The truth is that a range of sizes will work for the chicken door. The door should be at least 8 inches wide and up to 12 inches tall. My recommendation comes from experience building a coop and the book Poultry House Construction.
Pan-fry a T-bone steak quickly over high heat. Heat the pan on the stove top on high, then place the steak in the center of the pan. This sears one side of the steak almost immediately. Turn the steak after 6 to 8 minutes using tongs so you don't puncture the meat and let the juices escape. Let the steak fry for another 6 to 8 minutes.
Trim off excess fat and cut slashes on the top of the steak, every two inches. This is to prevent the steak from curling when cooking. Set the steak on a plate on the kitchen counter for about 15 minutes to allow it to reach room temperature.Set the broiler rack on its drip pan.rim off excess fat and cut slashes on the top of the steak, every two inches. This is to prevent the steak from curling when cooking. Set the steak on a plate on the kitchen counter for about 15 minutes to allow it to reach room temperature.