[jfk]

[ QUOTE ]
like canola, you won't get nearly the smoke.

[/ QUOTE ]

I like grapeseed oil for this purpose.

Also, I'd respectfully disagree with some of geormiet's opinions. The traditional flat cast iron pan is preferable to anything rideged. While cast iron is best, I can pan broil in an old, run of the mill restaurant aluminum pan with good results.

Lastly, I've begun to salt my meat more often after cooking. While (dry, meaning oiless) pan broiling it is a good idea to sprinkle a little salt in the pan first, in general, I now prefer to add salt and pepper once the steak is out. I once spent a fair amount of time looking at various bisteca alla Fiorentina techniques and it appears that the favored method for this is to salt and oil the cuts after they've come off the grill.