Steak and Cast Iron

Hook_emHornsfan_74 said:

Quick question for all you steak experts.  I have a couple of  steaks I am planning on cooking tonight.  I was going to grill them off then do a quick sear in a cast iron skillet.  I am open to suggestions. They aren't too thick.   Maybe 1.5 - 2"'s thick.  Any other methods sound better?  I usually just grill them until finished.  TIA

Finish with a brown butter bath in the CI with aromatics and garlic. 

Try just a basic sear after you roast them.
Roast them slower, raised direct if you can.
Pull them a few degrees shy of where you like them.
Rest them on a wire rack over a plate if you can and do not cover or wrap steaks.
Get your CI real hot, pat dry your steaks with paper towel and then sear. Dryer steak will crust up faster.
You are only searing to get a good crust. 
Top with a little herb butter if you like.
Photos please

GoldenQ said:

also consider putting a finishing butter or just plain butter on it when resting after cooking

I like to put “squirt” butter on them
while resting.

i'm a fan of sous vide to start then sear (or basically the reverse sear method).

looking forward to getting the roccbox and trying it out in CI with a lot of butter....