the trick to this dish is to cook the steaks hot enough to get them nicely browned, but not so hot as to burn the drippings in the pan. Then, when you deglaze, you get a nice, brown tasty jus. Cook again to a very small amount and it will be rich and delicious. These would go very well served with fresh cut red skinned potato french fries and fresh corn on the cob with lots of butter. Serves two.SouRce unknown
Season the steak on both sides with the steak seasoning salt.
In a large skillet over medium-high heat, melt the butter along with the oil. When hot, add the steak and cook for four minutes or until well browned. Flip and cook for another four minutes for medium rare, or to your desired degree of doneness. Remove the steak to a platter. Pour off as much fat as possible and discard. Add 1/4 cup water to the pan and deglaze, scraping the little browned bits at the bottom of the pan and stir to incorporate. Cook for two minutes, until the liquid is mostly gone. To serve, pour the drippings over the steak.
Steak seasoning salt:
3 tablespoon salt
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon finely ground black pepper
mix together and keep in an airtight container. Makes 3/8 cup