Came out great.
I like my steaks somewhere in between rare and medium rare. I'm not a fan of the Pittsburgh rare or whatever, but I don't like all the grey that comes with a medium rare.
What I like is best described in French: sanglant
. It's how they eat it there and how I order all my steaks.
First, as I said, lower the steak in simmering water. The goal here is not to cook but to permeate the meat with moisture while slightly raising the internal temp. Do not leave in long.
Next, I put it in the microwave for a bit, which then extracts the water I just put in and creates a great sear. If you don't get a good enough sear, you can always throw it on a hot pan for a few seconds.