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If cooking for four or six people, how best to handle with a skillet yet serve all at same time?
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Excellent question! After cooking, there is a period of rest where the steak juices normalize (if you were to cut into the steak immediately after cooking all the juices would spill out), this is a great buffer time to coordinate your steaks to all come up at the same time.
Plan out your doneness before the meat hits the pan, cooking steaks that are more done first. You could easily transfer the more done steaks to a pan and hold in the oven until the other steaks are ready, as an additional buffer method.
I'd love to know how your dinner for six turned out! :)
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