Basic Pan Broiled Steak
|Clarified butter/Beef fat||2 Tablespoon (1/4 Stick, Or More)|
|Steaks||4 , cut at least 1 1/4 inches thick (Any Tender Cut)|
|Freshly ground pepper||To Taste|
Heat butter over medium-high heat in heavy skillet large enough to hold steaks without touching.
Add meat and sear well on both sides, turning with tongs; do not pierce with fork.
Reduce heat to medium and continue cooking, turning often, until desired degree of doneness is reached (determine by timing or touch method).
Sprinkle with salt and pepper to taste.