Gretzky

Secret of cooking thick steak:
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Make sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness).5 X/ a+ ^0 q8 C# o, n8 \! [) [) _

7 g) H; v9 O; K  Z& C4 VOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!" G) @$ a" r& c

, e( y$ k  p- `4 \, xI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:" }7 H0 O' c1 k8 O* Q/ ]
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Make sure you have lots of oil (olive oil better) and the pan is thoroughly hot. Dried the steak with towel, seasoned with a bit of salt and pepper...turn the heat to high....fried the steak on one side for about a min...flip to the other side and do the same. By now you should have the two sides 'caramelized', meaning the 'crust' is now burned. TURN THE HEAT DOWN TO LOW-MED or LOW...keep flipping from time to time...cooking time varies (depending on the thickness).
- p! z( x" R( P) s/ O7 ~1 ?! {- r- L1 U. L6 t$ i
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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8 T/ L! J$ j& h+ bI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Ingredients: Chicken 'middle' Wings (10 pieces); 3 soup spoons of brown sugar and 4 to 5 slices of lemon.
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1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.
% c1 C& {6 x& O( o; }1 D' ?: U' |2)Heat pan, pour oil, fried the wings until 90% done.2 c! w- U/ g  ^4 U) s
3)Put lemon slices, sugar and 1/2 of hot water to pan. Stir for a minute and put the lid on for 6-10 minutes (or the water turns into sauce)  i8 ?( }/ Z6 R- z7 o! L" x
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Done....

Gretzky

Thanks for the recipie....you can actually post it here (just up stairs)
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