whats better for a bmx frame aluminum or hi-tensile 1020?
A cast iron skillet is great but not for Ribeye!! Broil the thingThis is a dry heat cut of meat!! if you don't have the broiler pan: tray pan with slotted cover tray, then use a cookie sheet with foil, build up the sides of the foil for lip to hold the fatsput a rack on it, sprayed with non stick spray and broil your RibeyeDo not put the salt and pepper or other seasonings on til it is nearly doneBroil about 10 minutes per side for medium rare which is just hot pink in the middle.
Any steak under 1 is thin cut in my bookIf the steak is ~ 1/4 I suggest utilizing the broiler method, Bring the meat to room temp and lightly coat with oilSprinkle fresh ground pepper, kosher salt, and garlic to tasteBroil at 400 for 2 minutes per sideAnything over 1/2 can be easily done with a hot skillet and finished in a 500 degree ovenAs much as I love grilling and smoking, I prefer to skillet cook and oven finish a quality steakI occasionally use my ceramic grill/cooker to cook steaks, but only with thick cut steaks and my sear is at 700+ degrees and then finished for a few minutes at 500 degrees in the oven.
Never cook a perfectly good steak in a skilletUser your oven's broilerA good thick steak can be cooked in approx 15 min(5-7 min on each side)If you don't have a broiler pan, use a cookie sheet with sides and a wire rack sitting on itLine cookie sheet with foil for easier cleanupUse MsDash or Lemon Pepper for seasoningWhen you do get a skillet, get a wok instead - especially if you have a gas stove!
If you have a broiler pan in your oven you can use thatSmash some garlic and let it sit in 2 tablespoons of olive oil for 30-60 minutes, brush the broiler side with the garlic oilThen just lightly salt and pepper the top of the steaksBroil for 4-7 minutes about 3 inches under an open flame depending on thickness and desire donenessTurn, Broil for 2-3 minutes and serve longer cooked side up.
It depends on the grade of aluminum and type or ridingFor racing Aluminum for dirt jumping steelBut you never specified the grade of aluminum or riding styleHere a little info for you thoughIgnoring cost, bicycle tubing determines 3 main characteristics of a bicycle frame, weight, stiffness and strength Depending on the tubing you use you can have a heavy, flexy strong frame, a light, stiff weak frame etcAluminum is an inherently soft/weak material (think of aluminum foil)It gains it’s strength from the alloying agents and heat treat which can make it very strongMost bicycle frames will use a SAE 6000 or 7000 series Aluminum (Unless you go to a department store, Sears, Wal-Mart etc) which is also a 1/3 weight of steel, so you can use about 3 times the amount and equal the same weight as a steel frameUnfortunately compared to most high grades of steel, aluminum isn’t very strongYour question about Hi Tensile 1020, compared to most quality steels, you are dealing with the bottom of the barrel1020 steel is crap, but guess what it’s still stronger than 6061 T6 aluminumHmmmm but if I can use 3X the Aluminum for the same weight what does that mean? With out writing a thesis, chances are your Aluminum frame will be lighter, and much stiffer You said 1020 steel, my advice to you is don’t buy a bicycle from a department store if you plan on doing anything athletic 1020 compared to a high grade Aluminum frame is going to be junk Of course if you are shopping at a department store any frame you get is going to be crap, aluminum or steel.
