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PAN BROILED STEAK 
Salt
Your favorite cut of steak or pork chops, unseasoned and patted dry, cut as thick as you can afford

Using a cast iron skillet, sprinkle a very fine coating of salt over the whole bottom of the skillet. Place over high heat and get it plenty hot. (Test by putting a drop of water in, should evaporate almost immediately). Place meat in pan. When the fat begins to expel into the salt, smoke will pour from the pan. Don't worry. Cook the meat 5 minutes to the side, turning only once.

Delicious. Golden reddish brown outside, perfect medium rare on the inside (beef). Cook slightly longer for pork chops.

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