The way I’ve learned to cook steaks involves turning things up to 11.
I prefer rib eye, a cut of beef with maximum marbling. I give it a generous dash or three of seasoning salt. Then I stick my cast-iron skillet in a 550-degree oven to get it rip-roaring hot and transfer it to the stovetop with a high flame underneath. The result? A gorgeous charred steak with a flavorful crust and a rosy medium-rare interior.