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 - The Ferguson System Principal An implement cutting through the soil at a certain depth say eight inches requires a certain force or draft to pull it. Obviously that draft will increase if the implement runs deeper than eight inches, and decrease if it runs shallower. Why not use that draft fact to control the depth of work automatically? The draft forces are
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