Grill seared

1. Begin with a light coating of olive oil rubbed onto the steak as a binder, then season generously on each side with kosher salt, black pepper and garlic powder.
2. Heat your grill to medium high and sear the steak on both sides, flipping back and forth until a nice crust has formed. 
3. Once you get your desired crust, place the steak over indirect heat (off to one side) and finish cooking the steak until the internal temperature of the steak reaches your preferred temperatures. I like 130°F for medium rare. 
4. When the steak reaches your desired temperature, remove the steak from the grill and place 1 tablespoon of butter on top of the steak and tent some foil on top of it. Allow the steak to rest for up to 15 minutes before slicing across the grain. Finish with a little more salt after you have sliced, if needed. 

Grill reverse seared

1. Begin with a light coating of olive oil rubbed onto the steak as a binder, then season generously on each side with kosher salt, black pepper and garlic powder.
2. Place your steak over indirect heat and cook the steak until it reaches 115°F. Then heat your grill to high and sear the steak on both sides over direct heat until you have reached your desired temperature and have a nice crust. I like 130°F for medium rare. 
3. When the steak reaches your desired temperature, remove the steak from the grill and place 1 tablespoon of butter on top of the steak and tent some foil on top of it. Allow the steak to rest for up to 15 minutes before slicing across the grain.  Finish with a little more salt after you have sliced, if needed. 

Sous vide 

1. Begin with a light coating of olive oil rubbed onto the steak as a binder, then season generously on each side with kosher salt, black pepper and garlic powder.
2. Place your steak in a vacuum sealed bag and sous vide at 135 degrees for 2.5-3 hours. Remove the steak from the bag, pat it dry with a paper towel and re-season the steak. 
3. Add some olive oil into a cast iron pan over medium high heat (make sure the pan is hot!) and sear the steak on both sides until a nice crust is formed. 
4. There is no need to rest a sous vide steak. It is ready to slice into immediately. Finish with a little more salt after you have sliced, if needed. 

Pan Seared 

1. Begin with a light coating of olive oil rubbed onto the steak as a binder, then season generously on each side with kosher salt, black pepper and garlic powder.
2. In a cast iron pan on high heat, add 1 tablespoon of olive oil and sear your steak until a nice crust is formed on both sides. 
3. Place the steak on a wire cooking rack with a pan underneath to catch drippings. Then place into a 400°F oven to finish cooking until the internal temperature of the steak reaches 130°F degrees (for medium rare).
4. When the steak reaches your desired temperature, remove it from the oven and place 1 tablespoon of butter on top of the steak and tent some foil on top of it. Allow the steak to rest for up to 15 minutes before slicing across the grain. Finish with a little more salt after you have sliced, if needed.