Alright dingleberries of the 'berry, here's a great reverse sear method to make the best steaks.
- Season steaks how you like. I prefer S/P, sometimes G/O too or if I'm feeling frisky will buy a premade rub. Season liberally.
- Turn oven to 250*.
- Put steaks on a cooling rack over a foil lined cookie sheet.
- slow bake steaks until about 5* below desired temperature (i.e. med rare highest temp is 135*, go to 130*). remove from oven to rest for a min
- Get pan high heat hot, add 2 tbsp butter, and immediately add steak to the pan. Let the butter simmer under the steak for 1-2 mins or so (more if wanting greater than med rare)
- Add 2 tbsp more butter, flip steak, add aromatics. Baste steak with melted butter using a spoon to keep even browning. Once 2 mins up, remove from pan and set on cutting board. Let rest 5 mins, slice against the grain, serve.
None of "sear in the juices and bake" nonsense. For the sous vide folks, you can do the same, just really make sure your piece of meat is super dry on the outside after removing it from the bag. Yesterday I did SV tri-tip, and wrapped it in paper towels to fully dry it out before searing on the grill.
This is the way.