Thanks for the tip on the small broiler pan, just my size!
I agree nothing better than an old school, Madmen style, surf and turf dinner!
My budget steak strategy is a fairly thick 12 ounce boneless Delmonico from the musgo section of the meat case. Aged, beef, on a budget!
I cut them in two and tie them around the edge with string to make them into my version of a plump little 6 ounce fillet, one goes in the frying pan and one goes in the freezer.
A Manhattan, shrimp cocktail, wedge salad, steak and a side of broccoli!
My Father would say "I wonder what the rich folks are eating tonight?"