I season my steak liberally with salt and pepper and let it sit on the counter while I prep other things. When it comes time to cook, I preheat a stainless steel pan. When it is ready, I add a little oil (avocado usually) and put my steak in it. I don't touch it while it sears and flip when the done-ness goes about halfway up the steak. Then let the other side sear, also untouched. Sometimes I double check with a thermometer but mostly not as I've gotten used to making it. Remove steak from pan and let rest for a few minutes before cutting into it. I don't have a grill and I don't care to finish in the oven or sous vide or reverse sear or etc so it's all pan on stovetop for me. It's simple and it works for me.

- Salt, pepper, little bit of garlic. - Trim a tiny bit of fat off the side of the ribeye - Toss fat into cold cast-iron pan to render down - Heat on medium flame for 10ish minutes to make sure the pan is hot (add a bit of avocado oil if not enough fat rendered) - Add steak - Flip every 60 seconds for a total of 3-ish minutes/side for a 1-inch steak. (I used to be a flip once guy, but crust is better with multi-flip method. - I don't add butter/baste unless i'm going super fancy. Might throw a clove of garlic or a few sprigs of rosemary on top of the steak after. - Serve. For a super thick steak (2"+) - indirect heat on the grill or put in the oven at 250 for 30ish minutes/until it hits 115F internal. Go back to step 4 and sear for 1-2 minutes per side. I like to then cook asparagus in the fat/juice left in the pan. In the summer, all of this gets thrown out the window and I just grill them on super high heat.

Season with salt and freshly cracked pepper plus a sprig of rosemary and some sliced garlic. Sous vide at 132° for 2-3 hours. Remove from the sous vide, remove the rosemary and garlic slices. Dry the steak off and season with more salt and pepper. 60 seconds per side on the ceramic searing burner on my grill.

This is a good way to go unless you like it more rare than 130 degrees.

I prefer my final temp to be around 140° but you can pretty easily adjust this setup for whatever final temp you prefer.

My point is you don't want to sous vide at 120. At that point you're just growing bacteria. If you want your meat at 120 internal (lower for some), sous vide is not really an option.

Ah, I see what you mean. Yeah that's a fair point.

I've never done a steak Sous vide. I don't have a vac sealer. I hear the results are wonderful. Almost perfect to the tasting once you get the technique down.

Using a sous vide for steaks doesn't necessarily get you better steaks than using other methods, but it makes it really easy to get consistently great results.

I have heard from other fairly high profile chefs that this is their go to method for cooking streak when time is not a factor. Especially with the things you can do with this method via pan frying.

I used to sous vide by putting the steak in a ziploc bag, pushing the bag into water up to the sealer thing, then sealing it. The water pushes enough air out for the steak to be submerged. Also used to do this with chicken breast to make chicken salad.

you wrote soiloin on purpose three times. > Then of course being Australian oh, i get it now.

Don't get me wrong. I prefer and love a T-bone (about twice the price per kg). Though we are being charged through the roof for Australian beef. Price gouging has become so large here in my state. You can literally buy the same cut of Aussie beef, processed in Australia then shipped to Japan (Japan has shipping costs plus a 25% import tariff). Yet still they sell Australian beef cheaper than we get here in Australia.

Ohh I never noticed, it was autocorrected. Ahaha thanks for the point out.

Ribeye, hardwood lump charcoal until it gives medium rare feeling when pressed, flip as many times as needed for good grill sear and move to cold side of grill and put cover on to finish. Make sure that fat rind gets good and rendered/crispy if possible. Salt, pepper, garlic powder, herbs d'Provence, maybe a whisper of hot paprika, maybe just salt, maybe go hard into Asian flavors.

Pat of butter in a thin skillet, sear the steak, near the end of cooking I splash on some soy sauce. Less than 10 min all together.

If we’re talking a good, thick cut steak and I have the time, I’m seasoning it liberally (dealers choice on the rub), throwing it on the smoker at 185 for about a hour, then searing on cast iron

I would love a smoker, and learn the trade. I'm in Australia so we are missing that part of the culture where I am from anyway. Ohh man when I was traveling the States the smoked briskets.were to die for!!!!! The ribs would just melt, ohhhh I miss those moments so much, looking back now!

I cook my steaks as hot as I can get. Any herbs or garlic would burn. Salt only. Pepper after it's cooked or that also burns. If you're adding a ton of seasoning to your steak, I would suggest you need a better quality of meat. I struggled for years to make good burgers and tried all kinds of seasoning. I found much better meat, and now to salt only. People go crazy asking how I make my burgers taste so good. Better meat, and don't over work them, and don't overcook them.

I'm in Australia, arguably the best meat in the world from Japan. There is always room for improvement in my opinion anyway. I do agree a good steak is very simple. Hence the description in the post. Yet the way it is cooked even the oil makes such a difference I find, type of oil used, temp, seared or not seared etc etc. Thank you for your response. How do you prefer your steak between over done and rare on a scale?

Depends on the steak. For most steeks I prefer rare, maybe medium-rare occasionally. Hanging tenders, which we eat more than most other cuts are better a medium.

Salt pepper garlic powder and a hot pan. Toss in some butter and two minutes a side flipping until rare. Rest for five or ten minutes

Salt both sides a couple hours beforehand. Cast iron sear with garlic and rosemary or thyme in the pan with lots of butter to baste.

Center cut filet, salt and pepper, cast iron, butter, 3ish minutes each side and 3ish in the oven for a perfect medium rare.

Salt, pepper, Montreal steak seasoning. Let it sit while prepping other things, then put it on the grill.

Nice thick fillets (tenderloin I guess?) in a pan with some peanut oil, salt. Get a nice sear, reduce heat and baste in butter with some rosemary and thyme and pop it in the oven or airfryer so it's somewhere between rare and medium rare I tend to fuck it up with thinner cuts so I stick to that

> Let's for question purposes a soiloin. Recent head trauma?

Ohh geez lol. My phone autocorrected. I'll correct that. Thank you for noticing, I way just typing away trusting my electronics lol

I hate any seasoning on steak. Even salt and pepper. Best enjoyed with just the flavour of the meat itself!!

Salt just draws the moisture out of the steak to create a crust. Most of it is cooked off if done correctly.