Cast Iron Steak

By lindaauman

Ingredients

• Kosher salt and freshly ground black pepper
• 1 (1 1/2- to 2-lb.) bone-in rib-eye or porterhouse steak (about 2 inches thick)
• 1 tablespoon vegetable oil
• 3 tablespoons butter
• 8 fresh herb sprigs (such as thyme, rosemary, and oregano)
• 3 garlic cloves, peeled and smashed

Details

Adapted from facebook.com

Preparation

Step 1

1. Preheat grill to 400° to 450° (high) heat. Heat a 12-inch cast-iron skillet on grill, covered with grill lid, 15 minutes. Sprinkle salt and pepper generously over steak.

2. Add oil to skillet. (Oil should smoke.) Using tongs, place steak in skillet, and cook on grill, without grill lid, 10 minutes or until dark brown and crusty. Turn steak on fatty edge in skillet, holding upright with tongs, and cook 2 minutes. Place steak, uncooked side down, in skillet. Cook on grill, covered with grill lid, 8 to 10 minutes or to desired degree of doneness. (We recommend an internal temperature of 120° to 125° for medium-rare; temperature will rise as steak rests.)