I love my cast iron frying pan, but for steaks I still prefer charcoal grilled. Remember those cast iron hibachi from the ‘70s? Well, you can’t find them in cast iron anymore, just cheap pot metal from China, but they sure do the trick anyway. The adjustable grill racks are the shiite! 3 minutes per side over high heat, then raise the racks to slow cook. If you’ve got an old hibachi in the garage, hang on to it! I’ll try the oil coating on the steaks next time around.
If I did not live in an apartment, I would agree; BUT, try this method sometime—esp. for a thicker steak.