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Old 06-09-2011, 10:45 AM   #11
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Try cook'n it on 3 instead of 6, or leave it on 6 and take off the heat when needed.

Marinade is to flavor and tenderize(sometimes), put'n it on at the end won't due much good.....they call that a sauce.

Control your heat and you'll be fine. imho.
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Old 06-09-2011, 10:48 AM   #12
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If something has burned then you have either used to much heat or left it on the heat too long. Since you are cooking on the highest temp you can, try lowering the heat like BigAl suggested.
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Old 06-09-2011, 10:58 AM   #13
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will try that, thanks
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Old 06-09-2011, 11:30 AM   #14
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Yes, you are cooking with heat that is way too high. No wonder everything burns.

Go down to 3 or 4 and cook only until its done.
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Old 06-09-2011, 12:02 PM   #15
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Try cooking on top of the stove just until the outside is seared, then move it to a 350F oven to finish. Of go buy yourself a George Foreman or similar grilling machine.

Oh, and stop cutting your steak open. You're letting out all the juices. While you're out shopping for the George Foreman, pick up an instant read thermometer too!

Rare Steak – 125F
Medium-Rare Steak – 130 – 135F
Medium Steak – 140 – 145F
Medium-Well Steak – 150 – 155F
Well-Done Steak – 160F

Eventually you'll learn to tell the doneness by touch:

Rare Steak – soft to the touch
Medium-Rare Steak – yields gently to the touch
Medium Steak – yields only slightly to the touch, beginning to firm up
Medium-Well Steak – firm to the touch
Well-Done Steak – hard to the touch
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Old 10-27-2012, 08:13 PM   #16
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Finally.

The secret: is cooking with very VERY low heat and covering the pan (steam helps), cook from 30 to 45 mins or longer depending on what your cooking.
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