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.
Step 5: Broil the steaks. -- Ask the people you are serving how they like their steaks cooked. Steaks for those who like their meat well-done should go under the broiler a few minutes before the steaks for those who like their meat rare to medium. -- Place the steaks on the unheated rack of the broiler pan.-- For 1-inch steaks cooked to medium doneness, broil the steaks for about 15 minutes, turning once halfway through cooking time. Allow less time for rare steaks and more time for well-done steaks.- For 1-inch steaks cooked to medium doneness, broil the steaks for about 15 minutes, turning once halfway through cooking time. Allow less time for rare steaks and more time for well-done steaks.