Heat a ridged grill pan to nearly melting. Prepare a bowl of iced water. Season the meat with salt and pepper very generously. Grill the beef on each face for 1 minute. Remove and douse in iced water. As soon as it is cool remove, pat dry and refrigerate. Don't worry about the heavy-handed seasoning, most of it comes off on the grill or rinses off in the water. You now have a choice: thickish or thin.
© 1996 Alastair Little. All rights reserved.