Just for follow-up....
Tonight I tried cast iron skillet rib-eye a la America Test Kithen recipe....
-Pre-heat skillet in oven to 500 degrees
-Salt steak while waiting... then pat dry
-2 Tablespoons canola oil in skillet at medium high
-when skillet starts to smoke add steaks, seasoned side down (then season the up side)
- each side for 2 minutes at medium high... then medium low...
-turn every 2 minutes (in my case for 10 minutes...I use timer).
-pulled at medium rare (125 degrees on instant read thermometer).
-rest under foil tent x 10 minutes after generous application of garlic butter...
also, enameled cast iron sauteed mushrooms...
- garlic butter in dutch oven...
-"Beef better than Bouillon" (2 teaspoons in 2 cups H20)
-bay leaf
-teaspoon ground pepper
-1/2 teasoon Thyme
-thickened with Bob's Red Mill Arrow root starch (1 teaspoons in 1/4 cup water).
If you are inclined.... perfect meal. Restaurant quality. I served it with Pinot Noir. Bride says ... "delicious".
Charles
http://imgur.com/a/dtDh7