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Old 03-30-2008, 10:47 PM   #11
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Originally Posted by pacanis View Post
I don't mean to hijack here....
But Allen, have you ever tried this with a pork chop?
I was thinking of using this steak method last night just for something different on my 1/2" chops. I grilled them and they came out great, but this method always crosses my mind..... Then I could make a great gravy afterward.
Sorta/kinda. Look here.

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Old 03-31-2008, 05:26 AM   #12
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Yeah, kinda....
I was thinking a little more "naked" and not for 45 minutes.
I might give that a try next time I cook pork chops.

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Old 03-31-2008, 07:10 AM   #13
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as to finishing in the oven, that's great for a fairly thick steak, but a thin steak is sear both sides and serve.
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Old 03-31-2008, 06:40 PM   #14
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Thank you everyone!! It seems to be that my problem was the searing part and my pan not being hot enough. I really do appreciate all the help with this. I am willing to give it one more shot and if I can't get it, I will just have DH cook them!! The steaks that I buy are very rarely an inch in thickness so from what I understand, only pan searing them is enough to cook them just the way I like and get a good looking outside.
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Old 03-31-2008, 07:05 PM   #15
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Just for kicks I bought a couple of strip steaks from ALDI today, they are only about 1/2 inch thick.
I got the iron skillet real hot, put salt and pepper on both sides of the steak. Then added 2tbsp of EVOO and some minced garlic to the pan. Made sure it was as hot as it was gonna get, then added both steaks and cooked for exactly 5 minutes on each side. The steak ended up medium, so I would reduce the cooking time to 4 minutes each side for medium rare and 3 minutes per side for less. This is on a gas stove.
They were still juicy and good, but I like pink thru the middle of my steak.

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