re: Anybody completely cut their steak up before taking the first bite?

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how do you cook a 1"+ cut of steak where you get a good crust, hit the right temps, and have minimal grey?

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I can, and still do them any of 4 ways. reverse sear, sous vide, hot cast iron, or my 900deg big green egg. its pretty hard to get a gray, uneven cook on a thick steak, which is why i asked you what method you use. do you have a meat thermometer?