All of this. But don't crush the garlic and don't worry about white pepper unless you have it

You really recommend cooking steak sous vide? Is there really something to that?

Yes, forgot about room tempering the steak, or whatever meat one cooks. That is important.

Why and how would you cut it after it has rested?

Thanks for your advice, i dig it when pros share knowledge.

Benefits with SV is that you cook it in it's own juices and when you have 80-90 on order it's a pain keeping track of what's what on the grill.
Also a good thing is for instance when cooking lamb, you simply add some olive oil, garlic, rosemary etc to the bag and it'll enhance the flavors even more.

Same goes for the amateur chef having issues nailing the temps and/or searing too hard on either side making it dry that way.
Once you go there I doubt you'll go back to panfrying until cooked. It'll make any home cook look like a rockstar without much effort at all.

I personally prefer a tilted cut in the centre unless it's beef tenderloin ofc, then it should come as a thick piece and nothing else, mainly due to the fact that I want to see the temp compared to "grey area" with the crispy sear on top/bottom.

Thx for the tips, gonna make a note of thid

Slow cooking is only viable in a wood smoker or indirect heat charcoal.

Indoors, you cook with nothing but cast iron. I disagree with getting the heat as high as you can. Charred meat takes away from the flavor. Warm up your iron before cooking on it (I use just over medium). Melt a healthy dose of butter. If you plan on sauteed onions and mushrooms (which are divine with a properly cooked steak), start them before the meat. Don't let anyone tell you not to flip it often. You can use one pan for both steak and the sauteed onions/mushrooms. Time per side is difficult to determine without knowing the original thickness of a cut of meat. Instead, I use a "springy/spongy" test on steak that doesn't require cutting it open to gauge its state of doneness. The softer the feel under poking the meat, the more rare it is. To be continued...

WRONG

Watch gordon ramsey how to make steak...

I use to overcook myt steak too, but rare steak does take better.

Better yet, watch the youtube poop version of that video.

3 mins each side, grill it.

George, do I come around lecturing you about cooking meth? No I don't.



...the firmer the feel, the closer it is towards well done.

Baste that steak in the butter. Try not to cook past medium rare. Start chopped garlic about 2 minutes before you're done. Or use the other directions given for whole clove garlic.

Salt and pepper the meat before starting.