Get an old 8 inch cast iron skillet. Season it . I like to buy 20 oz t bones, then cut them in half crosswise. 3/4 inch thick.If it's too thick you get burned on outside cold raw in the middle. That's probably the biggest factor in grilling steaks. Work with uniform thickness. Spread butter on top side. Cover with blackened steak seasoning. Heat the skillet, HOT. Turn on the vent fan full. Drop the steak in, butter and spice the other half, Grill for two minutes Do not move it Flip it for 2 minutes. It will be "blackened medium rare". The butter burns and gives you that delicious charcoal flavor. If it's too rare give it 1 minute on one side. Don't cut or eat for 5 minutes after cooking. Try this wit venison loin chops. Incredible. I cut them exactly 7/8 inch just for this. Cabela's has a nice Blackened steak seasoning. Let us know how it worked for you.
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Today's Featured Article - Show Coverage: Journey to Ankeny - by Cindy Ladage. We left Illinois on the first day of July and headed north and west for Ankeny, Iowa. Minus two kids, we traveled light with only the youngest in tow. As long as a pool was at the end of our destination she was easy to please unlike the other two who have a multitude of requirements to travel with mom and dad. Amana Colonies served as a respite where we ate a family style lunch that sustained us with more food than could reasonably fit into our ample physiques. The show at Ankeny
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