Originally Posted by Snip 13
I would sear them in a hot cast iron griddle pan. Oil the steaks not the pan. Only 2 or 3 mins per side.
Exactly the way I would do it. Pipping hot griddle pan, oiling the steak prevent everything for burning.
Otherwise, you could also do something else with these. Make them thiner, and use them for a roulade...
Or, (if they are fresh enough) very thin to make a carpaccio with ruccola salad and balsamic vinegar.