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Smoking hot pan. Make sure the steak is dry - you want no water on the surface. No pepper either- burnt pepper flavour is meh. I use Avocado oil to keep things from sticking (higher smoke temp than butter or veg oils). Windows open.
Although if you have actual well seasoned cast iron you can use no oil.
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I often cut a bit of the fat off the steak and run that around the pan and use that as the frying grease.
You only need to cook for a minute or so, if that, on either side. Some times when I flip the steak over I turn the heat off and drop a knob of butter into the pan.
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I season and rub the steak with oil before it goes in the oven, and sear in a really hot pan (turning often), with no extra oil at all.
Windows open, as stated above.
Aroogah
dancing james
NotThamesWater
@HatBeard
whats the best technique to finish off a reverse seared steak in a cast iron pan?
just cooked a banging steak but the external crust always comes out a bit anaemic and anytime i try to use oil/butter it just sets of the poxy fucking fire alarm in the hall and the butter burns itself onto the pan before I can turn the alarm off again. i just can't get the knack of it.