re: How do you like to cook or have your steaks cooked?

I’ve done it every way possible. The best, better than any I’ve had in restaurant, is the reverse sear followed by butter basting, here’s how I do it.

1. Place steaks on elevated rack over pan. Coat in coarse sea salt and dry brine in fridge overnight. Remove steaks an hour or two prior to cook and allow to come to room temp.

2. Coat steaks in olive or avocado oil, and add fresh coarse ground pepper, garlic powder, and onion powder to all sides of steak, and reverse sear on grill. Leave one burner off, the other on lowest setting. Put steak on cold side and roast until steak reaches 115-120 degrees. Flip and rotate a few times. This will take 45 min-1 hr.

3. Heat cast iron skillet with a little oil on high heat. When steaks reach desired temp, put in screaming hot cast iron and sear 1-2 min a side. Add 2 cloves of garlic and a tablespoon or two of butter, tilt pan to side, and baste steaks with a spoon. You can also add rosemary or thyme, or a compound butter of choice. I generally pull when internal temp hits 130, which for me is perfect med rare.

Remove steaks and allow to rest a few minutes. When you cut into them, there will be a thick, crunchy, buttery sear with edge to edge medium rare underneath.