New to cooking steaks

Better have a good vent fan! Cast iron works best.

LINK

Reverse sear

I reverse sear all the time now and love it. I'm usually doing ribeyes that are around 1 inch thick. I like medium rare but I pull them out at around 115-120 degrees (generally that is at 250 degrees for20 minutes in the oven, occasionally needing another couple or few minutes if they are a little thicker or were colder when I put them in). After putting the cast iron in the oven at 500 for 20 minutes while the steak cools, I sear around 45 seconds each side. I like to pull the steaks out at a lower temp than that link shows because once they are over-cooked there is no going back. If I find they are too rare after the searing, I just throw them on another 20-30 seconds on each side and that gets them up to where I like them. I use a flat cast iron griddle - like a skillet with no sides, basically.

Alton Browns Method

Microwave