Gretzky

Secret of cooking thick steak:- q5 ^7 _$ f1 w: F1 N
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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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4 n6 ], A$ A9 Q' J. [One thing not to do: NEVER PRESS THE STEAK with your ANYTHING...THE JUICES WILL COME OUT!!!!!# K# D3 I5 }, w' d" t
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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:
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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).3 ?; I4 @5 [- B/ B1 `
: r6 \; e/ ^' C
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

Ingredients: Chicken 'middle' Wings (10 pieces); 3 soup spoons of brown sugar and 4 to 5 slices of lemon.8 P& r- F7 L1 Y- |( J
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1)Take the wings out from fridge. Wash and dry them. Room temperature. Little salt on wings.
$ ^9 q& X  Q  ]; f- ]% w2)Heat pan, pour oil, fried the wings until 90% done." b! q7 Q. {: k# 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)
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, |; z& x" H$ ~# F6 j  wDone....

Gretzky

Thanks for the recipie....you can actually post it here (just up stairs)& M: K' B4 @1 h0 g

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