I spent last weekend re-seasoning my cast-iron pans, so I figured I might as well use them. After all, I had a few New York strip steaks thawed in the fridge.
I prepared a dry-rub by first toasting on the stove some coffee beans and cracked pepper, adding a little bit of salt and cumin, then tossed it all into the food processor to grind it up nicely. Did a nice rub of each side of the steaks to encrust them, and then pan-seared them on one of my cast-irons that had been super-heating on the stove for about a minute on each side, and then threw the cast-iron into my 450-degree oven for about, oh, about three minutes on each side, flipping once.
Served those beautiful medium-rare steaks with baked potatoes and grilled asparagus. Hell yes.