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發表於 2005-6-8 05:38 AM
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Secret of cooking thick steak:) u) c4 e7 e3 E" J4 ~7 c/ {
5 M z3 d0 O, a; b* i; P9 M* s% \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!!!!!& d+ O" B4 n% L8 P) A& q b
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I don't like the add on sauce...simple steak with marsh potato is the best. |
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