Sycamore is subject to attacks of anthracnose in wet, cool springs. The disease causes moderate to severe leaf drop and many trees are removed with this disease each year in our major cities. Many trees also defoliate early in the fall due to lace bug infestation.
About 1/2 hour before cooking the steak, bring it to room temperature. Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper.Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare.bout 1/2 hour before cooking the steak, bring it to room temperature. Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper.
A T-bone steak has the strip steak on one side of the bone and a small portion of the tenderloin on the other. A porterhouse steak is a T-bone steak with the full portion of the tenderloin on the other side of the bone. Broiling is a method of cooking which exposes the strip steak directly to the heating source.tir well. Pat the mixture on both sides of the strip steak. Place on a plate and cover with plastic wrap or put inside a zipper-locked bag. Keep in the refrigerator for at least two hours up to 24 hours.