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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.
Aroogah
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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.