1 steak, 1 1/4 inches thick
Oil, to coat the steak (sometimes I'll put soy sauce on it too)
Salt and freshly ground black pepper
Bring the steak to room temperature.
Place a 10-to-12-inch cast-iron skillet in the oven and heat to 500 degrees
Coat the steak lightly with oil and sprinkle both sides with salt and pepper. When the oven reaches temperature, remove the skillet and place on the range over pre-heated to high burner.
Immediately place the steak in the hot, dry skillet. Cook 30 seconds, turn with tongs and cook another 30 seconds, then put the pan into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.
Remove the steak from the skillet, cover loosely with foil and let it rest for 5 minutes.
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