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[quote=Anonymous][quote=Anonymous]I love flank steak, but I agree with others that it isn’t what someone is referring to when the say they want a steak. I agree that going out might be easiest, or if cooking at home is look for recipes for filet mignon or one of the Ina oven tenderloins. Ribeye and strip steaks etc. can be fatty and harder to cook properly if you’re unfamiliar. [/quote] Best cuts are extremely easy to cook. Butcher will cut small for you. Put the thing bagged on the counter for 30 minutes - gets all that fat to room temp so it melts in the cut. Pan on high - light sear each side with light salt only. Move to oven at 350 for about 20 minutes depending on the size, rareness etc In the steak sear pan you can put some mushrooms, onion, garlic, sauteed in butter or whatever you like. [/quote]
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