I have an electric stove that makes it hard to adjust temperature rapidly. I normally cook steaks in cast iron pan which I put on the biggest stove circle, with the highest setting of 12. I noticed steaks get really burned if I cook it there, but everyone says it should be the highest possible temperature. I even put it on half (6) and got some good results.

Is there a general advice how to determine the pan temperature and how to know what's right for the steak?

UPDATE:

I cooked 1.2 inch, T-bone steak last time on 5.8. It was on room temp for 1 hour. 3 minutes each side. Nearly perfect. I still got a bit too much char on the outside, it was medium-well on the edge of the steak, and medium-rare/rare at the bone. It was delicious though, very soft and juicy.

Doe this sound about right?


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