TY, I am working my way up to thicker cuts. The thick cuts I have cooked have all came out rather undercooked in middle, or if I try to cook it longer the outside turns to carbon.
My setup.
1. Electric stovetop
2. Cast iron
3. Olive oil in the pan
4. Salt and pepper seasoning
Note: By undercooked I mean blue.
Season the steak with salt thoroughly and leave it for one hour. This draws the moisture out.
Pat dry meticulously.
Leave outside on the kitchen counter top for a while until you are sure the steak has tempered to room temperature.
Pat dry again.
How hot the pan needs to be will depend how thick. Stronger heat > bluer inside. Medium heat will cook completely. You'll have to do trial and error anyway.
Very important: rest the steak after cooking. Like ten minutes at least. That allows the steak to finish cooking inside, which allows you to use stronger heat, which gives you more caramelization outside -> more better
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