At last, a challenge where it was stuff I was going to make anyways (i.e. not really a challenge to do). The beef: Unfancy and cheap, but whatever. The flavorings, garlic and marjoram from the garden: Other provisions: The equipment: Preheated gradually for more even heat dispersion. Once it's starting to smoke it's time to move to the next step, butter! Garlic goes in too. Heat should be at least 450F before steak is added for a good sear, but I can't keep it empty like this for very long without burning the butter. Steak goes in: Also, shit, forgot to salt and pepper it before hand, but that's ok. Two minutes on the timer then flip: For this much steak it really should have been longer. Also higher temperature. I added more pepper to the finished side after. Marjoram is added at this point too. Fishing out the herbs and garlic before they burn in the pan: They're there to impart flavor to the butter, not get charred, they go into the foil that will house the steak as it's finished in the oven. Steak is transferred to foil for oven finishing: Also a thermometer probe is used at this point to ensure perfect medium rare finishing temperature. And off into the oven it goes (350F) as we wait until it reaches 122F internally: At last: ~8oz plate. Rest for several minutes Collect all the juices from the foil, enjoy: Not too shabby. A nicer cut would go a long ways, but the method certainly gives some of the best steak the meat can offer.
