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To cook (steak, for example) over direct heat in an uncovered, usually ungreased skillet.

recipe #1


    1 3/4 cups of soy sauce
    2 tablespoons crushed garlic
    1 teaspoon minced ginger
    1 (2 pound) flank steak


1. Mix soy sauce, garlic, and ginger in a shallow dish. Prick steak in several places. Add steak to dish, turning to coat well.
2. Prehear a large heavy skillet over medium-high heat until a drop of water sizzles. Drain steak. Reserve marinade.
3. Sprinkle hot skillet with small amount of salt to prevent sticking. Sear steak, about a minute on each side, to seal in juices.
4. Cook steak for about 8 minutes, turning frequently. Cut diagonally into thin slices; place on a serving platter. Bring reserved marinate to a boil; cook about 1 minute. Serve with steak.

Number of Servings: 6

Recipe #2

1 (2 lb) porterhouse steaks or 1 (2 lb) strip steaks, 2-inch thick
1 tablespoon black peppercorns, coarsely crushed
2 -3 garlic cloves, finely chopped
1/2 teaspoon kosher salt or 1/2 teaspoon rock salt
Whiskey Sauce
1/4 lb unsalted butter
2 tablespoons chopped onions
1 garlic clove, finely chopped
2 tablespoons whiskey (they prefer Jack Daniels)
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1 dash Tabasco sauce

Trim away any excess fat from the steak or steaks. Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
Heat a heavy iron skillet over high heat. Grease the skillet with a piece of the fat trimmed from the steak. Toss in about half the salt. Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side. Reduce the heat to moderate and cook the steaks as desired. Remove to a warmed platter.
Make the sauce. Pour off fat from the skillet. Melt the butter in the skillet over low heat; add the onion and garlic and cook slowly until soft, stirring often. Add the remaining ingredients and simmer for 1 to 2 minutes. Pour over the steak or steaks and serve.