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Reply to "How to cook a tender steak without a grill"
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[quote=Anonymous]Letting it rest after cooking is key. And using the highest heat possible to sear. For a filet, I like to use cast iron, heat it on high for about 10 minutes, and sear both sides, then put in the oven under the broiler. A residential broiler is about 550 degrees - a commercial one is 2,400. So a restaurant steak is going to be better. For thinner cuts, high heat on each side for 5 minutes each and then let rest for 7-8 minutes before slicing or serving. You also need a combo of really good range hood and home ventilation.[/quote]
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