Cast Iron Steaks with Herb Butter

This is Alton Brown’s easy cast iron cooking method. Cook’s Illustrated has a version that’s more fussy, but also gets good results. Warning—This may set your smoke alarms off. Start with open windows and the fan on.
Cast Iron Steaks with Herb Butter
Serves 4—6, depending on your appetite
2 (1-pound) boneless strip steaks, 1 1/2 inches thick, trimmed
Kosher salt and pepper
4 tablespoons unsalted butter, softened
2 tablespoons minced shallots
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 garlic clove, minced
2 tablespoons cold-pressed canola oil
Combine butter, shallot, parsley, chives, garlic, and 1/4 teaspoon pepper in bowl; set aside.
Bring steaks to room temperature.
Preheat oven—with skillet in it—to 500 degrees. When the oven reaches temperature, pull the skillet out of the oven and place on a stove burner at high heat.
Oil steaks lightly and salt generously. Add pepper if desired. Put steak(s) in the skillet and don’t move them for 4 minutes. Flip steaks over and return skillet to oven for anywhere from 2-5 minutes depending on desired doneness.
Steak Doneness (Invest in a good meat thermometer)
Remove from heat at 130 to 135 °F // Temp. after resting: 130 to 140°F
Medium Rare
Remove from heat at 140°F // Temp. after resting: 145°F
Remove from heat at 155°F // Temp. after resting: 160°F
Well Done
Remove from heat at 165°F  // Temp. after resting: 170°F