put it in a no stick frying pan on a gas stove, heated on medium realized it was super thick after a while and sliced the cut in half, cooked the raw side a bit longer overall would say it was cooked medium
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your method is worlds more sophisticated than tonight's attempt
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y . . . yeah
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cooking with fats intimidates me for some reason but I should grow as a person and overcome this
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should probably bring out my cast iron for this maybe and also learn to use my cast iron
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To add to this, for a very thick steak you'll want to oven it first for a little bit, to get the middle to about 50C before searing in a very hot (literally, oil smoking) pan. Two foolproof ways: meat thermometer, or cooking at 50C for hours (if oven reliable)
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I'm from the US Midwest, it is not mine to judge anyone
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At least the horrible food from the Midwest is delicious
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Changed my life. Now I can get a steak basically perfect every single time
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::very poindexter voice:: well, actually... https://www.thekitchn.com/does-searing-meat-really-seal-in-the-juices-food-science-218211 …
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