Gretzky

Secret of cooking thick steak:% o1 w. z! k/ R. 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!!!!!- q9 @2 F  g; I4 j; d$ S
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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:
- O9 @' |5 r& r1 t3 @3 r! Z. O, h
# ]1 }4 Y* I4 l* [0 r) I* v$ m% XMake 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).
* l) h( T  c1 x& c) c, J5 `- P! O$ V$ O. l$ \, V. @/ M
One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!" D0 j% P$ o. R: A
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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.
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% i' E1 A# ^  \8 `1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.& j. C; {( N* t8 J( t$ p
2)Heat pan, pour oil, fried the wings until 90% done.+ Y5 M0 J4 b7 |  }5 C: q7 G
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)* h2 k2 M( V1 f( \

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Gretzky

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