Cast Iron Skillet Steak

"Cast Iron Skillet Steak is steak lightly seasoned and seared in hot oil, then basted with butter, garlic, and fresh thyme. I highly recommend this method for cooking ribeyes, New York strips, or filet mignon. Don’t skip bringing the steaks to room temperature; it helps the steak cook more evenly. Pat the steaks dry so the beef sears. Get that cast iron very hot. Heat for about 5 minutes, then add a high-smoke-point oil and heat until it shimmers. Sear the steaks undisturbed for 3-4 minutes each side. Resist the urge to lift them or move them. Don’t add the butter or garlic too soon, or they might burn and taste bitter. Baste the steak with the butter as it melts and the garlic lightly browns. Serve the steak with a little of the melted garlic butter on top. Rest the steaks, loosely tented with aluminum foil, for about 5 minutes before serving. My daughter says for the ultimate seared steak, use tallow. Tallow is rendered animal fat. She and my son-in-law swear by it."