Bob (this one) wrote:
> Andy wrote:
>
>> Daisy > wrote in
>> :
>>
>>
>>> Sprinkle the steaks with garlic salt and
>>> place salt-side down in the pan when the steaks make a sizzle. The
>>> oil will spatter all over the place, so wear an all-cover apron of
>>> some sort. After about 3 minutes, turn the steaks over and sprinkle
>>> with salt or garlic salt.
>>
>>
>>
>> You're sprinkling the same side twice?
>>
>> I'd try using a covered saute pan instead of letting grease fly
>> everywhere.
>
>
> Or just use less oil. Covering it will steam the meat.
>
> Pastorio


I cover it with a screen if it starts to pop; that lets most of the
steam out but traps most of the flying grease.

I don't use olive oil. I trim off a little fat and cook that first. If
the meat is too lean to trim anything, I've been known to use a
tablespoon of lard to cook the steaks in.

Bob