I 2nd or 3rd the iron skillet. I have my steaks cut 1 1/2" thick. I get the skillet hot enough to start smoking and drop the steak on the skillet for 1 minute on each side. That seers in the juices, I have the oven heated to 350 degrees and cook it for another 20 minutes and turn it once with tongs. Do not use a fork to turn a steak. Mine come out about medium, pink inside and juicy. When I was younger I used to always eat mine rare but that was mostly to impress the lady I was with. I found out they weren't impressed and I like them a little more cooked.
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Today's Featured Article - A Lifetime of David Brown - by Samuel Kennedy. I was born in 1950 and reared on my family�s 100 acre farm. It was a fairly typical Northern Ireland farm where the main enterprise was dairying but some pigs, poultry and sheep were also kept. Potatoes were grown for sale and oats were grown to be used for cattle and horse feeding. Up to about 1958 the dairy cows were fed hay with some turnips and after that grass silage was the main winter feed. That same year was the last in which flax was grown on the farm. Flax provided the fibre which w
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