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Had a quick dinner last night ... NY Strips pan seared in extra virgin olive oil in the cast iron skillet. Everything went well - until I turned one of the steaks and splashed a little but of oil into the flame. It's ok ... arm hair is highly overrated.
Here's a couple of quick pics. Nothing terribly special about the cook (from lighting the egg to sitting down was less than a half hour), but sure did taste good. And yes, before anyone asks, they were overcooked - this was completely my fault. I'd forgotten just how quickly things cook when seared in oil and using cast iron. I still need to work myself back into the groove.