I was pleasantly surprised by the outcome. The cast iron skillet added a nice crispness and flavor! Plus, it makes it easy to make tasty steak in the winter!
Remove steak from refrigerator and sprinkle both sides of the tenderloin with 2 tbsp Ground Pounder; let stand 45-60 minutes.
Preheat a cast-iron skillet with vegetable oil over high heat until extremely hot, 4-5 minutes.
Sprinkle 1 teaspoon salt in bottom of skillet; pat beef dry with paper towels.
Place steak in skillet and cook until easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving steak, occasionally pressing slightly to ensure even contact with skillet.
Continue turning and flipping until cooked to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-2 minutes.
Let rest for 1-2 minutes then serve