I can't say that I've tried it but it sounds pretty good...

• First, ask your butcher for a 3.3-pound (1.5 kilogram) well-marbled bone-in ribeye in vacuum packaging. The bone is important, because it helps to keeps the meat moist. The vacuum part is important too, because it will avoid oxidation.
• Put the meat out of the fridge at room temperature (not in a hot room, just normal temperature) for 24 hours inside the vacuum packaging. Don't take it out! It's important you do this step to have the perfect result.
• On a large, very hot non-stick pan, add a bit of olive oil and put the steak in 3 minutes on each side. Don't move or lift the steak after you place it. Just let it be and flip it when it's time.
• Take it out the pan and put it on a metal rack to rest for 10 minutes.
• Let the pan heat up again to the max and put the steak back in 2 minutes on one side.
• Flip the steak and add 3.5 ounces (100 grams) of butter. Continuously pour the resulting melted butter mixed with the meat juices over the top for another 2 minutes.
• Put it on a metal rack to rest for 5 minutes, covering it with some aluminum foil with three holes on it (so the vapor doesn't condensate.)
• Cut in filets and sprinkle some good quality sea salt like fleur de sel or Maldon.

From here: http://www.likecool.com/Two_simple_f...ood--Body.html

I dont care for butter on a steak...

Good EVOO, OTOH.

Probably could sub out butter?

could...

Not sure I understand the purpose behind the cook method, though...

It's an interesting approach...something I've never heard of before.

No grill.....no want.

No butter on a steak? Cray.

Do a steak plain with a slab of hotel butter on it sometime.

24 hrs seems like a long time but everything else sounds about right

The 10 min rest allows the residual heat to cook the inside. If you left it on long enough to get a 100-110F center, the outside would be charred.
I do the cast iron then finish in a low oven so I get the crust and the nice rare center.
I usually use this on a Bisteca Fiorentina (4-5# porterhouse-usually 4 " thick)
works great

The rest is pretty standard practice but the cook then rest then cook is odd...

Cooking the steak and removing it, is as unnecessary as removing it for 24 hours before cooking it.


A bone in rib eye unlike other steaks will continue to cook when removed from the pan until the bone cools down. Uneven temps can happen because of the bone.


Rib Eye: Medium Heat
Strip: High Heat
Sirloin: Low Heat
Tenderloin: Med. to High Heat


Pan seared steaks are good but the grill gives it extra flavor.


Note: Always room temperature before grilling or searing.

Butter

Have you ever had a steak at Ruth's Chris? That's pretty much how they prep their steaks.

Not saying they are some form of benchmark...but, that's one place to go if you're curious what steak a la butter tastes like.

^Indeed!

Hold your napkin up like a bib as they place your plate or you may get butter spatter on your tie!

FWIW though, for that higher-end franchise steakhouse, I prefer Morton's 10000X more.




Ruth's Chris is worth trying once just to get an idea...but, I think they overdo the buttering of the steaks.

Hate to tell you that all meat still "cooks" once removed from heat. Which is why you take them off a tad early from the temp you want, and let them rest and let the juices recirculate and settle/cool.

Had some great steaks at Milwaukee Chop House and Carsons in Chicago. Carsons is known for there ribs but the steak and rib combo with there "World Famous" slaw was exceptional.


Milwaukee Chop House cooks there steak with a Sea Salt crust. The New York Strip was Mouth Watering and Melt in your Mouth. The steak was so good I forgot what I had for sides that night.


Note: Carsons has a place in Milwaukee now. TY Carsons.

If you take a steak off the grill that has no bone in it that is cooked at 155 degrees, the heat begins to dissipate immediately. 1-to 5 minutes later the temp. should still be close to 155 but not over.

Of course I've had steaks with butter, that doesn't mean that's the way I prefer to eat or cook my steaks. I cook amazing juicy steaks and never once have used butter on my steaks

What about tube steak?

Where's the S&P in that guide? Missing the key factor there.

After removing from cooking source, temperature will increase (depending on size and shape of cut) for about a minute +/- 2 degrees F....then slowly drop.

The Sarlacc is correct.