I'm fully aware that using a cast iron pan to cook a steak is nothing "new," but this steak was 2" thick so some experimentation was in order to, 1) ensure a good exterior crust that wasn't burnt and, 2) a nice medium rare interior was achieved.
You Will Need:
- 1 "Tomahawk" Ribeye, or any well marbled steak that is 2-inches thick (room temperature)
- Kosher Salt
- Fresh Ground Pepper
- Big Cast Iron Pan