Sous Vide...why waste all that time watching to see if it is done correctly?
(Slicing into it to see if it's done.)

2lb ribeye with demi glace red wine sauce

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Dry aged in the fridge for 3 weeks. Phenomenal.

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Damn Shaun.... my mouth is watering...

Yep. Same way I do it. Simple and quick!

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Any time you happen to be in Boston Vin, let me know.

Mom has a griddle/flat top for her gas range that covers 2 burners. Cooks stuff great, including steak. Only complaint is she never seasoned it properly and washes it with soap and hot water and a scrub brush....

Damn and I thought I'd never have another reason to go to that part of the country...

Mebbe I'll get you to come down and help with the 356 instead... :)

Sous vide, and then a cheap ceramic burner salamander from any number of internet sources. 1500 deg. heat, quick sear.

Would love to come down Steve. But first you'll have to send me some parts to restore.SmileWavy

+1000 SmileWavy

Reverse sear is the best way to cook any steak if you don't have a Sous Vide.
Salt and pepper. Set oven to 225. Insert thermometer and set it at 132 for medium rare.. Place steaks in oven. Usually 20 minutes for every inch and a half.
When temp gets close get a cast iron pan scorching hot. When internal temp hits 132 place steaks in pan. 1 1/2 minutes a side and you are done.
Nice thing is you don't have to let them rest.
Works every time

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Cooked evenly the whole way through. Not the way you like for a third of the steak

This has always been my go to. Never fails...

Ingredients

2 1-1 1/2” thick cuts New York Steak, fat trimmed
1 tablespoon Worcestershire
1–2 teaspoon Montreal Steak Seasoning
2 tablespoon butter, unsalted
2 sprigs of fresh thyme
1 tablespoon Olive Oil
Instructions

Pat the steaks dry. Add 1 1/2 teaspoon Worcestershire to the one side. Add half of the seasoning and press down. Flip the steak and add the remaining Worcestershire and seasoning. All to sit at room temperature for 30 minutes.
Preheat oven to 400f. Place a cast-iron pan or stainless (oven-safe) pan (NOT NON STICK!), over medium-high heat. Drizzle the olive oil onto the steak and flip to get all sides coated.
When the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you’re good!) add the steaks. DO NOT FLIP yet.
Cook for 4-5 minutes or until a good crust forms.
Flip over and immediately shut off the heat to the pan. Working fast, add the sprigs of thyme and pats of butter on top. Put the pan into the oven. *NOTE – This step should take you MAYBE 5-10 seconds at most. This is why it says “working fast”.
Cook per the ‘doneness’ in the Notes field. When done, remove the pan from the oven and plate the steak.
Allow to rest for 5 minutes before cutting.
Notes

See below for times:
Very Rare 4-5 minutes
Rare 5-6 minutes
Medium Rare 6-8 minutes
Medium 7-10 minutes
Well done Not Recommended

My method is similat to lots here. I let a steak come to room temp, pat dry, put kosher salt & freshly ground pepper on both sides & let it set. Heat the cast iron pan to medium hot, stand the steak on the fat side using tongs. After the fat side is cooked, lay the steak in the fat for three or so minutes/side until nicely browned, The I use a thermometer and turn the steak until the thermometer generally reads 125 degrees. Remove it and let it set for a while before serving. I've tried the reverse searing method and like it a lot, but the stove-top, cast iron skillet is my go to way.

Its all been said. The reverse sear starting in the oven is superior to sous vide, because the steak forms a skin and dries on the surface while it is cooking at low temperature. That will allow a much better sear when it goes into the pan. If you do sous vide, the steak will be slopping wet when you put it in the pan.

I like this guy's instructions: https://www.seriouseats.com/reverse-seared-steak-recipe

Pay attention to his temperatures. He pulls it 15 degrees under your desired final temperature.

Try searing with a good quality garlic infused olive oil.

I cook USDA Prime new york steaks for my crew all the time in our convection oven at the store. For a side dish, look up "fondant potatoes".

We do cast iron to oven.

Take steak out 30 minutes or more prior to cooking to get internal temp up.

We use Ghee instead of butter.

Otherwise basically what everyone else has said.

You get an incredible bark on the outside and perfect center.

It's all about temp and timing.

If you want seared outside and rare inside you cook on high heat for shorter time.

If you are a heathen who likes it well done then a lower heat and longer time.

That sounds counter intuitive but it's all about heat soak.

Higher temps will cook the contact surfaces but don't soak into the steak, unless you leave it on for an hour.

Lower temps take longer to cook the contact surfaces but also allow time for the heat to penetrate and cook the interior.

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^^^ that looks great!

Fat is flavor
Bark/crust is flavor

Good call. I would not be using olive oil since it's a low temp oil, but ghee is high temp, plus has a great flavor.

my (EX) girlfriend is chinese. they know how to cook low grade cuts of meat very well.
she cooked some steak, dont remember what maybe something like stew beef, in a skillet and it came out better than steak on a grill.
slice it up, use some starch and cook it hi fast and short time.
this was for the kids spaghetti and i couldnt stop eating it