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.
1 Sear the steaks for 2 to 3 minutes on each side. 2  After the steaks are seared, reduce the heat to moderately hot to hot and continue cooking the steaks to a desired doneness using the timing suggestions in the chart below. Your vent or fan should be set on high because this method creates a fair amount of smoke as the steak is seared. 2  Sear the steaks for 2 to 3 minutes on each side. 3  After the steaks are seared, put the pan directly into the oven and roast the steaks to a desired doneness using the timing suggestions in the chart below.