re: What is your weeknight steak cooking procedure?

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Pat steak dry and put it in the cast iron for about 2 minutes per side.

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How thick of a steak, and what does this cook it to? Medium rare? Medium?

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How do you keep the butter garlic and rosemary from burning and turning black?

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Lower the temp to low before throwing the butter, garlic, and rosemary in. Also, I don't roll at maximum heat, you can get a good sear on medium-high.

Liberally salt the steak, then sous vide for 1.5 hours at 135 (sue me, that's how I like it).

After sous vide, rub maple syrup into the steak, add some salt and pepper and sear it in a very hot cast iron pan.

Cream minced garlic into butter. After you turn the steak, spread the garlic butter on the done side.

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rub maple syrup into the steak

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Sorry I’m late to reply, but what the other guy said. I usually cut the heat way down about a minute after flipping the steak. Then add the butter

PK Grill. Charcoal.

The PK is easy to build just as much fire as you need, easy to clean up.

I cook a typical Ribeye or Strip one minute each side over direct heat then one minute each side over indirect heat. If the steak is thinner or the fire is especially hot I will reduce the time.

I do Sous Vide on some other cuts, which is great for cheaper cuts, but the really premium steaks need the grill.

You might need to find a smaller, easy to manage grill that's optimal for steaks the way you like them.

I like doing a flank steak for weeknights. season as desired, hot skillet, brown the outside with a good crust real quick. Let rest for 8-10 minutes, make garlic butter while this is resting. slice meat. If any of the thin slices are too raw for your liking, you can toss them in the skillet for a few seconds to fix that real quick and straight ot the plates.

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Salt and leave on the counter for about an hour.

Throw cast iron on medium heat for at least 10 minutes prior to cooking.

I usually trim a bit of exterior fat from the ribeye and throw it in the pan to render and create my oil for cooking.

Pat steak dry and put it in the cast iron for about 2 minutes per side.

Lower temp to low and throw in butter, a couple smashed garlic cloves, rosemary, and thyme and baste the steak for a couple minute on each side.

Let sit for 10 minutes before cutting/eating.

Sometimes I'll make a pan sauce with the butter remaining in the pan, sometimes I crack pepper over my cooked steak, just depends on my mood.

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Pretty similar to what I do but it's honestly just as easy for me to cook on the Weber and I don't have to smoke up the house. The dry brining with salt is a must for me though.

I'll get home from work around 5:00 and salt the steak and leave it on the counter. Hop in the shower, go start the charcoal chimney on the grill, and by 6:15 the grill is screaming hot. I've found that about 3.5 minutes on each side is a nice medium rare for a filet mignon, which is probably what I cook most

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I could have gotten a little better sear. Overall, it was delicious.

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Did you salt beforehand? That really helps remove the surface moisture so you aren't "steaming" your steak. You'll get a lot better crust that's on the drier side and all that juice will remain locked in

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Sous vide removes the bulk of the issues that people have when cooking meats.

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I like Sous Vide, just prefer really good steaks like Rib Eye, Strip, and Porterhouse on a charcoal grill.

A fillet, particularly a thick one, yeah, Sous Vide followed by cast iron. I don't do that very often because I prefer a grilled Rib Eye to a fillet. If I were making Steak Au Poivre I would go Sous Vide.

Most of what I use Sous Vide for is a larger and thicker cut of meat. Thinner steaks, not so much. I'd say steaks should optimally be 2+" thick to take advantage of Sous Vide, and that most of the advantages are lost at around 1" thick. Now something like a chuck roast is different, and Sous Vide is the home run for that.

I think and optimal charcoal grill is one of the easiest ways to cook steaks, especially if it lends itself to direct and indirect cooking. Typically, the biggest problem with cooking steaks is when you are cooking for people with different preferences for doneness, and for me, on my PK, the sear part, one minute each side over direct, is followed by an indirect cook, so I can stagger them out and get some well done, some medium, some medium rare, by varying the indirect cooking times. Works for me and tastes like I want.