The Secret to Steakhouse Results

3:45 PM (Today)•madeincookware

Most of us sear a steak first, then finish it in the oven.

Reverse that.

Bring a thick cut up to temperature low and slow in the oven, then drop it into a screaming-hot cast iron skillet for the crust. You get an even, rosy interior edge to edge and a deeper sear, because a dry surface browns faster.

Seasoned Cast Iron is the move for the finish: it gets hot, and it holds that heat when the cold steak hits it. Watch our Culinary Creative Director, Rhoda Boone, walk through it in two minutes, then check out the full recipe.

Image of Seasoned Cast Iron Butter Warmer

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