Pan broiled Steak Recipe

Instructions

1. While broiling over coals is supposed to be, par excellence, the method for cooking a steak, very nearly the same result may be obtained by broiling in a hot frying-pan or on a gridiron, but the pan must be heated to a blue heat before putting in the steak.
2. Lay the steak in the pan without butter or grease of any kind.
3. Let it sear just long enough to prevent the escape of juice, then turn at once and sear the other side.
4. Keep turning it often.
5. The outside being all quickly seared, there will be very little chance for the loss of the juices, and if the pan is as hot as it should be, very little more time, if any, will be required than to cook over hot coals.
6. Serve the same as before.
7. Should there be sufficient juice in the pan for a little gravy, pour in 2 or 3 spoonfuls of boiling water; stir it around to dissolve the coagulated juice, add a little salt, and pour around the steak.

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