Gretzky

Secret of cooking thick steak:  f4 p# y- x3 S+ O4 {
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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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- D3 h% g4 o% [: L, bOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!" D  V+ M; u% s3 A
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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:, f% e) @6 X& c# {& i
9 t$ z5 Y" T/ e$ i: @; }* U; e
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).
) x! d' q7 L; M4 F! w
9 a' q2 @( c* R2 d0 vOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!+ d6 X+ I$ o9 s  K* X& s7 w4 {

' i( R- h2 S8 H/ sI 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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4 s. @) d8 g) ?& n0 @1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.
. ]& @4 {: }0 a0 b+ p( v9 z2)Heat pan, pour oil, fried the wings until 90% done.5 Q/ f; E9 ?; }1 R
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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