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  #16   ^
Old Tue, Feb-05-08, 21:46
kevinpa's Avatar
kevinpa kevinpa is offline
Kitchen Experimenter
Posts: 3,260
 
Plan: General LC Maintenance
Stats: 230/160/165 Male 70 inches
BF:way less now
Progress: 108%
Location: Pittsburgh
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Quote:
Originally Posted by Nancy LC
Doesn't that make an awful mess though?


Not really Nancy, I put one of those cheap tin foil pans under it to catch all and then its just a matter of wiping off the rack after you are done.
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  #17   ^
Old Wed, Feb-06-08, 08:21
ElleH ElleH is offline
Registered Member
Posts: 10,352
 
Plan: PP/Atkins Maintenance
Stats: 178/137/137 Female 5'6"
BF:28%
Progress: 100%
Location: Northern Virginia
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"Not really," isn't the right answer for me! Guess I'll stick to pan-frying and grilling!
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  #18   ^
Old Thu, Feb-07-08, 14:34
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pengu1 pengu1 is offline
Senior Member
Posts: 826
 
Plan: Maintenance since 6/08
Stats: 250/189/195 Male 70 inches
BF:Not so much.
Progress: 111%
Location: Sacramento, NorCal.
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I use this method, and it works pretty well. Preheat the oven to 500 degrees. Salt and pepper the steak on both sides. In an oven safe skillet, over high heat, heat 3 tablespoons of vegetable oil till it is smoking. Add the steaks and cook for about three minutes until nicely browned and then flip. Take the skillet and place it in the oven. Let it cook for another 5 minutes for a rare to medium rare. Remove the skillet from the oven and put the steak(s) on a plate and cover with aluminum foil for at least 5 minutes.

A wine reduction sauce with the pan drippings is usually what happens afterward.
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  #19   ^
Old Thu, Feb-07-08, 14:41
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DrH DrH is offline
Senior Member
Posts: 2,185
 
Plan: Atkins (Strict Induction)
Stats: 183/120/115 Female 5'7.5"
BF:21.6%
Progress: 93%
Location: Jupiter, FL
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Ironically, that is the darn recipe I used! Obviously, incorrectly. Tonight we are having juicy NY strips on the grill! No more oven for Jill (cooking steak, that is).



Quote:
Originally Posted by kevinpa
Here is Alton Brown's take on broiling a sirloin steak. I have been doing it this way ever since I saw this show. It turns our perfect.

http://www.foodnetwork.com/food/rec...6_24087,00.html
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