I am a big steak fan and have had good results with the following method: very hot pan - sear 2 minutes, turn heat down - cook 3 minutes, flip and repeat. However, I got a new cast iron skillet and the reviews for this method http://www.thekitchn.com/how-to-cook-... were so overwhelmingly positive that I decided to switch it up. I have tried it several times with various different cuts of meat. The meat is always medium-rare but it seems tougher and much harder to chew than usual...even the filet I cooked a few weeks ago turned out this way. Any tips? Or any other best methods to sear a simple steak?