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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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[–] • 1 pt

I've always cooked steak with butter, pepper, garlic salt, no steak sauce. medium rare and let sit for 10min and enjoy.

I've moved to a cast iron the past year and my steaks turn out amazing, all of my meats are cooked in the cast iron and it does improve the taste. The cast iron creates a great seal and I also cook all four sides ensuring the edges are cooked and sealed. I haven't cooked on a BBQ in along time, to much of mess to clean up. If you want to do better than butter, replace it with bacon fat.

[–] • 0 pt

Reverse sear method works really well on the grill.

[–] • 1 pt

Never tried. May give that a go

[–] • 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?