Gretzky

Secret of cooking thick steak:, l7 b' B5 @- ?, q2 \

; }- z1 P! a: U- T7 r# NMake 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).2 m8 {. k& _/ G0 C# w) a5 K* }
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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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& o: A/ a- p' n7 j# p, z0 dI don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:: o& K* a/ P/ O! |
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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 v& r2 p/ f1 f' m3 o9 f% o9 G

; c) Y) T9 m& I- x' A8 oOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!. o7 ~8 y, `; P2 `# e7 P; P
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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.) z- Y9 E  _. w
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1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings./ i; T+ }0 e. e" ?
2)Heat pan, pour oil, fried the wings until 90% done.! a$ ]3 F6 S: L3 I! M1 i0 d
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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Done....

Gretzky

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