Anonymous wrote:

Anonymous wrote:Good meat only needs a little salt and maybe pepper, and ONLY AFTER you cook it never before like many dumbdumbs do.

You can absolutely salt steaks before you cook. And you should.

Of course you "can". You "can" also drag it in the dirt before cooking. Don't recommend either myself.

Don’t laugh but I’ve had good results using the air fryer. Tried once in a pinch and was happy with the results.

I cook mine in the air fryer TBH

Anonymous wrote:Good meat only needs a little salt and maybe pepper, and ONLY AFTER you cook it never before like many dumbdumbs do.

You can absolutely salt steaks before you cook. And you should.

Anonymous wrote:I finally achieved steak house quality steak at home with a sous vide, reverse sear on a cast iron pan and butter,

You just ruined that steak by cooking it in plastic. Ugh.

It really depends what cut it is. You have to cook specifically for the cut. I think filet mignon is the easiest to cook but it’s most expensive and some people don’t consider it really steak. I do it seared each side them finished in oven. Resting is also key for any steak and it’s best to cook it at room temp. Delmonjco is nice. Anything like flank steak, skirt steak etc really needs to be marinated.

Anonymous wrote:Do a reverse sear. It's more fool-proof that way.

This is the only way I have found that is consistently perfect.

I finally achieved steak house quality steak at home with a sous vide, reverse sear on a cast iron pan and butter,

Good meat only needs a little salt and maybe pepper, and ONLY AFTER you cook it never before like many dumbdumbs do.

A lot depends on the meat. Grass fed is by nature tougher and dryer. Prime not choice, not grass fed. Do it in a skillet.

Use an indoor grill + good steak low + steady. Melt butter + use a brush to paint on steak on both sides.

You could use the bernaise with asparagus.
Just sayin...if you really don't feel like dealing with expensive meat.

Do a reverse sear. It's more fool-proof that way.

Go to Alton Brown and follow his suggestions.

The trick is to season well, and use a very hot pan, don’t overcook, and leave to rest for a good five minutes. More for a very thick steak.

Best cuts are ribeye and tenderloin/filet mignon.

I am in possession of some Bernaise sauce, which I think would be great on steak…but I am very bad at cooking steak.

Maybe I have bought the wrong cut in the past, or cooked it wrong, but I have never achieved restaurant-quality, tender (vs tough), juicy steak.

Please help!