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Originally Posted by jewels
Some like their steak tender like butter, some like it chewy.
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Who the hell LIKES a chewy steak? Please point this person out to me so that I may remove them.
As a side note, broiling them IS a good way... I usually wrap mine in foil first, shiny side inwards. pan-frying CAN be good... depends a lot on the cut of steak (Ribeye - OK, T-bone - bad).