Gretzky

Secret of cooking thick steak:8 J7 |# D% D% j( O$ s
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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).
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One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!) j- n' t( y* K+ p

2 }1 K6 C4 I6 g' \I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:+ r0 T8 B. c% s! q) P! ^
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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).
9 {. ?& r4 k5 p/ B1 e- a, t# ]* N, L# b
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
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I 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.2 D# u8 T! Q/ y# V/ _

) N! J* c) d4 R7 K/ W1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.8 I7 {& x$ D% b! \0 S3 F& N1 K2 t. p9 `
2)Heat pan, pour oil, fried the wings until 90% done.0 ^# f$ @/ x' {4 {
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)
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! a/ }* m+ I) ~8 E0 Y; `8 T8 r" A7 `Done....

Gretzky

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