/ck/ - Food & Cooking

When I have access to it, I prefer to grill them over wood fire. In the city, usually, when I have big cuts like pic related I reverse sear them in a ventilated oven at 120F until they reach 120F internal temp, then I coat them in EVOO and sear in a hot pan until 135F internal temp. For smaller cuts hot pan and clarified butter. Sous videing the steak and then searing on the grill has also been successful.