Why do I keep buying ribeyes when ...

[Silock]

Originally Posted by mdchiefsfan

I am now about 4 steaks into using my cast iron skillet and I am struggling to get that perfect crust. Any recommendations?

I am using Kosher salt, Montreal steak seasoning, and minced garlic. I heat my oven to 500 degrees with the skillet in the oven. I turn up the stove top to high.

Once I reach temp I pull out the skillet and place on stove top then I put everything on the steak while the skillet gets to high temp on stove top.

I rub conola oil lightly on both sides and drop the steak into the pan for 30 sec/side.

Then I place the steak into the 500 degree oven for 2 minutes/side.

Rest for 5-10 minutes after.

I just can't get that crust that I feel should be on there. The cook is perfectly even throughout and it's delicious, I just feel I could do a bit better.

Crust = heat. Your stove just can't get that hot.