cover steak in olive oil. kosher salt and cracked peppercorns on both sides. let steak sit out at room temp for about 20-25 min depending on thickness. i prefer to use a flattop grill for more even cooking.sear the fat on the steak till it liquefies then cook about 2-3 min a side in the melted fat again depending on thickness.finish in butter let sit for 5 min.can be more adventurous and use fresh rosemary and garlic aswell but to me anything other than salt pepper and butter on a good cut of meat is overkill.

the couple degrees warmer the steak gets by leaving it out for 20 minutes isnt worth anything. you might as well throw it on the grill straight away. itll warm those few degrees in a matter of seconds.

You get a more evenly cooked steak when brought down in temperature.

That would be brought up, but it's a myth, it doesn't actually do anything, especially that short of a time.

To get a more evenly cooked steak, reverse sear it.

Ah right on

low marble cuts need more seasoning. plain cuts like sirloin with only salt and pepper dont taste good enough, and seasoning is dirt cheap. most of the time i season them to hell and back, and there's not a bottle of steak sauce in my house. never will be

same

I agree but

me personally, Everything I need for my ribeye or sirloin, is salt, pepper, rosemary, garlic and butter.

Medium