Pan-broiled steaks tend to smoke, so turn the exhaust fan on high or open the windows.
Pat dry:
4 small beef steaks (6 to 12 ounces each) or 2 larger steaks (3/4 to 1 1/2 pounds each), 3/4 to 1 1/2 inches thick
If the meat is very lean, brush it with:
Olive oil
Season both sides of the steaks with:
Salt and ground black pepper to taste
Heat a large, heavy skillet or griddle over medium-high heat. You may need 2 skillets if the steaks are large. To determine when the pan is hot enough, touch a corner of the steak to the pan; it should sizzle briskly. Once the pan is hot, sear the steaks on one side, without crowding, for about 5 minutes. Turn them over and sear the other side for 3 to 4 minutes for rare, 5 to 8 minutes for medium. You may need to turn the steak more than once if one side gets too brown before the steak is done. Pour off any fat that accumulates during cooking. For sauce ideas, please read About Cooking and Serving Steak.
