When I was a kid there was not a BBQ in our family. Steaks were cheap cuts and maybe cooked in oven under the broiler, spattering and bursting all over. More often they were fried on the stove top. Seems odd these days when many have gas grills on the back deck or charcoal BBQ’s. Of course, the ‘old’ way is still an option (outside of restaurants):
This may take you back a bit, the smells of fried food in the house? Eventually, my dad acquired the charcoal BBQ and steaks were no longer cheaper cuts, but T-Bones (our tradition) or other good cuts suitable for family celebrations. For most of my young life, cuts of beef were a treat. Even Round Steak was a treat.
SwittersB & Exploring 
both mom and dad were exceptional cooks….however steaks were round and fried (well done).
the first summer i worked away from home i met a fulltime drunk, who was also a part-time cook.
no barbecue for him. he fried steaks, cut from whatever roast was at hand, in butter (not margarine), garlic and hamms beer. seared on the outside, just red in. fabulous!
learned to finally enjoy a steak, but never acquired a taste for hamms (lived too far south, perhaps).
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Craig! What a perfect story….. Fabulous indeed.
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just ran across some of the best beef around…. bacon wrapped filet from Whites Country Meats out there in Gresham….. pan fried it on edge to give the bacon a good crispness… then finished it on the flat edge…. and the answer is….. incredible…. wow….tender beyond belief…….
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