The meat was chewier than that of the reverse sear, stovetop-to-broiler, and sous vide steaks, a bit more more tender than the stovetop-only steak, and tied with the grilled steak.
Preheat oven to 200°F. Arrange the steak on a wire rack set in a rimmed baking sheet, and cook 30 to 35 minutes, until it registers as 115°F. Then, take it out and sear it in a hot cast iron skillet in which you’ve let a tablespoon of oil get to smoking over a high flame.
Less efficient than the stovetop, stovetop-to-oven, or stovetop-to-broiler steaks; about equally efficient as the grilled steak; and more efficient than the sous vide steak.
Use the sous vide to cook the steak at 129°F for 1 hour and 15 minutes.
The sous vide method, true to lore, delivered the most tender steak.
Preheat grill to 600°F. Place the steak on the grill, close, and cook for about three minutes.
What method do you swear by to cook the perfect steak? Let us know in the comments.