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?

See <http://bbq.about.com/od/steaks/ss/aa071507a.htm> for some good,
clear instructions. This is how I pan-fry steaks, except I often
replace the oil (to paint the steak) with melted clarified butter.


--
Victor