I went out and bought a cast iron skillet just because this looked so good. Not disappointed! Fabulous! Will make again (and again and again) Thanks!

This was great! I had to adapt to the thin steaks I had on hand so I didn't finish them in the oven but I would with a thicker piece of meat. I'll definitely make this again.

Juicy, tender steaks result from this technique. As scottmillerinva notes, have windows open or hood vents at full to avoid smoke detectors going off and filling house with smoke.

Great recipe! Very simple and my guest thought it was some of the most flavorful steak they'd ever had. I did make a couple of minor adjustments. I trimmed excess fat from the steaks and saved a piece to season the pan. I rubbed the seasonings into the steaks, lightly covered them with a towel and let stand at room temperature for about an hour. Once hot, I used the piece of saved fat to season (lightly grease) the skillet.
My steaks were large and 2-1/4 inches thick and since the thickness of a steak determines how long you cook it, mine took a little longer to cook. I seared them in the seasoned skillet until well browned, about 1-1/2 minutes per side, then roasted them in the oven 3 minutes per side. After a 5 minute rest, the steaks were a perfect medium-rare, juicy, tender and delicious!

This will smoke up your house so be ready with the windows open. But the pan seared taste ensures a delicious crust that keeps the juices in. Everyone that I've prepared these for raves about them. [I posted this recipe.]