migtig
aka Mrs. Giant
Well, speaking as a Southern gal raised on fried food - put a big ole heaping tablespoon of butter in the frying pan. Add some oil. Crank the heat on the burner as high as it will go. Drop in the steak and fry that bad boy on up. Use a fork to flip your steak. Keep some salt nearby for the eventual grease fire. 
Then after removing your steak, fry up some taters in the same greasy pan. The taters will suck up most the remaining grease (heck ya might even had to add more). Then, after dumping the taters onto a few hundred paper towels to drain, turn the heat to low, add some milk, flour or cornmeal, and using your fork, mix up some gravy to drown your steak and taters in.
Otherwise, marinate your steak par usual. Use a pan with a lid. Place your steak in the pan with extra marinade, cover with lid, add onions, mushrooms, whathave you, simmer on low, flipping occasionally.
Or you can cut up your steak into little pieces, toss liberally with soy sauce and corn starch and wok cook the pieces on high in peanut or seasame seed oil for a few seconds constantly moving the steak pieces in the pan.
Then after removing your steak, fry up some taters in the same greasy pan. The taters will suck up most the remaining grease (heck ya might even had to add more). Then, after dumping the taters onto a few hundred paper towels to drain, turn the heat to low, add some milk, flour or cornmeal, and using your fork, mix up some gravy to drown your steak and taters in. Otherwise, marinate your steak par usual. Use a pan with a lid. Place your steak in the pan with extra marinade, cover with lid, add onions, mushrooms, whathave you, simmer on low, flipping occasionally.
Or you can cut up your steak into little pieces, toss liberally with soy sauce and corn starch and wok cook the pieces on high in peanut or seasame seed oil for a few seconds constantly moving the steak pieces in the pan.
Kain didn't mean to hurt your feelings... cook it like she said. 
I have a meat thermometer that glows in the dark and has a digital light, etc... it's a top of the line meat thermometer I bought from Sharper Image... so I guess I can figure out doness as it has the rare, medium rare, etc... settings that a laser like light flashes up to depending on the steak's wellness. 
:shrug:
me some Alton Brown. Course, he does have that whole smart Georgia boy thing going on. 
(And yes, I know most of ya'll would consider that an oxymoron 
)
no, but I'm sure even that would have came out better than the one's in the past. I'm a great cook, I just can not for the life of me figure out how to make an edible AND palitable steak :shrug: 
