Yep, one steak between the two of us. It weighed about 14 ounces, pre cooked, and that is more than enough for us. In fact, I had about 3 ounces left over, which I had on a sandwich for lunch.
Usually we do split up the steaks or whatever, precisely because I like things like teriyaki and pineapple juice, and he likes pepper. But this was Valentine’s day, so it was steak-for-two.
Fortunately, we both like our steaks medium rare. He used to like his well done, then one day he ate some of my leftover steak, which I hadn’t salted yet. He was amazed at how much better a rare to medium rare steak tastes.
A compound butter… also called Maitre 'd Hotel butter. Usually an herb or two and maybe some lemon juice, mixed into softened/mashed butter and rolled up into a cylinder and chilled to give you a roll of seasoned butter. I’ve never bought it pre-made though… I add the herbs to match the meal.
Also, you can always use this new kitchen gadget called a knife to cut that steak for two into two pieces which can be individually spiced
Yes, that “reverse sear” method is my favorite method for cooking steaks. My timing is a little different than yours (about 25 minutes total at 275, no flip) and two minutes a side sear. If you want to be precise about it, you take the meat to 90-95 degrees for medium rare in the oven before searing it. Also, give them a healthy salting for one hour before throwing them in the oven.
