The Blue Board

Reminds me of how me, Henry, Pauley, and the boys used to do it in the joint.

Ah screw it, google is my friend.

Don't want ot more than med/rare

Cast iron and 400 degrees for 10 minutes or so

DO NOT USE A NONSTICK PAN!

Stainless steel is ideal, or cast iron will work.

Let the steak sit out for about an hour or until it's room temp.

Season with salt & pepper, 2 minutes on each side and like they said, finish in the oven if you want it more done.

I laughed

If you do it wrong, yes it should be. But growing up I watched my dad destroy steaks on the grill which I now realize is a much worse offense than pan frying it well.

Cooked right, a cast-iron sear with oven finish to desired temp can cook you a really good steak.

Pan sear in butter, cast iron, very hot. Season liberally with koshering salt and black pepper.

Most steakhouses cook their meat this way.

From another forum...

Filet (seared on a cast iron skillet (heated to 500 degrees) for two minutes per side, then allowed to sit for 4 minutes on the counter, then placed in the oven at 425 for about 6-7 minutes with a pad of butter on the top, then wrapped in foil and allowed to sit for another few minutes on the counter).

Set steak out to reach room temp
When it's time, heat cast iron skillet over med-high heat
Season steak with s&p and garlic powder Or use your favorite seasoning.
Carmelize sliced red onions in half butter/half olive oil. Or sautée mushrooms. Or both
Plate veges
Turn up skillet until it starts to smoke
Sear steak on each side for a minute or two.
Some people like to finish off in the oven, but I like medium rare. If you finish in oven, be careful.

I follow the above recipe for beef steak. But when I'm cooking venison steaks, I finish off the following way:
Remove steak and plate ontop of onions
Pour 2/3 cup of Balsamic vinegar into pan
De-glaze pan and stir while the vinegar reduces down to about 1/2 of what you started.
Pour over steak and onions
It's a crowd pleaser.
Enjoy

Well as others have mentioned, alot depends on cut and thickness. As a general rule mine would be about an 1 1/4" to 1 1/2" boneless lip on Ribeye. Pat dry, bring the steak to room temp, on the counter for an hour or so. I like to season the steak right when I pull it out of the fridge (Montreal Steak Seasoning crusted on both sides). About 5 minutes before putting in the pan (cast iron grill pan) spay the steak with EVOO, or lightly apply to both sides. The pan, which has been brought to temp in stages (550 degrees- SMOKING hot) is now ready for the steak, 7min per side usually produces a rare-med rare steak, if you wish for it to be a little more to the med allow another 30-60 seconds on the second side. Grilling on the stove!!