Something like this

https://www.traegergrills.com/recipes/reverse-seared-porterhouse

I think that would be the best option

Hah, nice! I was about to do everything backwards 😄

I was about to pan seer it first, then oven, that makes more sense

Lol 😁

at the pan seer stage of the steak, can you still baste the steak with butter and rosemary? As I notice they encourage cooking the steak with butter on the skillet

Yup, you can add in your rosemary and garlic when your searing and it’ll be good

Great 😄
I got my Grandparents to warm up to butter & rosemary since they're pretty stingy with just salt & pepper

I do want to try garlic in the mix

I take it 1 clove works?

I'll likely take that 1 clove and mince it, and then add it to the melted butter & rosemary

Yeah, one should be good, maybe two if you want more flavor, but salting (and adding pepper) all sides of the steak before baking will also bring out a lot of flavor. But yeah, you can put your butter rosemary and garlic in the pan when you sear

Sounds good, I should try adding pepper to the steak for cooking. I usually pepper the steak when the steak is finished

because salt marinates and soaks into the steak

I salt the steaks overnight for it to sink in

Thanks for the gameplan. Before I even move forward..I need to drop 5 pounds with power greens and ginger root 😂

Starting Monday

Hahaha sounds good 😁👍🏻

I got an Anova sous vide machine for Christmas yesterday. Really looking forward to getting to use that.

I love mine!!!

I used it every holiday this year (and it’s become the standard use for my steaks).

I used my sous vide yesterday to cook up a bunch of steaks, they came out amazing!

I plan to use it to cook steak for my family and grandparents this week while I'm still home for my college Christmas break.

Unfortunately I'm not sure how I'll do it because two people like medium well, three of us medium, and two medium rare.

There are ways to do that

I had only see ways to do it with two temperature not three.

Yeah, I was just going to say that 😬

It may be the same principle as two, but I’m not sure

Only solution I've come up with is to cook the medium well and medium earlier in the day.Then dinner time cook the medium rare and reheat the other steaks near the end of that so everything's up to temperature and ready to sear at the same time.

Yeah, that should work! 😁

Ya you could certainly do it that way!! Or maybe leave them a little longer in the pan when reverse searing. 🤷‍♀️

You should check out the “sous vide everything” guy in you tube.

https://youtube.com/c/SousVideEverything

I watch that channel all the time

Smoking it is also an option if you have a smoker?

afraid not, my brother told me that's how he cooked his steak.

I watch this guy! I love him over on Guga Foods.
I liked when the two of them met to try each other's steaks 🤣 . . .

Ugh, most of my family don't want to to sous vide their steaks. They say it will taste boiled, only my father out of pity said he will let me cook his sous vide.

🤦🏻‍♂️

Did you tell them that you sear it after

Maybe you’ll just need to cook yours sous vide and the other regular, and then they’ll all be sad when yours taste the same if not better because of the perfect cook.