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).( O- b$ S! V7 |; m, ]
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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

Secret of cooking thick steak:6 E' d3 h/ H! D7 D

7 ~0 L; s  t/ o8 E# j5 ZMake 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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' k) ~4 ^, T4 @/ r5 c8 AOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!" ~+ a7 Q  I, ?" j. r$ @
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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.# {% Q3 c- ?4 M* e. a" ^

7 n8 V  Q" W. z) g2 i1 l1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.
9 z" W( E/ Y7 m# y, P2)Heat pan, pour oil, fried the wings until 90% done.0 {/ n, C. d" N9 w7 ?, |2 c
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)! c  T2 E( k2 V" U( @7 ~1 J

- f' `+ Z0 f- K- UDone....

Gretzky

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