|EVERY FEW MINUTES|
Old timers and some of the finest restaurants know that the cast-iron skillet will produce finer steaks than any charcoal grill. The trick is to get the skillet blazing hot and to cook the steak with as little fat as possible, just a smear on the cooking surface.
Try venison steaks fried this way. Have a butcher slice the rear legs thin like a round steak. Season with garlic salt and pepper.
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