[jyl]

I can make a steak at home that equals what you get in a good steakhouse, for a fraction of the cost, and have fun doing it. So, I almost never order steak.

Pat steak dry, sprinkle w/ salt, leave to air dry in fridge for a couple days.
Sous vide to desired temp and time (for my usually 125F, 4-6 hours) with preferred add-ons (I like butter, rosemary, a little horseradish or wasabi).
Pat dry, air cool to room temp.
Coat lightly w/ butter, maybe a little flour w/ salt and garlic powder.
Get cast iron skillet very hot (pre-heat skillet on burner at max flame for 5 min).
Range hood fan on high (or do this outside).
Add oil to skillet (small amount and carefully, initially it can/will vaporize and flame).
Sear the ***** out of steak edges and one side (that will be "up" on plate), give a lesser sear to other side.
Pat of butter on steak and serve immediately with creamed spinach w/ Amaretto, cream corn w/ Gran Marnier, string fries, or other preferred sides. Be sure to include three leaves of lettuce and a drop of vinagrette, for a healthy salad.