re: Cooking the perfect steak - man card on the table

This is what I do... Liberally salt the steaks around 6 hours ahead and let steaks rest uncovered in fridge for 5 hours. Pull them out and let them get to room temp the last hour. Next, get your seasoned cast iron pre heated to medium hot. Add a bit of neutral oil and drop steaks for around 4 min. Flip when nice sear develops. Then grind black pepper over seared portion. You want internal temp around 125 degrees, so in that last min before pulling off, add a couple of tablespoons of unsalted butter and spoon over the top till ready to pull. 8 min total cook time should get you near mid rare. Rest covered in tented foil at least 5 min before cutting.