hey mick,
you can skip the oven altogether, like this....
1] garlic powder, and black pepper a steak and let it sit under wax paper until approx room temp...
2] put a well seasoned cast iron skillet on a vigorous medium high fire and preheat until a drop of water dances on the surface...
3] without any oil or grease place steak in the center of the frying pan - steak will stick to the pan instantly...
4] allow steak to cook on first side until it "unsticks" or "frees" with out help... ok to gently try and lift it, but do not tear the steak to get it free...
5] when steak "frees" from the frying pan, turn with tongs and cook reverse side for approx same time as first side....
this will generally produce a "medium" steak... nicely browned with a pink middle.... and as juicy as you could ask for...
i was taught this method by mr john sumrell of the cumberland knife and gun shop, fayetteville, n.c. some 30 years ago...
i have enjoyed it many times, and enjoy the look on unbelievers faces when they take their first bite.....
