1 pound tender beef steak, cut 1/2 inch thick
1/4 cup cooking oil
1 medium onion, finely sliced
Season steak with salt and pepper. In a heavy bottomed skillet, place meat in cold oil over medium heat and cook until most of the liquid has cooked out. Turn meat, add 1 tablespoon water and cook until meat starts frying, then turn meat and add water. Continue with the process of turning, frying and adding water until meat is tender. Add onion, cook until tender. Add a little water; this makes a sauce rouille, or rusty gravy. Serve with cooked rice or creamed potatoes.
COOKING TIP: The idea of using cold fat to start cooking steak or any meat will tenderize meat.