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 - A Lifetime of David Brown - by Samuel Kennedy. I was born in 1950 and reared on my family�s 100 acre farm. It was a fairly typical Northern Ireland farm where the main enterprise was dairying but some pigs, poultry and sheep were also kept. Potatoes were grown for sale and oats were grown to be used for cattle and horse feeding. Up to about 1958 the dairy cows were fed hay with some turnips and after that grass silage was the main winter feed. That same year was the last in which flax was grown on the farm. Flax provided the fibre which w
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