Steak Technique
Cast-Iron Steak With a Steakhouse Crust
For cast-iron steak, pat two 1- to 1½-inch steaks dry, season them, and sear in a very hot oiled skillet for about two minutes per broad side.
Steak Technique
A handsome crust comes from a dry surface, enough heat, and the patience to stop poking the steak every twelve seconds. These methods use time as a planning clue and internal temperature as the decision.