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. Continue reading