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FROM THE
alt.support.diet.low-carb
COOKBOOK

Mike Grahamís Very Best Steak

First, you want to fry up what is known in the business as a "peking pancake", which is a very very thin omelette which isn't folded.  For a peking pancake you whip the eggs thoroughly with 1/4 volume of water (1/2 eggshell for 2 eggs) before frying it, and you use a 10" frying pan for 2 eggs.  Try to cover the whole bottom of the pan, and use butter, of course. They cook *real* fast.  When it's done (as soon as it stops steaming it's done), pull it out and lay it on a tea towel.  Now you pan-broil the steak.

If you have a heavy cast-iron frying pan, that helps.  Get a pan cranked just *screaming* hot.  So hot the pan tries to crawl off the stove.  *That* hot.  Now in the *dry* pan, shake in enough salt to give sparse coverage over the whole area where the steak will lie.  Now drop on the steak.  The steak has been rinsed off and dried with a tea towel, but nothing has been added to it.  When the steak is dropped in the pan it will steam like blue blazes and very soon you will have smoke coming off.  You will want to have the vent fan on 'maximum' for this operation.  Let the steak spend about 90 seconds on the first side, then using a spatula or tongs (not a fork!  Don't poke it!) turn it over and give the other side about 60 seconds, then turn the heat down to medium.  I like my steaks almost blue, so I'd be about done, here, but if you like your steak cooked more then keep going until it's the way you want it.  By searing the outside you have locked in the juices.  It's a beautiful thing.
When the steak is cooked to your liking, place the peking pancake on a plate and set the steak at one end.  Spread butter (YES!) on the steak.

Roll the steak up in the pancake, tucking in the ends like a cabbage roll. Add a tablespoon or two of water to the still-hot-on-the-burner pan, and stir madly with a wooden spoon to deglaze the pan (get all the goodness out; all of the flavour from the steak) and before the water can evaporate add a tablespoon of butter and stir it up.  It will get a bit thicker.  Now pour the contents of the pan over the wrapped steak.  Add a heavy grinding of black pepper, and by the time you're done eating your fork will be smoking.

If you like coffee, a gustatory gem from our Brothers to the South is red-eye gravy, and it's a beautiful thing.  Instead of using water to deglaze the pan, use heavy dark, strong, nasty, yesterday's coffee.  If that doesn't make you kick up your heels then you *must* be dead.  Red-eye gravy is more common with ham-steak for breakfast, but if you like coffee then it's good *any* time.