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chaya35
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 Tue, Nov 02 2010, 1:47 pm
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can a/o tell me how long u bake thin rib steak
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ra_mom
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Tue, Nov 02 2010, 1:56 pm
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You should really grill or pan sear it.
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chaya35
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Tue, Nov 02 2010, 1:59 pm
| ra_mom wrote: | | You should really grill or pan sear it. |
Could u tell me how u pan sear as I never did this. What I'm I better of doing grilling on a George Forman or pan searing. Thanks.
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ra_mom
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Tue, Nov 02 2010, 2:07 pm
| chaya35 wrote: | | ra_mom wrote: | | You should really grill or pan sear it. |
Could u tell me how u pan sear as I never did this. What I'm I better of doing grilling on a George Forman or pan searing. Thanks. | It will be juicier in the pan.
For thin cut rib steak or thin cut fillet steak only.
Heat a dry heavy skillet over medium-high heat, waiting until you feel the heat rising 8 inches above the pan. (Will take a while - important step).
Place a bit of olive oil to pan. Add steaks. Do not move steaks around. For well done, watch the sides of the steak and wait until the sides have browned all/ most of the way up.
Flip over and finish the other side, about 5-8 minutes.
Serve immediately. If need to serve in 15 minutes, wrap each steak tighly in foil to retain pan juices in the meantime.
Blend some crushed garlic, olive oil, parsley flakes, salt and black pepper; smear a bit over steak.
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chaya35
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Tue, Nov 02 2010, 3:20 pm
| ra_mom wrote: | | chaya35 wrote: | | ra_mom wrote: | | You should really grill or pan sear it. |
Could u tell me how u pan sear as I never did this. What I'm I better of doing grilling on a George Forman or pan searing. Thanks. | It will be juicier in the pan.
For thin cut rib steak or thin cut fillet steak only.
Heat a dry heavy skillet over medium-high heat, waiting until you feel the heat rising 8 inches above the pan. (Will take a while - important step).
Place a bit of olive oil to pan. Add steaks. Do not move steaks around. For well done, watch the sides of the steak and wait until the sides have browned all/ most of the way up.
Flip over and finish the other side, about 5-8 minutes.
Serve immediately. If need to serve in 15 minutes, wrap each steak tighly in foil to retain pan juices in the meantime.
Blend some crushed garlic, olive oil, parsley flakes, salt and black pepper; smear a bit over steak. |
Thanks will try it.
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