Pan-Broiled Steak

1. 1

   Trim excess fat from steak and reserve.

2. 2

   Sprinkle each side of the steak with salt and pepper and let stand at room temperature for 1 hour.

3. 3

   Heat heavy cast iron skillet over high heat.

4. 4

   Grease the skillet with the reserved beef fat.

5. 5

   Sear the steak quickly on both sides, only 2 minutes per side Reduce heat to med, continue cooking for additional 2 to 3 minutes each side to the desired degree of doneness.

6. 6

   You can use an instant-read meat thermometer (125 to 130 F for medium-rare).

7. 7

   Remove the steak to a warm platter and keep warm in a oven while you make a sauce by deglazing the pan.

8. 8

   Discard all but 1 tablespoon of fat from the skillet.

9. 9

   Put pan back over moderate heat and add the liquid.

10. 10

    When liquid boils, scrape pan with a wooden spoon to loosen the good stuff sticking to pan bottom.

11. 11

    Continue cooking until liquid is reduced in volume and slightly thickened.

12. 12

    Stir in butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.