Instructions

1. Take the steak out of the refrigerator and allow it to come to room temperature. It's important to never put cold meat in a hot pan. Doing so will shock the meat and cause the fibers of the meat to draw up and become tough. Setting a steak out for 10 to 15 minutes will allow the meat to better withstand the high heat.

2. Coat the skillet with olive oil. While a properly seasoned cast iron skillet is nonstick, the olive oil will help the steak to caramelize on the outside.

3. Heat the skillet to medium-high heat. You want the skillet to be hot so that it sears the outside of the meat. This is what causes the outside of the steak to caramelize. When the outside of the meat is seared, it also holds in all the juices.

4. Season the steak. A steak doesn't have to be coated in 10 different spices to taste good. A simple sprinkling of sea salt and fresh cracked black better is enough. This simple seasoning ensures that the taste of the meat comes through.

5. Brown the steak on both sides. You want a nice crust to form on both sides of the meat. This should take around five minutes on each side. The steaks may stick to the cast iron skillet a little before they are ready to be flipped. Allow them to brown fully, or you could risk tearing the meat while trying to turn it over.

6. Transfer the skillet to a 350-degree oven. The oven will slowly cook the steak, allowing the inside to cook without burning the outside of the steak.

7. Cook until desired doneness is achieved. The thickness of the steak will determine how long the steak needs to cook. Use a meat thermometer to ensure that the proper degree of doneness is achieved.