bugbear wrote:
> I suspect I'm going to regret this, but...
>
> I have a normal, 4 burner domestic gas hob.
>
> I have a large-ish (say 14" x 8") elliptical unenamelled cast iron griddle pan.
>
> I would look to a cook a 8oz-10oz rump steak as well as possible
>
> My goal is:
> slightly charred texture/flavour on the outside
> just set (i.e. no liquid blood) at the centre
>
> My butcher normally supplies steak at around 18mm thick.
>
> so - how to proceed?

That pan is on the large size for such a small steak... a 14" pan will
span two burners... you can also broil it. You do realize that well
done rump steak will be like chewing particle board. Have you
considered beef stew, vegetable beef spoup? Grind it for creamed
beef:

http://www.mrbreakfast.com/superdisp...p?recipeid=955