One time on Usenet, Mark Thorson > said:

> Ever since I discovered the free-range Australian
> frozen ribeye steaks at Trader Joe's, I've been
> eating them almost every day. (Actually, I eat
> one steak over two days.)

It must be nice to live close to a TJ's or Whole Foods -- I'd
have to go all the way to Seattle to check them out. Maybe when
the baseball (Little League) season is over.

> I'm wondering if anyone has any suggestions to
> improve my technique. I do the following:
>
> On the previous day, move the steak from the
> freezer to the refrigerator.
>
> Early the next morning, heat up my big cast iron
> pot with lid over my last remaining functional
> stovetop burner, on high.

I only have one suggestion, and I apologize if someone has
already posted it, but you definitely need some salt in
that pan while it's heating.

> After several minutes, put in the steak. When
> I take off the lid to put the steak in, there
> should be smoke. I do not add any oil or fat.

<snip>

Good! Any fat or oil would just ruin it...

--
Jani in WA