Karl,
        I go by the thickness of the meat rather than its weight.  Thawed meat,
1/2-1 inch thick is usually what I cook.  I pan fry in a cast iron skillet.
 I start on high till it's sizzling well.  Then I turn the temp to half
between medium & medium-high.  Cook 3-4 minutes.  Turn.  Lower heat to
medium & cook another 3-4 minutes.  Often it is still a little cool inside,
but I like my meat Rare.
--Paula--
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> From: Karl Mac Mc Kinnon <[log in to unmask]>
> To: [log in to unmask]
> Subject: Rare meat
> Date: Thursday, June 05, 1997 4:23 PM
>
>         I have no real idea how to cook meat.  What I want is simple
> instructions on how to cook 4, 8, or 12 oz steaks of beef in a frying
> pan.