Follow first the directions given in the recipe for broiled beefsteak for preparing the steak for cooking. Put over the fire a frying-pan, and let it get hot enough to sizz when the steak is put into it. Put the steak into the pan, set it over the hottest part of the fire and brown it as fast as possible, first on one side and then the other. When the steak is brown on both sides, move the frying-pan to where the steak can cook to the desired degree without burning. When the steak is done transfer it to a hot dish, season it with salt, pepper and butter, and serve it at once. A steak cooked in this way has all its juices preserved, and in some respects is nearly as good as a broiled steak. This method of cooking a beefsteak is often desirable, because an open, broiling fire is not always available.