Heat the cast iron on medium-high heat. (Hopefully) remember to turn on the exhaust hood. Sprinkle the bottom of the pan with salt. Once the pan is just smoking, add the steaks. Flip the steaks often, every 30 seconds or so. Marbled steaks will render enough fat to cook the steaks in. Leaner cuts like filet mignon need the addition of a little extra fat to the pan; we use bacon fat. When the steaks are browned, crusty, and cooked almost to the desired temperature (rare, med-rare, medium, etc.), we add butter (and occasionally herbs) and baste and flip the steaks. Let the steaks rest on plates for 5 minutes. Indulge in a special meal.
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