Properly Frying Steak

To fry steak properly (although some claim it is not proper to fry steak under any circumstances), it is necessary to have the butter, oleo, fat or grease piping hot, for two reasons: First, the steak sears over quickly, and the juices are thus retained within the steak to better advantage than by the slow process of cooking, but even more important is the fact that the incrustation thus formed not only holds the juices within the steak, but prevents the fat from penetrating and making the steak greasy, soggy and unattractive. As a rule, however, we must acknowledge that broiled steak is in varying degrees largely superior to fried steak.