What's your go-to for searing in a cast iron pan? Butter, olive oil, etc.

Gonna season with salt, pepper, garlic powder, then sear for a crust, and finish on the grill.

Kroger has Nolan Ryan Angus whole tenderloins for $10/lb at the moment.

Sear in dry pan.

Saute onions in the pan with garlic, butter, and white wine afterwards to scrape off the stuck on steak residue. Best sear, and easy clean up after the onions are done.

Bought a portable burner so I can seat outside as hot as I want with whatever oil I want.

I like to sear in a dry pan on high heat, then turn the heat down, throw in a big dollop of butter, garlic and thyme and then baste in the butter until desired doneness.

I'll brush the steaks with a little Avocado oil before seasoning and then brush the pan just before adding the steaks. I usually finish in a 400df oven, but, reverse sear is a useful crutch if you want to take the guesswork out of it. I sear about 2 minutes side one and 1.5 minutes side 2

I reverse sear first to about 110. Then I sear them in ghee. When I flip, I add a big dollop of butter, some thyme, and garlic. Then I baste them constantly.

Dinner is done. The heathens got everything before I could get a pic.

Ended up using butter. 5 mins per side, med/high heat, in the pan, and then 5 per side on the grill. Excellent taste and texture. Just a little too close to medium well. Next time will be 4 and 3 mins.

For me, I use a cast iron only and get great results. Put the cast iron in oven, turn on oven to heat just the pan to 425 or 450.

Have steaks salted for at least 5-6 hours prior in fridge, and sitting out for about an hour. Pat dry, and finish seasoning. For me it's just pepper, and maybe a dash of more salt.

When pan is heated in oven, transfer to stove top on medium heat. Coat bottom of pan lightly with avocado oil. Place steaks 2-3 minutes for each side, then add a little butter to top. Flip after a couple of minutes and do the other side with butter. Continue until done. You may want to sear the sides as well, but that's preference. Don't overdo this or you can really cook your steak too much.

Usually takes a few more minutes at medium heat, but the sear is fantastic and you give yourself a little more window to not overlook at high heat. An overcooked $30 filet you just bought is quite disheartening. I use a good meat thermometer and pull about 5 degrees before desired temp. Rest at least 5 minutes.

For butter, I use HEB's roasted garlic and Rosemary butter so I get all that flavor but don't have to buy fresh Rosemary or chop butter. Maybe it's lazy but I've done both and see no difference.

Yeah, the foolproofness and flexibility of the sous vide is the way to go for me.

I used to have a connection to regularly available, good quality, whole tenderloins at $10/lb. I'd portion them up into individual filet sizes, season with salt and pepper, and vacuum seal 2 per bag. Take them straight from the freezer into the sous vide and have dinner ready in two hours. The ease and quality of these steak dinners has spoiled me....

If you sear first and then grill, how do you keep the meat from cooling off prior to serving?

I like reverse sear because the steak is still piping hot when I plate it.

That looks like some legit mac&cheese

Thanks, it's basically the chef John mac n cheese but with bigger noodles and half gruyere half cheddar and it's been a hit

If doing the hot sear just use salt. Pepper and garlic powder will burn.