Ribeye for me too. Quick flash in the pan with some thyme, garlic and butter then finish in the oven. Rest for 5 mins min. Serve with a horseradish/ wasabi sauce.

Fillet.
Cut 2″ thick.
Reverse seared. 100ºc for 30-40 mins.
Then fry in butter for 30-60 seconds a side till it caramelises.

Peppercorn sauce.

    gizze Reverse seared. 100ºc for 30-40 mins.
    Then fry in butter for 30-60 seconds a side till it caramelises.

    I’m not completely sold on this. Tried a couple of different ways at home - oven then finish on the BBQ, and also indirect heat on the BBQ and finish in a pan, and both were good, but I didn’t think necessarily any better than just cooking the fucker carefully over high heat…

      Is anyone offsetting their stakes by any chance?

        Mad_Cyril fear not. The alpha theta reverse index inflection points towards a juicy medium rare in the next few weeks.

          Unless your steak is a couple or 3 inches thick then theres no need for measuring temps or using pans and ovens. Not a sauce man either, just like it seasoned and done medium, the juices are enough for me.
          I like how the Argies cook their Lomo, hung over a flame. I was skeptical at first but they nailed it every time. Coupled with creamed spuds. Magic.

          A dainty touch in the kitchen?

          Guilty!

          6 days later

          Anyone tried this method?

          You serve me that, I’m moving furniture.

          When he says 5 star steakhouse I think he means the Pandamonium Chinese in the centre of town

          15 days later

          For tourists and idiots like you Dave.