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[quote=Anonymous]It really depends what cut it is. You have to cook specifically for the cut. I think filet mignon is the easiest to cook but it’s most expensive and some people don’t consider it really steak. I do it seared each side them finished in oven. Resting is also key for any steak and it’s best to cook it at room temp. Delmonjco is nice. Anything like flank steak, skirt steak etc really needs to be marinated. [/quote]
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