SUBMITTED BY Carrie Reed Spence
I tend to get my castiron skillet screaming hot.
As high as I can then put temp to med hi and after letting the meat come to room temp
I add to the pan cook 2 min , turn heat to med and flip for 2 min. Let the meat rest for about 5 min before slicing into it too.
This works for me even on my cheap steaks(of course thats about all I eat)
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