The key to “grilling” steaks indoors is the cast iron skillet. You can use a flat one or a ribbed one. The ribbed ones are good for giving the steaks “grill” marks, but the flat one allows the steaks to cook in juices. Let’s start with those juices.
30 minutes before you preheat the oven, season the steaks on both sides. I use a steak seasoning from Aldis. Nothing extravagant, just lots of salt, pepper, and garlic.
30 minutes later, preheat the oven to 350 F.
On the stove, get the cast iron skillet medium-high hot. Once hot, spray with something like Pam. Just before you put the steaks in the pan, add something flavorful—butter, olive oil, or bacon grease. If I have grease, I use it.
Then put the steaks on the hot, oiled pan without touching each other. Check at 5 minutes. If they’re getting crusty, flip and cook for 5 minutes on the other side. But if not crusty, cook another minute or two. Bottom line…when both sides are crusty, you’re finished grilling on the stove.
Put the steaks in an oven-proof dish with foil securely wrapped on top. Turn off the oven. Put the steaks in the oven. Leave there for 10 minutes or more. I really don’t fuss about it.
The cast iron pan should still be hot. Add some full-bodied red wine, like port or pinot noir, to the steaks’ juices. (Truthfully, I unload something from the pantry that’s been stored for a while.) Stir, stir, stir, allowing the juices and wine to reduce by about half. Melt in 2-4 tablespoons of butter. Keep stirring until you have the right consistency.
Serve with the juices/wine concoction and, of course, mashed potatoes.