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[quote=Anonymous][quote=Anonymous]The Alton Brown method is good, as is Kenji’s reverse sear: https://www.seriouseats.com/reverse-seared-steak-recipe

I think the single best thing you can do to ensure perfect steak (or any meat) is invest in a leave-in thermometer.  I love this one, which syncs to my phone: https://combustion.inc/ There are cheaper versions out there as well.  This type of thermometer lets you know the precise internal temperature of your meat without opening the oven, grill, or smoker.

As far as the butter goes, I wait until the steaks are out of the oven, and add the butter to the hot pan with rosemary, then baste a few times before pulling the steaks from the pan to rest.  Much easier than basting while the steaks are still cooking, and tastes the same.[/quote]

I finally tried reverse sear and will never go back. I also found out that the probe on my oven is not accurate (I was skeptical so checked it with a different thermometer, which was a pain because I had to keep checking. [/quote]

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