On Sun, 25 Sep 2016 09:31:13 -0400, Dave Smith
> wrote:

>On 2016-09-25 12:41 AM, Je?us wrote:
>> On Sat, 24 Sep 2016 20:09:28 -0400, Brooklyn1
>
>> IMO, half your problem is that pan. Get a heavy, cast iron pan to cook
>> steaks. It'll take time to season the cast iron pan but it's well
>> worth it. Use butter (with a dash of suitable oil to increase the
>> smoke point) and get that pan *hot*.
>>
>> Remove as much remaining blood from the steak as possible which will
>> help it to brown evenly and be as tender as possible.
>
>
>You must have different names for steak cuts there.

We do. Another one is our 'Scotch Fillet' which USAians call a 'Rib
eye' with the bone removed.