Pan-Fried Shell Steak

• 4 shell steaks (each 8 ounces and 3/4 inch thick)
• Coarse salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 1/2 cup water
• Watercress, for garnish

1. Pat dry steaks with paper towels.
2. Season on both sides with salt and pepper.
3. Heat a large skillet over high; melt butter, swirling to coat bottom of pan.
4. Working in two batches, cook steaks 7 to 8 minutes for medium-rare, turning once.
5. Transfer steaks to plates.
6. Remove skillet from heat; add the water and scrape up browned bits from bottom of skillet with a wooden spoon.
7. Season pan sauce with salt and pepper.
8. Strain through a fine sieve, if desired, discarding solids.
9. Serve steaks with sauce spooned over top.
10. Garnish with watercress.
11. Its quick work to make a sauce by adding liquid to the pan and scraping up the flavorful bits from the bottom of the hot skillet.
12. If desired, use wine (red or white) or broth in place of water.

shell, salt, unsalted butter, water

Taken from www.epicurious.com/recipes/food/views/pan-fried-shell-steak-387959 (may not work)