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Hit a t-bone with steakhouse seasoning, lathered on probably a half stick of butter. Grilled. Would've preferred a little more rare but still amazing. Garnished with fresh parsley and basil.

Cigar is an AVO Synchro Nicaragua Special Toro. Old Italian customer from Brooklyn gave it to me. Says he's a retired lieutenant detective. Lots of gold chains, huge gold pinky ring so I thought he was mafia at first. Could be.

Hit a t-bone with steakhouse seasoning, lathered on probably a half stick of butter. Grilled. Would've preferred a little more rare but still amazing. Garnished with fresh parsley and basil. Cigar is an AVO Synchro Nicaragua Special Toro. Old Italian customer from Brooklyn gave it to me. Says he's a retired lieutenant detective. Lots of gold chains, huge gold pinky ring so I thought he was mafia at first. Could be.

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[–] • 0 pt

Do wanna try pan sometime. Do you oven cook after searing?

[–] • 0 pt

I don't cook with the oven but I did experience that method once. I don't know how good it is as the cut of steak was very high quality so it's not a fair comparison to my usual.

[–] • 0 pt

So after searing just turn down burner?

[–] • 0 pt

I cook on 70% power (induction stove) or just over medium heat.

3min per side produces medium rare for a normal 1.5 inch thick cut on my setup. The steak will have a nice brown sear that should fully cover the length of the steak. I don't flip, move or cut into the steak once placed, just place it on a preheated pan.

Once searing is done on both sides, I sear the sides and ends, about 30 seconds each using tongs to hold in place. I don't press into the pan, just let it rest as I don't want the juice to come out.

After all sides are done, I take off heat and let sit for 10min.

Letting it sit for 10min will cook it a little bit more but the trick is to figure out the initial cooking time for your pan and heat settings for the thickness of your steak.