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Old 05-12-2013, 08:51 PM   #11
CharredApron
Babbling Farker
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
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When I was in the biz, we used to marinade them in Soy, Garlic Powder, Pineapple Juice, and Ginger. They would live in a hotel pan for nearly 2 weeks, the longer the better for my taste. Then flash them on the char-broiler and rest and slice super thin. Then cook mediums to wells in a skillet with marinate. Of course this was high volume, similar to Chuck's Steakhouse.
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