Sous vide and a hot charcoal grill to sear for us.

Prime Ribeye, typically about 1.25 lbs., 1.5" cut. I split this with my wife. Soak in a 50-50 mix of of worcestershire and beer at room temp for about 3 hours, with a light coat of garlic salt and pepper. Get the weber going at 500F to 525F with charcoal. Place meat over direct flame for 2 minutes each side. Then, take off direct heat, cook to 145F-150F internal temp. May have to turn twice to keep even. Let rest 20 minutes. A Therma Pen is an amazing tool.

They’re not inexpensive but this one was a gift to me. I love it.

https://store-us.meater.com/products/meater-pro

Ribeye, seasoned with salt, pepper, a little garlic and onion powders, a few minutes in the air fryer on 400°F.

^^^ I tried that a few weeks back because of friends telling me how good it works.
I was surprised....it's easy, fast, and excellent tasting.

This is a good video for steak au poivre. I don't typically use this cooking technique for ribeyes (cast iron + oven) but for a tenderloin, it's a must. He notes that mustard isn't standard for the sauce but I was taught to use it close to 40 years ago training under a French chef. Tenderloin below I did a year or 2 ago, also added nutty shiitakes that worked perfectly with the green peppercorns, cream, cognac & steak. Highly recommended for a date night in and pretty easy to pull off.

<iframe width="1418" height="798" src="https://www.youtube.com/embed/BjqmgEF7F04" title="How One of NYC’s Best Chefs Makes Steak Au Poivre (Michelin Star) | Made to Order | Bon Appétit" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe>




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Last pic reminds me- when you set the steak on a plate to rest as you do the sauce it will leave some juices. I dump those juices back into the sauce.

Just finished a ribeye that I cooked last night on the skillet, it was a big one and I wasn't super hungry so I put it in the fridge, heated it up tonight and ate the rest of it. Delicious.

I heat up my ribbed cast iron skillet, put a little olive oil and pepper on the steak and then just sear it on both sides covered long enough to get it the way I like it, which is medium rare. I haven't done the *put it in the oven* thing, the skillet alone seems to do the trick and it's quick and easy. :)

So I've got some ribeyes I'm going to try cooking tonight. I splurged seeing as it's my birthday today and I've been good ever since my heart attack and haven't had much red meat since then.
I hope I don't screw it up.
I've got grilling salmon down pretty good, but I'm not sure that method would work on steak.
Salmon is cooked like this:
Dry it
Spritz with olive oil
Sprinkle with pepper
Non-skin side down on hot cast iron pan for a minute or two to brown
Flip and keep on the heat for @5-7 minutes depending on how thick it is

What do you guys think?

Difference in steak vs fish is let the steak get to near room temp before grilling.

Happy Birthday Scott! Hope you had a great day, great steaks and a nice weekend.

Happy birthday! I predict you had too much heat. Salmon cooked to hot has that white oozy substance. I would cool it down and go that chefy basting with hot oil thing after flipping it.

Thanks for the well wishes guys.
The steak was meh, not as good as I'd hoped as it was thinner than I thought once out of the package. Oh well, my heart didn't need it anyway.
I know of what you speak, Vash, on the salmon white oozy substance. Have had it happen a number of times but doesn't really bother me.