Hint for cooking steak

[Constance]

We have a glass-top electric range and a Calphalon (new kind) grill pan. These pans are no-stick, but made to withstand high heat. Kim turned the burner up full blast and got the pan really hot, and the results were amazing.

My steak was about 1" thick, and Kim's was closer to 1 1/2" thick. He let his cook a few minutes, and then put mine on.

I find the idea of the brown sugar very interesting...it would lend a little taste of molasses.