->Steak 01 <-

1 top quality rib-eye, T-bone, or other beef steak

Salt

Pepper

granulated garlic 1 Tablespoon flour

1 teaspoon canola oil

1/2 teaspoon olive oil

1 Tablespoon soy sauce

1 Tablespoon butter, melted

1 teaspoon lemon juice

Heat a cast iron skillet over high heat until it is very hot, water

should sizzle and evaporate instantly when a few drops are splashed

on the skillet. Meanwhile season steak to taste with salt, pepper

and garlic. Lightly rub steak with flour on top and bottom. This

helps form the crust similar to that achieved with a high heat

commercial grill.

Pour oils into hot skillet, and swirl to coat the surface. Pour

off any excess. Place steak in hot skillet. Cook until well

browned and crusted.

Turn and cook the same. Cook until desired degree of doneness.

For most steaks, browning is sufficient for rare, medium rare.

For thicker or more done, lower heat slightly, and cook until steak

is medium.

Remove pan from heat, add soy sauce, butter, and lemon juice.

Swirl and baste the steak in the sauce making sure to cover all

surfaces.