier.
I like to pair the above with sauteed mushrooms with caramelized onions and mashed potatoes with mushroom gravy.
Yes! Spot-on! I said no more than 3 minutes per side because that's how ma-in-law likes 'em. Me and the missus flip ours at 2 minutes or less. Also, it varies by thickness, and the last steaks we made were all super thick. Gotta buy more of those...
I recently bought a set of 2 cast iron skillets for $25. I love them. I use them to cook steaks on the oven all the damn time. I've perfected my art of cooking steaks on the oven top. I agree that skillets are a great way to cook, especially steak. Good luck homie.
I hate that guy with a passion. Iād knock him the fuck out just for his mouth. Fuck what he knows and does. Bitch talk to me like he speaks to people, get KTFO!
Make some mistakes. Itās all about the timing. 3 minutes on this side 4 minutes on the other. Depends on your setup. But when you dial it in, heaven!
Really? Leave steak at room temp for at least two hours. Cast iron skillet on med-high. Use plenty of ghee, and pan fry the steak on each side till there's a nice red-brown crust on each.
Let rest for five mins before cutting and eating. Steak purists will seethe hard, but I enjoy some A1 sauce with a steak. EZ PZ
Steak purists will seethe hard, but I enjoy some A1 sauce with a steak.
At the implementation, perhaps (no specific gripes and it is mass-market food and, as such, may have something potentially objectionable in it) and the flavor profile is on point.
It absolutely can be and what a delightful foil to clean all of that delicious fat off of ones palate so that it may be enjoyed anew.
It wouldn't be my first or only choice and I'm a fan (of the steak sauce profile anyway. I can't remember the brand I use and the flavor is faithful to the original).
It is just a radish after all. They grow the size of baseballs where I am and keep coming up year after year. Plant them in spring and fall. There are extra spicy varieties which I enjoy.
[ - ] MaryXmas 1 point 10 monthsAug 1, 2024 21:24:22 ago (+1/-0)
Spanish black is one I have tried. Keep an eye for the size of the radish. Some are super small and are amazingly spicy, others are huge and not spicy at all. Mix with vinegar or ferment them for a sauce. Book is called fiery ferments.
I don't eat it on steak and I do have a bottle in the fridge. The tamarind/anchovy flavor can be good for dressings/marinades if using it as a condiment is not your cup of tea.
Like I was telling @lord_nougat earlier, I'm sort of ambivalent towards it.
I generally like it as a flavor profile and I don't find myself using it all that much.
As I write this, my memory is jarred. The last time I used that stuff was for Bloody Mary brunch with the in-laws.
To me it is too much like Worcestershire sauce, which I despise. In fact, I have replaced Worcestershire sauce with soy sauce, while reducing other salt contributors is marinade recipes because I hate it so much. I never thought of other uses for A-1, hmm.
Assuming your health need is just for red meat, not necessarily actual steak. You could also make hamburgers, cook ground beef with chopped veggies in a skillet, or make a stew with stew meat and carrots/potatoes/onion/etc in a pan on the stove.
Do you have a meat thermometer? If so reverse sear method is easy. You bake the steaks at a low temperature 200-250F) take them off when the internal temp is where you want it, wait a few minutes for them to cool, then sear in a very hot pan. Hot and fast sear because youāre not trying to cook the inside of the steak.
If you donāt have a meat thermometer youāll have to stick with timing it to get you in the ballpark and then use your thumb to determine if itās done to your liking.
Like three minutes a side MAX, in an iron pan. Maximum fire! I like to add some olive oil, salt, pepper, whatever looks good that is laying around. Oh, butter is also nice.
Simple answer. Cast iron skillet. Put some olive oil in that bitch. Season your steak, let it sit out and get a little closer to room temp before cooking if you just pulled them out of the fridge. Get that skillet medium-hot. Put steak on. Medium rare- 4 minutes on each side. 5 on one side 4 on the other if its a thicker steak.
Smash garlic all over both sides, Marinate the steak in worchestshire sauce mixed with Montreal steak spice, 1-2 hrs at cool room temp...cast iron pan with a good chunk of butter and heat it up until butter sizzles but don't burn, enter steak into the pan and keep turning it over every 10seconds or so but never let butter burn, even remove pan from heat to cool it down, slash the middle of the steak to check the heat you want, more heat less pink, then when it's near to where you want it turn up the heat to high and braze the outside...use fresh bread to wipe skillet...add horseradish and a half dozen shrimp and you'll forget about the starving niggers in Biafra
Everyone is making this way too complicated. Oven until about 10Ā° shy of done, into a fuckoff hot pan to sear while spooning melted butter (or compound butter if you prefer) over all sides. Finish with salt & pepper to taste. Done.
Alternatively, salt and pepper the steak before going into the oven so it has time to work into the meat.
With a steak that is not cold but cooler than room temperature put a pan on the stove atmed high heat. Let the pan get hot. Put the steak in. 3 minutes then flip. 3 minutes then out out and on a plate where you won't touch it for 2 minutes. Pour any grease and juice from pan on top of the steak.
You might want 4 minutes per side if you want it well done.
When it sits on the plate it keeps cooking and reabsorbs juices . So don't be tempted to cut it to "see if it's done"or salt or season it yet
[ - ] MaryXmas 1 point 10 monthsAug 1, 2024 20:10:13 ago (+1/-0)
Good steaks - don't do this. But for cheap steaks, you can marinate them in baking soda. This works just like a vinegar marinade but instead of acid, it is alkaline. It ends up with the texture that you find in Chinese take out. I love the texture. Fantastic way to cook a roast or with a crock pot too. I will put in some vinegar before serving so it isn't too far away from neutral when it is serving time.
[ - ] Gowithit 1 point 10 monthsAug 1, 2024 20:52:13 ago (+1/-0)
I tried this b.s.(ha) method once wih pork chops and it was exactly that texture that turned me off from it. Whew. im glad it wasn't me. I thought I messed up and maybe added too much.
It seems to work best on low fat and tough cuts - roasts, stew beef, uncured hams, pork shoulder, work quite well but I don't think I would do a brisket. I bet that would be really great for venison. ...now I need to go hunting...
Stovetop steaks are never really good in my opinion, although I have never had to master that method. In this situation I would resort oven roasting a cut such as tri-tip or Chuck roast, maybe even a bottom round. Cut it up into āsteaksā, and feed off it for a few days. Try to round up a cheap grill somewhere. $30 could get you a small outdoor grill to get you started.
If you can, get a smoker, you can get a little cheif for like 50 bucks or even make one for less. Also get a pellet BBQ if you can afford it, charcoal bbq if not. Cold smoke the stake for an hour and toss'er on the bbq until medium.
Itās s-t-e-a-k, not STAKE, you bumble fuck. Besides, who the fuck are you? The only way you would know if shotinthedark was a fed is if you were sucking him off on a sloped rooftop.
Yeah, that's the nicest way I could think to say "fucking don't" It costs almost nothing to get something to smoke meat in and it improves the meat considerably. Unless they guy is living in a high rise in new york, he'll have some space where he can smoke meat so why not?
last time i made steak i did the sear in pan then bake method. they came out awesome.
buy some ribeyes from trader joes. i find these are the best and they are always in stock. my regular supermarket has a shitty steak selection.
take steaks out of fridge and let warm up for a half hour or so. season them with salt and other ingredients if it makes you happy.
preheat oven at 425 i think i used last.
throw some olive oil in your cast iron pan.. turn burner up to mostly high.
once hot throw the steak in the pan and sear the shit out of it for about 2 minutes per side. add some butter to the oil and spoon the oil/butter mixture over the top of the steak after you flip it.
after searing put steak in the oven for about 4-5 minutes.
take out steak and let it rest for 10 minutes.
i like to cut the steak up into little strips after resting. it's easier to eat in small bites. add some pepper to the finished product. i read it's better to pepper it after cooking rather than when seasoning. forget why.
enjoy with some mashed potatoes and a veggie of choice. i like Worcestershire sauce on the steak but that's me.
i had some leftover steak when i did this last and put it in the fridge for later. the next day i warmed it up on the iron pan again and gave a few pieces to my older sister. she said it was amazing. she's a really good cook so i took it as a compliment. i'm a decent cook too but she's way more experienced at it than me.
i'm sticking with this method moving forward. uses less oil, and a lot less smoke in the kitchen. (we don't have an exhaust fan, old house)
[ + ] Fascinus
[ - ] Fascinus 13 points 10 monthsAug 1, 2024 18:46:00 ago (+13/-0)*
Used to be about the best $20 you could spend on a household item. I'm certain they're more expensive now.
Anyway, cast iron is good for steak because of its thermal capacitance. It ain't the world's best conductor but it'll get hot as fuck, which will put a good sear on your steaks.
Get the skillet rocket hot, 2 minutes or less per side for a 1" ribeye. You're gonna have to eyeball it (or poke it, take temp, etc.) from there.
BE CAREFUL NOT TO OVERCOOK IT. You're gonna have to have some color on it though because, unless you're using Waigyu or something, it may be unpleasantly tough if it's too rare.
As far as seasoning goes, for me, with steak anyway, less is more. Salt and pepper. MAYBE some rub if you really like it.
Compound butters are super cinchy to make and an easy way to amp up an aleady dynamite dish.
Chop up some herbs you like (Rosemary and Thyme pair very well with steak if you're looking for a starting point) and toss them in an oven/freezer safe dish with blue cheese. Some kind of Alium can be nice too (onion, garlic, shallots, chives, etc.).
Melt some butter (I like to brown it) and pour it over your cheese/herb mixture. Give it a stir if the mood strikes you and throw it in the freezer (this is best prepared ahead of time).
When the steaks have finished resting following cooking (10 minutes ought to do), top with a quenelle of the compound butter prepared earlier.
I like to pair the above with sauteed mushrooms with caramelized onions and mashed potatoes with mushroom gravy.
Anyway, good luck with your steaking adventure!
*Edit: Added "don't over/undercook" bit
[ + ] lord_nougat
[ - ] lord_nougat 4 points 10 monthsAug 1, 2024 18:59:09 ago (+4/-0)
I said no more than 3 minutes per side because that's how ma-in-law likes 'em. Me and the missus flip ours at 2 minutes or less. Also, it varies by thickness, and the last steaks we made were all super thick. Gotta buy more of those...
[ + ] MaryXmas
[ - ] MaryXmas 3 points 10 monthsAug 1, 2024 20:00:54 ago (+3/-0)
[ + ] UrCoolerOlderBrother
[ - ] UrCoolerOlderBrother 0 points 10 monthsAug 2, 2024 01:19:43 ago (+2/-2)
[ + ] FacelessOne
[ - ] FacelessOne 6 points 10 monthsAug 1, 2024 18:37:04 ago (+6/-0)
[ + ] FacelessOne
[ - ] FacelessOne 4 points 10 monthsAug 1, 2024 18:44:38 ago (+4/-0)
[ + ] Gowithit
[ - ] Gowithit 5 points 10 monthsAug 1, 2024 19:11:37 ago (+6/-1)
[ + ] Vrbllpollushin
[ - ] Vrbllpollushin 1 point 10 monthsAug 2, 2024 13:53:42 ago (+1/-0)
[ + ] TheOriginal1Icemonkey
[ - ] TheOriginal1Icemonkey 0 points 10 monthsAug 1, 2024 19:14:46 ago (+2/-2)
Iād knock him the fuck out just for his mouth.
Fuck what he knows and does.
Bitch talk to me like he speaks to people, get KTFO!
[ + ] FacelessOne
[ - ] FacelessOne 5 points 10 monthsAug 1, 2024 19:21:12 ago (+5/-0)
[ + ] lord_nougat
[ - ] lord_nougat 2 points 10 monthsAug 1, 2024 22:30:48 ago (+3/-1)
But he really needs to say nigger and faggot a lot more.
[ + ] HonkyMcNiggerSpic
[ - ] HonkyMcNiggerSpic 5 points 10 monthsAug 1, 2024 19:26:30 ago (+5/-0)
[ + ] Gowithit
[ - ] Gowithit 5 points 10 monthsAug 1, 2024 18:36:23 ago (+5/-0)
[ + ] Gowithit
[ - ] Gowithit 4 points 10 monthsAug 1, 2024 19:34:42 ago (+4/-0)
https://youtu.be/L53xr0aBrEo?si=5SUL64ZdNZe-1J6h
[ + ] MaryXmas
[ - ] MaryXmas 2 points 10 monthsAug 1, 2024 20:07:12 ago (+2/-0)
[ + ] Portmanure
[ - ] Portmanure 4 points 10 monthsAug 1, 2024 19:07:40 ago (+4/-0)
[ + ] big_fat_dangus
[ - ] big_fat_dangus 3 points 10 monthsAug 1, 2024 18:48:44 ago (+3/-0)
Let rest for five mins before cutting and eating. Steak purists will seethe hard, but I enjoy some A1 sauce with a steak. EZ PZ
[ + ] RMGoetbbels
[ - ] RMGoetbbels 8 points 10 monthsAug 1, 2024 19:24:33 ago (+8/-0)
MUH PUNJABI BROTHER FROM ANOTHER MOTHER! What side of the street do you like to shit on?
[ + ] MaryXmas
[ - ] MaryXmas 3 points 10 monthsAug 1, 2024 20:11:06 ago (+3/-0)
[ + ] RMGoetbbels
[ - ] RMGoetbbels 3 points 10 monthsAug 1, 2024 20:43:04 ago (+3/-0)
[ + ] big_fat_dangus
[ - ] big_fat_dangus 2 points 10 monthsAug 1, 2024 19:51:21 ago (+2/-0)
[ + ] Fascinus
[ - ] Fascinus 2 points 10 monthsAug 1, 2024 18:51:53 ago (+2/-0)
At the implementation, perhaps (no specific gripes and it is mass-market food and, as such, may have something potentially objectionable in it) and the flavor profile is on point.
Tamarind and anchovies. What's not to like? :)
[ + ] lord_nougat
[ - ] lord_nougat 4 points 10 monthsAug 1, 2024 19:00:35 ago (+4/-0)
[ + ] Fascinus
[ - ] Fascinus 2 points 10 monthsAug 1, 2024 19:04:32 ago (+2/-0)
It wouldn't be my first or only choice and I'm a fan (of the steak sauce profile anyway. I can't remember the brand I use and the flavor is faithful to the original).
[ + ] MaryXmas
[ - ] MaryXmas 3 points 10 monthsAug 1, 2024 20:02:01 ago (+3/-0)
[ + ] Fascinus
[ - ] Fascinus 2 points 10 monthsAug 1, 2024 20:46:48 ago (+2/-0)
I'm actually lucky enough to reliably be able to find it fresh. It has a delicate, floral taste to it that is lost with the prepared product.
[ + ] MaryXmas
[ - ] MaryXmas 2 points 10 monthsAug 1, 2024 21:17:10 ago (+2/-0)
[ + ] Fascinus
[ - ] Fascinus 1 point 10 monthsAug 1, 2024 21:19:04 ago (+1/-0)
Today I learned.
Thanks for letting me know about this. I'll be sure to look into it.
[ + ] MaryXmas
[ - ] MaryXmas 1 point 10 monthsAug 1, 2024 21:24:22 ago (+1/-0)
[ + ] TheOriginal1Icemonkey
[ - ] TheOriginal1Icemonkey 1 point 10 monthsAug 1, 2024 19:17:12 ago (+1/-0)
Bro.
[ + ] Fascinus
[ - ] Fascinus 2 points 10 monthsAug 1, 2024 19:22:03 ago (+2/-0)
Like I was telling @lord_nougat earlier, I'm sort of ambivalent towards it.
I generally like it as a flavor profile and I don't find myself using it all that much.
As I write this, my memory is jarred. The last time I used that stuff was for Bloody Mary brunch with the in-laws.
We should do that again.
[ + ] TheOriginal1Icemonkey
[ - ] TheOriginal1Icemonkey 1 point 10 monthsAug 1, 2024 19:26:20 ago (+1/-0)
I never thought of other uses for A-1, hmm.
[ + ] MaryXmas
[ - ] MaryXmas 2 points 10 monthsAug 1, 2024 19:58:50 ago (+2/-0)
[ + ] TheOriginal1Icemonkey
[ - ] TheOriginal1Icemonkey 1 point 10 monthsAug 1, 2024 19:16:24 ago (+2/-1)
Symbolic of White trash raising.
Sorry bro.
Had to say it!ā”ļøā”ļøš¤£
[ + ] MaryXmas
[ - ] MaryXmas 2 points 10 monthsAug 1, 2024 20:04:43 ago (+2/-0)
[ + ] big_fat_dangus
[ - ] big_fat_dangus 1 point 10 monthsAug 1, 2024 19:50:22 ago (+1/-0)
[ + ] MaryXmas
[ - ] MaryXmas 1 point 10 monthsAug 1, 2024 20:03:08 ago (+1/-0)
[ + ] Sector2
[ - ] Sector2 2 points 10 monthsAug 1, 2024 19:40:51 ago (+2/-0)
Assuming your health need is just for red meat, not necessarily actual steak. You could also make hamburgers, cook ground beef with chopped veggies in a skillet, or make a stew with stew meat and carrots/potatoes/onion/etc in a pan on the stove.
[ + ] Spaceman84
[ - ] Spaceman84 2 points 10 monthsAug 1, 2024 19:40:15 ago (+2/-0)
If you donāt have a meat thermometer youāll have to stick with timing it to get you in the ballpark and then use your thumb to determine if itās done to your liking.
[ + ] RMGoetbbels
[ - ] RMGoetbbels 2 points 10 monthsAug 1, 2024 19:21:20 ago (+2/-0)
[ + ] lord_nougat
[ - ] lord_nougat 2 points 10 monthsAug 1, 2024 18:57:20 ago (+2/-0)*
[ + ] Not_a_redfugee
[ - ] Not_a_redfugee 2 points 10 monthsAug 1, 2024 18:54:06 ago (+2/-0)
Cast iron skillet.
Put some olive oil in that bitch.
Season your steak, let it sit out and get a little closer to room temp before cooking if you just pulled them out of the fridge.
Get that skillet medium-hot.
Put steak on.
Medium rare- 4 minutes on each side.
5 on one side 4 on the other if its a thicker steak.
[ + ] Zyklonbeekeeper
[ - ] Zyklonbeekeeper 1 point 10 monthsAug 2, 2024 04:52:56 ago (+1/-0)
[ + ] uvulectomy
[ - ] uvulectomy 1 point 10 monthsAug 1, 2024 23:50:44 ago (+1/-0)
Alternatively, salt and pepper the steak before going into the oven so it has time to work into the meat.
[ + ] Crackinjokes
[ - ] Crackinjokes 1 point 10 monthsAug 1, 2024 22:00:21 ago (+1/-0)
Put the steak in.
3 minutes then flip.
3 minutes then out out and on a plate where you won't touch it for 2 minutes.
Pour any grease and juice from pan on top of the steak.
You might want 4 minutes per side if you want it well done.
When it sits on the plate it keeps cooking and reabsorbs juices . So don't be tempted to cut it to "see if it's done"or salt or season it yet
It will be perfect medium rare and juicy.
Season to taste.
I would suggest a mix of butter and olive oil.
[ + ] MaryXmas
[ - ] MaryXmas 1 point 10 monthsAug 1, 2024 20:10:13 ago (+1/-0)
[ + ] Gowithit
[ - ] Gowithit 1 point 10 monthsAug 1, 2024 20:52:13 ago (+1/-0)
[ + ] MaryXmas
[ - ] MaryXmas 2 points 10 monthsAug 1, 2024 21:21:44 ago (+2/-0)
[ + ] TheOriginal1Icemonkey
[ - ] TheOriginal1Icemonkey 1 point 10 monthsAug 1, 2024 19:12:44 ago (+1/-0)
In this situation I would resort oven roasting a cut such as tri-tip or Chuck roast, maybe even a bottom round. Cut it up into āsteaksā, and feed off it for a few days.
Try to round up a cheap grill somewhere. $30 could get you a small outdoor grill to get you started.
[ + ] Gowithit
[ - ] Gowithit 4 points 10 monthsAug 1, 2024 19:49:01 ago (+4/-0)
[ + ] MaryXmas
[ - ] MaryXmas 2 points 10 monthsAug 1, 2024 20:12:33 ago (+2/-0)
[ + ] ZenoOfElea
[ - ] ZenoOfElea 1 point 10 monthsAug 1, 2024 18:47:36 ago (+1/-0)
If for what ever reason, you are stuck with a stove top then: https://youtu.be/lVcTvHTn6Dw
For the love of all that's holy, don't put a stake in an air fryer. Shotinthedark3 is fed.
[ + ] TheOriginal1Icemonkey
[ - ] TheOriginal1Icemonkey 2 points 10 monthsAug 1, 2024 22:31:04 ago (+2/-0)
Besides, who the fuck are you?
The only way you would know if shotinthedark was a fed is if you were sucking him off on a sloped rooftop.
[ + ] ZenoOfElea
[ - ] ZenoOfElea 0 points 10 monthsAug 2, 2024 00:21:12 ago (+0/-0)
[ + ] big_fat_dangus
[ - ] big_fat_dangus 1 point 10 monthsAug 1, 2024 18:50:43 ago (+2/-1)
"Oh, well first you get a smoker...."
Nigga.
[ + ] ZenoOfElea
[ - ] ZenoOfElea 1 point 10 monthsAug 1, 2024 22:11:21 ago (+1/-0)
It costs almost nothing to get something to smoke meat in and it improves the meat considerably. Unless they guy is living in a high rise in new york, he'll have some space where he can smoke meat so why not?
And I also did answer his orignal question.
[ + ] Deleted
[ - ] deleted 0 points 10 monthsAug 1, 2024 23:56:32 ago (+0/-0)
[ + ] Shotinthedark3
[ - ] Shotinthedark3 1 point 10 monthsAug 1, 2024 18:38:07 ago (+1/-0)
[ + ] TheOriginal1Icemonkey
[ - ] TheOriginal1Icemonkey 2 points 10 monthsAug 1, 2024 19:17:51 ago (+2/-0)
[ + ] Shotinthedark3
[ - ] Shotinthedark3 0 points 10 monthsAug 3, 2024 18:15:29 ago (+0/-0)
[ + ] MaryXmas
[ - ] MaryXmas 2 points 10 monthsAug 1, 2024 20:13:36 ago (+2/-0)
[ + ] psykx
[ - ] psykx 0 points 10 monthsAug 1, 2024 23:20:22 ago (+0/-0)
buy some ribeyes from trader joes. i find these are the best and they are always in stock. my regular supermarket has a shitty steak selection.
take steaks out of fridge and let warm up for a half hour or so. season them with salt and other ingredients if it makes you happy.
preheat oven at 425 i think i used last.
throw some olive oil in your cast iron pan.. turn burner up to mostly high.
once hot throw the steak in the pan and sear the shit out of it for about 2 minutes per side. add some butter to the oil and spoon the oil/butter mixture over the top of the steak after you flip it.
after searing put steak in the oven for about 4-5 minutes.
take out steak and let it rest for 10 minutes.
i like to cut the steak up into little strips after resting. it's easier to eat in small bites. add some pepper to the finished product. i read it's better to pepper it after cooking rather than when seasoning. forget why.
enjoy with some mashed potatoes and a veggie of choice. i like Worcestershire sauce on the steak but that's me.
i had some leftover steak when i did this last and put it in the fridge for later. the next day i warmed it up on the iron pan again and gave a few pieces to my older sister. she said it was amazing. she's a really good cook so i took it as a compliment. i'm a decent cook too but she's way more experienced at it than me.
i'm sticking with this method moving forward. uses less oil, and a lot less smoke in the kitchen. (we don't have an exhaust fan, old house)
[ + ] GreenSaint
[ - ] GreenSaint -1 points 10 monthsAug 1, 2024 23:15:04 ago (+0/-1)