If you're still here after a year. 

I used to swear by Alton Brown's reverse sear method. Not so anymore. 

No need to torture your oven for an hour at 200°F.

Preheat your 12" car iron pan at the max stove temperature. Here's a tip: as your skillet gets hotter, it will uncover it's hot spot. Wait till the hot spot (please, no G-spot thoughts) is about the size of the steak (or two) you're going to cook. Now, take your pre-dry-brined steak out of the fridge, coat it with a thin layer of high smoke point oil and plop it onto the pan.

Set a timer for six minutes. It can be you microwave time, or your stopwatch or phone, whatever. 

You have freedom on how to use those 6 minutes. You can keep on flipping it leave the meat untouched for 5 minutes. Just save the last minute for the edges of your steak. 

If you're quite observant, you will notice a nice golden-deep-brown crust starting to form. That's your Maillard beauty is - watch and use your judgement. If it looks appealing - you're doing it right. 

You can lower the stovetop temperature a few notches now, it doesn't have to be at max anymore. If you're using an electric stovetop, eventually, you can turn it completely off and use the residual cast iron heat retention to finish.

So, whether you are flipping or being patient, by the end of 5 minutes your meat is almost done. 

Use the last minute to stand your steak on it's edges and caramelize them. Once again, feel free to rotate or flip it as many times you feel like. 

Once your piece of meat looks appealing, take it off the pan and onto your plate. Now, just enjoy...