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The Water Cooler
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<blockquote data-quote="dennishoddy" data-source="post: 3233001" data-attributes="member: 5412"><p>We occasionally use the cast iron method, but I like to use it after cooking some bacon and sausage. All those great flavors are in the oil left in the pan and transfer to the ribeye.</p><p>Wife likes the fillet, well done, so I'll sear hers and stick it in the oven to finish. My steak needs to be cooked to the level that I need to chase it around the plate to kill it, and it better bleed.....</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3233001, member: 5412"] We occasionally use the cast iron method, but I like to use it after cooking some bacon and sausage. All those great flavors are in the oil left in the pan and transfer to the ribeye. Wife likes the fillet, well done, so I'll sear hers and stick it in the oven to finish. My steak needs to be cooked to the level that I need to chase it around the plate to kill it, and it better bleed..... [/QUOTE]
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