Pan fried Filet Mignon....not for the faint of heart

I have done this for several years. I pan fry steaks and thick pork chops in a cast iron skillet on the stove. I put just enough bacon grease in the skillet to prevent sticking, Montreal seasoning on the meat, cook 4 minutes on each side on beef and 5 minutes on each side for pork. The steaks come out medium to medium rare and MMMMM good. We raise our own beef (angus/ limo cross) and the pork is from a neighbor that raises pork so no unknown sources. We prefer the cast iron over an outside grill.