Everyone's got different opinions on this. Some guys say reverse sear, some swear by just getting a hot cast iron skillet and going for it. I'm team cast iron with butter and garlic. What do you guys prefer? Looking to impress with a nice dinner this Saturday.
Salt and pepper only, get your pan screaming hot, and don't touch it. The biggest mistake people make is moving the steak around too much. Let it do its thing.
Reverse sear changed the game for me honestly. Gets the temp way more even throughout. But yeah if you're just grilling it hot and fast works fine too.
The real answer is whatever method gets you a solid sear and proper internal temp. Everything else is just people being snobby about their preferences.
Sign in to join the conversation.
Cast iron skillet, high heat, butter and garlic. That's it. Don't overthink it. A good steak doesn't need much else if you start with quality meat.