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).0 q& J7 g" ^- ?4 `8 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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, @* e. ~; O& _I don't like the add on sauce...simple steak with marsh potato is the best.

Gretzky

Secret of cooking thick steak:
# c. q2 e! X2 j5 P- c& U2 X$ d2 @* k4 L& J# g- d% X
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).1 J! i8 _8 U, S+ S: P9 F

, X* v! ?1 U& N+ MOne thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!
4 c7 T( }2 y1 A- i/ |- g0 Y
; y% a$ H# z$ k- yI 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.0 Q+ [5 n/ z: O
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1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.# C! U( s6 C, Y; `  e8 \% H3 k
2)Heat pan, pour oil, fried the wings until 90% done.! j2 [  d) e! T
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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( W2 X* d( Q3 ]' |9 ADone....

Gretzky

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