Small family farm raising grass-fed, grass-finished bison
Skillet(s) - Cast iron works best, but if none are available use the heaviest ones you have. They must be oven safe (no plastic handles!). Have enough on-hand to fit the number of steaks you wish to cook.
Remote-read Thermometer - The probe will be placed longitudinally into the side of the steak, not touching any bone. Do your best to get into the middle of the cut.
Hot pads or oven-safe gloves - This is the most critical piece of equipment required...you must be able to firmly grasp a 450 degree handle and maintain control of the pan. I prefer gloves.
The most important tip I can give you for this recipe is this...CONTINUALLY remind yourself that the skillet handles are HOT! Most chefs are not used to a skillet handle that is 450 degrees...its only too natural to grab one unprotected at some point. If you have doubts...assign someone the sole duty of watching and reminding you. Other than that, this is a great way to cook a steak!