| http://www.w3.org/ns/prov#value | - In the city, I usually sear the steak in an iron pan and finish it in the oven at 450. (If there is company underfoot, I will sometimes just broil it -- with a great broiler, the difference is not very noticeable, particularly if the steak is sliced and reassembled for serving.)The key thing is the quality of the meat, and it will be expensive. (It will cost more at the butcher than it would at the
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