Just used Himalayan salt on 2 T-Bones

Salt and pepper. Screaming hot cast iron to sear. Preheat oven to 500-550, sear, throw in oven for three minutes on each side depending on thickness.

Don’t have any cast iron, will a non-stick pan do the trick?

Also what is y’all’s thoughts on blotting the meat to take the rest of the juices off the top? Lastly, thoughts on letting the meat reach room temp/leaving it out for 30 minutes before cooking?

Definitely get steaks to room temp. I sear and then oven. It cooks quicker than you would think. I do 10 mins at 350 for a gauge. Obviously, up or down depending on the thickness and desired temp. Let the steak rest for at least 10 minutes.

Do y’all blot the juices the salt is drawing out?

Thanks boss, trying this out and wanted to see what the “experts” do… why I came to y’all

Have y’all ever tried a little cinnamon/sugar mix on steaks as well? I’ve seen some stuff recently about giving it a different flavor wanted to see if y’all had experimented with it

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Have y’all ever tried a little cinnamon/sugar mix on steaks as well?

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Definitely blot it if you want to sear it

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Have y’all ever tried a little cinnamon/sugar mix on steaks as well?

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If anyone ever puts cinnamon on my steak, I will beat their arse.

Evidence

This wasn't my idea, just saw it and thought it was interesting. Never done it before but wanted to see if anyone here had

There is no sugar on that link.

Just go basic at first like what you are doing. get the technique down then give the cinnamon a shot. Even then be careful, my concern is the cinnamon charring.

FWIW, i do salt and pepper on the steaks on a plate for about an hour or two to let them come to room temp. blot off the moisture that comes to the surface. to get a solid crust, you have to have the surface dry.