I really like to cook my steaks on the griddler.  No turning required.  mike

-----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf Of 
Gary Metzler via Cookinginthedark
Sent: Sunday, February 16, 2020 8:36 PM
To: [email protected]
Cc: [email protected]
Subject: Re: [CnD] Baked Steak

I like to cook my steak on my George Foreman grill.

-----Original Message-----
From: Cookinginthedark <[email protected]> On Behalf Of 
Marie Rudys via Cookinginthedark
Sent: Sunday, February 16, 2020 8:27 PM
To: [email protected]
Cc: Marie Rudys <[email protected]>
Subject: Re: [CnD] Baked Steak

If you use the convection setting, you don't have to flip the food over, 
because The heat is circulated by the convection fan in the toaster oven.

Marie




-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On Behalf 
Of Brennen Kinch via Cookinginthedark
Sent: Sunday, February 16, 2020 5:19 PM
To: [email protected]
Cc: Brennen Kinch
Subject: Re: [CnD] Baked Steak

Do you have to flip it at all I love this recipe I’ll have to save it so I’ll 
remember it to make it in the future

Sent from my iPhone

> On Feb 16, 2020, at 8:16 PM, Immigrant via Cookinginthedark 
> <[email protected]> wrote:
> 
> This is how I cook steak.
> 
> Baked Steak
> 1 8- to 12-ounce beef steak (sirloin, ribeye or strip steak will work) 
> Salt Pepper Garlic powder Italian seasoning Butter Line a baking pan 
> with 2 layers of aluminum foil. Grease the top sheet of foil. Season 
> the steak to taste with salt, pepper, garlic powder and Italian 
> seasoning. Place in prepared baking pan. Put dabs of butter on top of 
> the steak, close to the center, along the entire length of the meat, 
> pressing them into the meat lightly. Bake at 350 degrees until the 
> desired doneness is reached (about 45 minutes for a well-done steak).
> 
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