I love to cook a good steak in my cast iron skillet. I actually prefer to cook steaks this way, instead of grilling them because the juices left in the skillet are just so delicious when poured over the cooked steaks.
*Note: For house seasoning, combine 1 teaspoon salt, 1/4 teaspoon ground black pepper and 1/4 teaspoon garlic powder.
2 to 3 hours before cooking, unwrap steaks and sprinkle each side of steaks with 1/2 teaspoon Montreal steak seasoning.
Leave steaks unwrapped and place in refrigerator until 1 hour before cooking.
1 hour before cooking, remove steaks from refrigerator; sprinkle both sides of each steak with some of the house seasoning; set aside on counter for 1 hour to allow the meat to come to room temperature.
After 1 hour, place cast iron skillet over medium-high heat. (You want the skillet to be good and hot, but not screaming hot.)
While the skillet is heating, rub each side of the steaks with a few drops of olive oil.
When skillet is heated, add bacon grease or butter and the olive oil; swirl skillet to evenly cover the bottom with the oil.
Place steaks in hot skillet; flip steaks over after 1 1/2 to 2 minutes, cover with lid or foil and shut heat off. (The steaks will continue to cook because cast iron stays hot for a long time.)
Check for doneness after 1 minute. Cooking time depends on thickness of the steaks and personal preference as to doneness. If too rare for your taste, replace cover and allow to sit for another minute or so.
Remove to serving plate; pour skillet juices over steaks; serve.