Cast Iron Steak

Cast Iron steak is one of the easiest ways to enjoy steak at home - rain or shine! 

Instructions:

1. Remove steak from refrigerator about 30 mins prior to cooking.  Salt & pepper two sides of the steak generously.  Set it aside in room temperature for 30 mins.  (Do NOT leave the steak in room temperature for more than 30 mins to ensure food safety!)
2. Meanwhile, preheat oven to 350 F degree. 
3. Heat cast iron pan over high heat and add just enough oil to cover the surface of the pan.
4. As soon as the pan is hot enough and the oil just begins to smoke, lay steak in the pan.  Keep the burner on high and leave the steak in the pan for about 2 to 3 minutes on each side (resist the temptation to turn the steak before it is nicely browned!) in order to give the steak a nicely charred crust.
5. Once both sides of the steak are nicely browned, turn off the heat and remove the cast iron pan from stove and put in your oven.
6. Depending on the thickness of steak and how you like your steak done, the oven time can vary.  For a 1&1/2 inch thick steak, three minutes in the 350F oven should be enough to reach medium rare state. (An instant-read thermometer can be your best friend at this point and is the most scientific way to determine the doneness of your steak. The thermometer should read 120F for rare, 130F for medium rare, and 140F for medium.)
7. When steak is done to your liking, remove steak from the oven and place on the warmed serving plate.  Cover loosly with foil (now is the time to flavor your steak with butter or make a pan sauce to go with steak if desired) and let sit for 5 mins before cutting - this final step is key to allow the juices inside the meat to redistribute evenly and settle in order to ensure maximum juiciness. 
8. (5 mins later) now DIG IN!!