I am quite surprised that most low-mid steak houses don't do delicate and personalized temperature controls, which are quite important to my liking. Also they mostly use lower graded meat than prices asked.
Steaks are actually what got me into cooking. Personally my favorite way to cook a steak is to sear on pan, then broil in oven. With practice, super easy to control the rareness and is a nice blend of tender and flavorful.
I'm just a novice cook loving thermometers and experiments (personal favorite=120-125F internal temp).
Good meats (loves US/AU wagyu with decent marbling scores) + good rubs (experiments needed to figure out personal favorites) + optimizing time/temp for spot on juice/tenderness/flavor are hard to fail imho.
Sous-vide is worth checking out, too. It transforms art into more science-ish thing.
Also don't EVER get steak at a wedding. For logistics they cook all the steaks the same and it will be cooked closer to medium. Go with the chicken or fish.
I've tried sous-vide a couple times for steak and it's just not worth it to me. Edge to edge consistency just doesn't rank very high. Plus I eat steak rather rare, so I just really focus until the exterior is nice and caramalized.
For those sous-vide curious, Monoprice has some machines that are a bargain and work really well. Become one of our go-to gifts for friends/family. So, ditch that impulsive, quickly regrettable mid-fi purchase and pick that up instead. :)
I got the Monoprice sous-vide during a BF, used it a few dozen times. Works well but I self admittedly don't cook often. Tried reverse searing but my oven usually stores my pots and pans so little bit of a pain moving them out for a steak. Tried an air fryer once, was quick, mediocre steak as a result.
I kinda understand you. Like SV and results but they need lots of sacrifices: planning ahead, many hours, patience, etc. I don't cook with SV that often either..
Personally I prefer charcoal grill the best .. can't forget how magical it was. But too inconvenient to use often. Oh well.
Pan fried with butter in cast iron then broiled in the oven or cooked over charcoal depending on mood. Never any rub, salt and pepper only is my mantra. I've started to experiment with the Umai dry aging film with great results, and the blackened outside trimmings make an excellent stew...
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