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Old 06-29-2005, 04:28 PM   #11
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Originally Posted by Michael in FtW
Humm .... I've got 4 chuck roasts in the freezer ... they are all about 2-inches thick.

A Roast and a steak are two very different pieces of meat I think.

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Old 06-29-2005, 06:03 PM   #12
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I love to interpret

He means that a roast can ALSO be 2" thick, it doesn't necessarily have to be thicker.

.....how am I doing?

poor tzz - he/she still doesn't know how long to cook the steak! lol

tzz - if you sear it on both sides then close the lid it should take about 6 minutes or so. Just be sure and let it rest then check for doneness. That's a guess but it's a starting point that won't cause overcooking.


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