Cast Iron Steaks with Herb Butter
By Russell Selander
Appears in Cook's Illustrated November/December 2016
WHY THIS RECIPE WORKS
To pan-sear a thick-cut steak, we turned to a cast-iron skillet since its heat-retention properties are ideal for a perfect sear. We chose the moderately expensive boneless strip steak for its big, beefy flavor. But when we tried preheating...