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Any type of steak cuts.... such as rump, eye fillet, top side but i prefer that to be cubed and used as a casserole meat, T-bone, Y-bone etc You cook it on one side until a pool of blood appears and then you flip it. Then let the blood pool up give it a flip for a few seconds and take off the heat. let the steak sit as it will cook in its own juices. mmmm
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