Don't worry about the grill, cast iron is my favorite way to go because you keep more juice in the steak and save what juice does come out for the veg or a nice sauce.
Let the steak come to room temp, leave it out 2-3 hours or more depending on the size so it cooke evenly. Heat the cast iron until oil is just starting to smoke to get a good sear/crust which will help keep the juice in. I use canola oil because of the higher smoke point and light flavor but others may disagree. I usually do a minute and a half or so each side.
After both sides are nice and crusty I transfer the steaks/pan into the oven. Once cooked to my liking I remove them and let them rest for at least 5 minutes and i use the pan I cooked the steaks in to sautee mushrooms and spinach, or make a sauce if its a fillet. For ease of prep you can also use another pan and just drain the juices out before putting the steaks into the oven.
I forgot to mention that i salt generously with kosher salt and fresh ground pepper right before putting them in the pan. There are other ideas on this but for a good steak I just want the beefy flavor to stand out. I hope this helps out. I used to work in a nice steakhouse and their trick was an extremely hot broiler as well as a demi glace sauce that they put on top of each steak before service.
A good side used "leftover" baked potatoes skinned and cut into 1/2'' 1/2 moons that they sauteed in bacon fat with parsley, onion, salt until golden. Goes great with a steak and your spinach/mushrooms.
What cut you getting? For ribeye I reccomend med-med rare otherwise I go rare.
Enjoy!
Let the steak come to room temp, leave it out 2-3 hours or more depending on the size so it cooke evenly. Heat the cast iron until oil is just starting to smoke to get a good sear/crust which will help keep the juice in. I use canola oil because of the higher smoke point and light flavor but others may disagree. I usually do a minute and a half or so each side.
After both sides are nice and crusty I transfer the steaks/pan into the oven. Once cooked to my liking I remove them and let them rest for at least 5 minutes and i use the pan I cooked the steaks in to sautee mushrooms and spinach, or make a sauce if its a fillet. For ease of prep you can also use another pan and just drain the juices out before putting the steaks into the oven.
I forgot to mention that i salt generously with kosher salt and fresh ground pepper right before putting them in the pan. There are other ideas on this but for a good steak I just want the beefy flavor to stand out. I hope this helps out. I used to work in a nice steakhouse and their trick was an extremely hot broiler as well as a demi glace sauce that they put on top of each steak before service.
A good side used "leftover" baked potatoes skinned and cut into 1/2'' 1/2 moons that they sauteed in bacon fat with parsley, onion, salt until golden. Goes great with a steak and your spinach/mushrooms.
What cut you getting? For ribeye I reccomend med-med rare otherwise I go rare.
Enjoy!