Melt the butter in a large pan. Wipe the meat with a damp cloth, dry and coat with flour. Over high heat, fry the steaks on both sides according to how rare you like them done. Remove steaks and keep warm. Reduce heat to medium, mince scallion or onion and saute until golden. Add rye, beef extract, lemon, salt & pepper. Reduce by half while stirring. Place steaks back into the pan for a minute to reheat, turning once. Remove to a serving platter and pour the sauce over them. Per Serving: 772.2 Cal; 70.9g Protein; 11.2g Carb; 394.4mg Sodium; 1. 6g Fiber; 39.6g Fat; 20.7g SatFat; 264.7mg Chol; 361.9 Fat Cal (46.9%); From TRUE magazine December 1964
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