Got around to using the cast iron again and went with a porterhouse. I’m not gonna comment on how prices are fucked to shit and how one thing was worth ten goddamn dollars, but I’ll just segue into what I really want to talk about it — the technique. So I used to pour the oil into the pan and heat it up, but when I would put the steak in the shit would start bubbling and splattering everywhere and I detested that annoying bullshit. I ended up oiling the actual steak and leaving the pan naked, and that turned out to be the better choice. There’s less splatter and there’s less smoke coming up from the oil being heated from the parts of the pan that aren’t being touched. I’m definitely gonna be using this method moving forward because not only does it save on oil and create less mess, it helps seasonings adhere to the stupid thing while cooking.