“Sear-Roasting” Steaks

    Season both sides of the steaks. Bring the steaks to room temperature.
     Preheat the oven to 500°F (a very hot oven produces a juicy interior). Bring a 10 to 12 inch cast iron skillet on the range to high heat. (Always pre-warm cast iron slowly at lower temperatures. Never go directly to high heat)
     When the pan reaches temperature, place the steaks in the middle of the hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes.
     Remove them from the heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. Using the Sear-Roasting technique, proceed to cook your steak to your desired internal temperature. Use a meat thermometer to test for doneness:

Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F

   When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute.     
     Serve whole or slice thin and fan onto individual serving plates.