then rested while you prepare a quick and easy pan sauce, this steak is tender and delicious," says Chef Roscoe Hall. "Serve ...

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The best idea is to cook them just until “done” at home, then finish them up on the grill at the game. Cut the beef steaks crosswise into half-inch wide strips. Cut each strip in half. Heat the oil in ...

While that’s cooking, broil a 2 pound loin or t-bone steak. Season it with salt, cayenne pepper and butter. When it’s done, ...

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Low profile design makes it ideal for buffet-style serving Convenient! Big 16/inch pan has high sidewalls for extra cooking and serving capacity, plus it's more efficient than a range burner or over.

Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Food fads come and go, but steak is eternal. It's big, bold and beefy, and it's just the thing to satisfy any appetite.