Victor Sack wrote:
> 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.
>
>
That looks worth a try - I *do* have a plain skillet as well as a griddle.

Thanks for the help.

BugBear