Meh, it’s no biggee if you’re home that day, and quite convenient from another point of view: throw the steaks in the water bath and now you have four hours to fish them out and finish them. Great for entertaining: cook when you have a break from your guests for 5 minutes. I stick an iron pan in the oven @ 350F a while before I want to sear, then fish out the pan, put it on the big burner with some oil and it’s smoking in minutes. Sear with butter, done in a jiffy with a great crust on the meat.
It means I need to think about it in advance. So… I’m just now remembering that I need to deal with tonight’s supper, which is sort of annoying. Pre covid I rarely worried about supper until 5PM. But I decided to do something in the instant pot, and the meat is probably not completely defrosted, and I ought to get it started now.
My wife and I like steaks to much different temperatures. I cook hers first, to 155 degrees F, then drop the temperature by adding ice and cold water to bring it down to 128 F then cook mine. Hers just coasts along at 128, the extra time doesn’t hurt the texture, and once it’s cooked to 155 it won’t cook any more at a cooler temperature.
Nice solution! Neat.
That’s better than my solution; I was going to suggest a divorce 
Where are you buying your steaks? I can’t say I’ve ever had a spongy ribeye or a stringy strip steak.
In general, I’m a strip steak man, with ribeyes coming in second. They need to be thick though- 1" or more at the very least. Otherwise you can’t really sear them without overcooking them.
Season about an hour beforehand, then reverse sear in the oven to about 130, then sear over my grill’s infrared burner or a ripping hot charcoal fire.
Ribeye is a cut of prime rib. A good flavorful cut, but a bit too tender and fatty for my taste, and I’d absolutely describe any slice of prime rib as having a spongy texture. Not terrible, just not my go-to texture in cowflesh.
I think my second description of strip being ‘mealy’ is a better one. You definitely need those serrations on the steak knife, though it’s not unpleasant to chew. I’m glad you like it, I don’t care for it.
Folder over, skewered, and cooked over coals is how I’ve seen that particular cut cooked.
Thusly.
Ooh, that looks good! Thanks for the link.
OMG that looks yummy, Pulykamell
Yup, that’s how Brazillian steakhouses do it. I did it that way once, on the grill, and did a larger piece as a small roast once. (similar to cooking rack of lamb). Neither was as good as the Brazillian steakhouse, but both were excellent. It’s a tasty cut.
Maybe surprisingly, beef steak is one of the things I won’t grill. Not that I don’t love it - just the opposite. I just reserve my steak eating to when I can have the best. So that means eating at CUT, Delmonico, Smith & Wollensky, SW Steak or the like. Some place where they use Prime beef, age it themselves and cook it in a hellishly hot oven to the perfect medium-rare. Unaged supermarket-grade beef cooked by an amateur over irregular heat in a back yard doesn’t cut it any more. I’ll do without before sacrificing perfection.
I will have you know sir, there’s nothing amateurish or irregular about the way I grill a steak. As for choice vs. prime, eh choice is still very good, and you can sometimes find prime at Costco. Ya got me on the aging, but I want to try this experiment with fish sauce and Koji sometime- anybody try this?
But frankly, just too much damn trouble to do at home. There are certain things I’m just willing to pay the pros to do. But anybody who does this, please check back in.
I just ordered the koji! I won’t get it till Thursday though and it takes from 3 days to a week to fake age, so I probably won’t have any results to report for awhile.
Agreed. And Costco steaks are great. You can get prime, but sometimes you can also just shop the choices and find one with marbling good enough that it looks pretty darned close to prime. And we have specialty butchers where you can find some great dry-aged steaks if you want to go down that route (and some of the upscale supermarkets have it, as well.) I’m actually pretty good with a Costco choice rib-eye, though I’ve spend as much as $50/lb for myself for a nice dry-aged version. I’m just not a steakhouse kind of guy. I like putting the meat to the fire myself. 
Ooooh, I’m a lazy SOB. If I’m having Prime steak, then I want to be catered to. I want obsequious waiters. I want decadent side dishes. I want desserts that prompt revolutions, they are so decadent.
On my grill, chops, burgers, brats and the occasional shark. That’s where I tap out. More power to those who strive ever onward.
I feel the reverse. I can do a fine job with steak. If I’m going to pay for fancy food, it’s going to be fancy, dammit, not something I can do almost as well at home. It’s going to have a complex sauce and ingredients I don’t keep around the house.
Also, I’m not a huge fan or dry-aging. Once, for my birthday, my husband bought me a nice dry-aged rack of lamb. Then we invited more people over, and it wasn’t going to be enough, and there wasn’t time to get another of those from the specialty butcher, so he picked up a plain old fresh rack of lamb from the supermarket.
We cooked both, side by side, exactly the same. And they were both delicious. And they were unquestionably different. And I can certainly understand why some people might prefer the dry-aged version. But I liked them about equally. The dry-aged did, indeed have a richer and more complex flavor. But the fresh one tasted cleaner and “lambier”.
I’m defrosting a pair of rib-eye steaks for Friday. Maybe I’ll try salting them in advance and see it that makes as much of a difference as the guy on that youtube video claimed it did. 
Interesting accidental experiment, puzzlegal! When I do my fake steak aging test I will reserve at least one steak, just salt-and-pepper as usual, and compare. I’ll see which my wife and kids like better (well, my wife at least; my teenagers still haven’t developed much of a palate yet).
Anybody have any thoughts on what a good cut of meat would be on which to try the fake aging experiment? The Skillet article I linked to used some cheaper steaks. I’d like to start wtth some decent middle-of-the-road steaks to see how much the process improves them. Maybe some passable ribeyes from Kroger…?
We both like a rare steak, both hate fat. I sous vide filet mignon rare, then hit them with a torch to sear.
I love rare hamburgers. I grind 1 pound of a nice steak, trimming and discarding any fat. I make two big, thick burgers and put them in the freezer for 20 minutes. Then I seal them in a bag and sous vide rare. Torch to sear and then serve. Pink all the way through.