You are definitely on the right track. Here's the method I've found
that results in the closest you'll get to what you get at a true
steakhouse.

1. Allow the steak to come to/or close to room temperature before
cooking.
2. Preheat your oven to the highest temp it will go.
3. Season Steak w/ salt and pepper
4. Heat cast iron skillet to med high/high
5. Sear the steak on one side in the hot skillet for 1-2 minutes. Flip
and place in your super heated oven.
6. Depends on thickness of course, but at 550, usually ends up being
2-3 minutes at most for med-rare in the oven.
7. Remove steak to warmed plate, top with high quality unsalted butter
such as Plugra or Kerrygold (available at Tj's as well), tent with
foil and allow juices to rest.
8. Enjoy! This simple method is what I almost always use these days
when cooking Prime grade or other high quality cuts. It's a simple
preparation that allows the quality of the beef to shine through.


On May 19, 6:54 pm, Mark Thorson > wrote:
> Ever since I discovered the free-range Australian
> frozen ribeye steaks at Trader Joe's, I've been
> eating them almost every day. (Actually, I eat
> one steak over two days.)
>
> I'm wondering if anyone has any suggestions to
> improve my technique. I do the following:
>
> On the previous day, move the steak from the
> freezer to the refrigerator.
>
> Early the next morning, heat up my big cast iron
> pot with lid over my last remaining functional
> stovetop burner, on high.
>
> After several minutes, put in the steak. When
> I take off the lid to put the steak in, there
> should be smoke. I do not add any oil or fat.
>
> After two minutes, flip. The steak should have
> nice browning on one side.
>
> After another two minutes, remove steak and
> set aside to rest. The steak should have nice
> browning on both sides. If it's going to be
> a hot day, I complete this part early enough
> that I can set up my fan and draw in the cool
> morning air before the sun comes up. I try
> to replace all of the smoky warm air in the
> house before the outside air begins to heat up.
>
> After resting, I usually tear off some of the
> meat and eat it warm. The meat should be cooked
> gray 2-3 millimeters depth from the surface,
> but very rare internally. The remaining meat
> goes into the refrigerator to be eaten the next
> day.
>
> After cutting off the outside fat and gristle,
> I slice the steak into strips and eat it with
> Trader Joe's Dijon mustard -- I could not find
> it on my last visit to TJ's. If necessary,
> I'll fall back on Maille or some other good
> brand.