re: Cooking the perfect steak - man card on the table

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Well let me correct myself, filet has to be prime. Ribeye just not necessary to me.

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Well let me correct myself, filet has to be prime. Ribeye just not necessary to me.

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What?

Walk into Benoit's on LA1 in Addis (if you are local to Baton Rouge)
Look the lady in the eye and say, "I would like a 3/4" ribeye seasoned" or "2 X 3/4" ribeyes seasoned if you have a significant other". (Feel free to increase your thickness if wish because they custom cut them for you but 3/4", some starch, some vegetables is a full meal for me.)
Take your steaks home and put it on the counter. Do not put it in the refrigerator. If you must, make sure you take them out of the refrigerator 1-2 hours ahead of time.
Take your cast iron pan and put it on the top rack under the broiler for 10-15 mins. Make sure your cast iron is ridiculously clean or you will make a smoke storm.
Place steaks in smoking hot cast iron pan. Keep the broiler on and cook for 2mins 15 secs.
Flip and cook for 2mins 15 secs more.
Remove from pan, let rest 5 mins covered in tin foil.

This makes a med to med rare steak. I am a bit more towards medium where Mrs. SnglMaltScotch is a bit more towards rare/med rare so I take hers out a few seconds earlier than mine.

It's really not that hard. Enjoy.

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I season with salt and black pepper, sous vide for 1.5 hours at 129 degrees. Pull them, pat dry, put a bit of safflower oil in a cast iron on high heat, sear the steak for about 30 seconds per side. While searing throw some butter in there along with fresh rosemary and crushed garlic cloves, and baste the steak. It’s pretty damn good stuff.

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Agreed. That is pretty much what I have been doing over the last few months. It is hard to get wrong, and it is very consistent.