What is your weeknight steak cooking procedure?

Sous vide for 1 hour at 121

Sear on hot skillet for 1 minute each side with butter.

We have gone through phases where we would sous vide.. reverse sear.. grill..etc.

These days, weeknight or not, I do a super hot cast iron until the rarer side of medium rare and a bit of butter basting.

I see the reasoning for other foulproof methods because a lot of people seem to not quite get steaks right, but I feel like once you nail the above, you don't need them.

quote:

---

I don’t want to light a charcoal or pellet grill for a quick steak supper

---

Precisely why I have a Weber Genesis NG pit in rear patio area...

I prefer my steaks more to the rare side and never cook them past medium rare.

I take the steak out of the fridge and let it sit covered on the counter to get more toward room temperature and don't put any seasoning on it until I'm ready to cook it-------I'll lightly oil the meat with EVOO and usually just Kosher salt, black pepper and a bit of garlic powder.

I'll either cook it on a cast iron griddle I have that is made with several raised areas that leave "grill marks" on the meat and get that screaming hot and cook it till it reaches my level of done.

OR, I'll break out the gas grill, get it up to 500+ degrees and do it outside since doing steaks on the griddle inside creates a good bit of smoke even with a good hood to remove most of it.

Sometimes will use electrical smoker for 10-15 mins depending on the steak. Then either gas grill, blackstone or broiler for quick sear.

Get gas grill hot

throw on gas grill

cook to medium rare

end

Tonight I will sous vide then sear on the primo.

quote:

---

1 minute each side with butter.

---

Clarified butter (ghee.) Otherwise the milk solids will burn with hot how you need the skillet. 100% sous vide beforehand. It's borderline impossible to F up. If you make an error, it's going to be mis-timing your sauce or veg, but the steak will be on point.

And dry brine them the day before for extra goodness. Made that for my kids last week, they smashed close to 2lbs of NY Strip between them.

quote:

---

Season, put it oven at 225-240 (depends of size of steak), pull at 115 internal.

Wait about 5 mins, sear on gas grill over flame with melted butter for 60-75 second each side.

---

1.5" minimum. I do almost this exact thing but place on indirect heat in pit, pull at 110, wait 10 minutes and sear each side for 90 to 120 seconds each.

The day before sprinkle salt on both sides of steak, place on tray in frig. where air can get to both sides.