2 tablespoons of clarified butter or beef fat, or more 1 - 4 steaks ( any cut) cut at least1 1/4 inches thick salt and freshly ground pepper
Heat butter over medium high heat in heavy skillet large enough to hold steaks without touching. Add meat and sear well on both sides, turning with tongs, do not pierce with fork. Reduce heat to medium and continue cooking, turning often, until desired doneness is reached, determine by timing or tough method. Sprinkle with salt & pepper to taste.
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