Black Iron Steak
I revived an old steak technique i learned years ago. it' works great.
Steak of choice...Ribeye, T-bone, Porterhouse.
about 1' thick works best.
Trim some of the fat from the steak.
Season with a little salt and pepper..let sit for 30 minutes or so to come to room tempature.
Heat olive oil on high in black iron pan till it smokes.
Cook each side about 4 minutes for Med.-Med Rare,
adjust time to suite you. Let the meat rest for a few minutes before you cut it.
If your cooking on the stove you might put one of those screens over it to keep the olive oil from spattering.
This will produce a nice sear on the outside and a tender/juicy piece of meat. Let me know if you try it.
PS: never stick your meat with a fork till ready to eat.