Wanna know the secret of perfect steak?

Ladeback69

This is an article that a local food blogger I have taken a pizza making class from posted about the secret of a perfect steak.  There are a lot of steps and I haven't tried it yet, but think I will sometime.  Has anyone else down this method?  He was voted Food Networks Grill Mayor in 2012.

http://www.kansascity.com/living/liv-columns-blogs/chow-town/article23671249.html

ringkingpin

All good advice, no real secrets.  I follow all of these rules pretty much except for the reverse sear.

Skiddymarker

Pretty much a standard reverse sear. My personal preference is to do the initial low part of the cook at 250ºF, 300ºF is a tad too hot for our normal steak cut. 
Like the statement about seasoning after the cook (sometimes using a board sauce) as everything except mineral, salt, will burn during the sear. Brushing with drawn butter works to increase the browning and builds crust. (like APL suggests, brush the side that has just been seared, do not brush and then flip). Good article.