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 Towny Goes Plowing - by Anthony West (UK). I live in an area renowned for its rural beauty. Small fields with hedgerows and trees are common place, as are small hamlets with village greens and the odd duck pond complete with swans. The center of any village once the shop is closed is the old tavern. Rustic places with cheerful names like "The Griffin" "Red Lion" or "The Plough and Harrow" are found dotted around the country lanes all over the place. The warm glow of yellowish light can be seen for quite some distance at dusk, and
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