On 12/11/2013 4:02 PM, ImStillMags wrote:
> On Wednesday, December 11, 2013 2:15:20 PM UTC-8, A Moose in Love wrote:
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>> They are OK done in butter in cast iron. I season with salt, pepper, and celery salt. I grind the salt and pepper. And I actually put a lid on the pan. I realize that this is verboten, but I do it, and the results are very good. I like them medium rare, but I usually cook to at least medium, because I read that the longer you cook beef steaks, the less likely that a parasite is going to bite you on the backside.
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> I would never put celery salt on a steak. Just black pepper and a little garlic salt (which I blend myself). Sprinkle liberally on both sides and let sit in the refrigerator for a day to age and dry out a bit.
> Sear in a screaming hot cast iron skillet for about a minute, turn over and put in a 450 oven for about 3-4 minutes. Deglaze the pan with butter, red wine, worchsetershire, and a dab of brown sugar and maybe some A-1 or equivalent, to make a steak sauce. Yum.
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1 minute must equate to a fairly thin (3/4'?) steak.

My filets are 2" thick and require more pan time(3-4 mins.) at a lower
heat and more oven time (6-7 mins) as well.

All meat varies, what size and type of steak is yours?