Credit: Jason Younts

Directions:

• Use a dry rub for maximum crustification
  • Substitution: cracked pepper and sea salt (or kosher salt)
• Bring the meat closer to room temperature by resting the steaks for 30-60 minutes on the counter
• Oil your cast iron skillet
  • Use a high smoke point oil
  • Safflower oil is great for any high smoke point cooking
  • DO NOT USE OLIVE OIL
• Heat the cast iron skillet
  • Set the stovetop to nearly the hottest setting
  • This will take 5-10 minutes depending on how quickly your stovetop heats
  • The pan may smoke - turn on a fan, open a window, and don’t be startled by your smoke alarm
• Sear the steak for two minutes on each side
• Place the skillet in the oven with the broiler on high
  • Approximately 4-5 minutes for medium-rare (less for smaller or leaner steaks)
  • Approximately 5-6 minutes for medium
• Remove the pan from the oven
• Place the steak on a cutting board or plate
  • Optional: Cover loosely with aluminum foil or a dish towel
  • Let it rest for 5-10 minutes without cutting into it