There is nothing like a well seared steak and there is no better way to achieve that wonderful taste than with a cast iron skillet.

First, let the meat rest.  Set the steak out for an hour before cooking to allow it to get to room temperature.  Preheat your oven to 450 degrees and inside place your well seasoned cast iron skillet.  After the oven is preheated and a few minutes before you are ready to start the sear turn up the burner on the stove to its highest setting.  When it’s glowing hot take out the skillet from the oven and set it on the burner.

Allow the skillet to get as hot as possible and place in a few drops of Walnut or Sesame oil.  It is absolutely critical that it is one of those two oils.  Any other and the oil will scorch in the high temperature.  Allow the oil to cover the skillet.  Season the meat with sea salt and freshly ground pepper, nothing else.  Ninety seconds on one side and don’t touch it.  Oh, it is going to smoke, it is going to pop.  Good idea to have an open window, but don’t touch it.  Ninety seconds and turn.  Wait ninety more seconds, no more, no less, and don’t touch it.  Take the skillet off the burner and put it back into the oven.  Now the smoking is over.

Two minutes in the oven for a nice medium on a inch and a half steak.  Maybe ninety seconds for medium rare.  Then take the skillet out, take the meat out, and let the meat rest, two minutes, don’t touch it.  Oh, it will smell good.  It will look good.  Juices might even be flowing, but don’t touch it.  The meat needs two minutes to rest.  That two minutes, like the walnut oil, sea salt, and fresh ground pepper, is critical.  Then, it is mouth-watering satisfaction.  Enjoy.