Cooking

I like the thickest T bone can find. I know that the two halves of it have somewhat different cooking requirements and that the bone and how the meat shrinks a bit when cooking can make getting a good sear tricky, but it's just such a big showy steak that I love it and I really enjoy gnawing on the bone. It's one of my go-to "wife is out of town, time to treat myself and throw table manners out the window" dinners.

Most of the time I go for strip steaks, I think they're probably about the best bang for your buck steak there is (and are basically half of what makes up my beloved T-bone)

Sear them up in the cast iron with some clarified butter, some fresh herbs, salt & pepper, or maybe Montreal steak seasoning.

Probably the tastiest steaks I've ever had were some humble chuck steaks, but that's one that kind of needs the full sous vide treatment to really shine. If you're willing to put in the effort they're amazing, otherwise they're just a few steps above shoe leather.

Dry-brined, reverse-seared ribeye for me. I like me that extra juicy fat running through the ribeye.

Dry-brine (fairly generous salting with kosher salt) the night before, leave uncovered in the fridge overnight on wire rack over a pan, toss them in the oven at its lowest setting (150F for mine) mid afternoon for a couple hours until they're at the desired doneness (use a thermometer!), then sear just prior to meal time either in a cast iron pan or on the sear burner on my grill.

I prefer this over sous vide because the dry outside lends to better searing and there's no plastic waste. With just salt and pepper, the flavour of the beef really comes through. I do beef roasts this way too.

Similar to other replies, also dry-brine and reverse sear for a medium rare steak. But I usually got for chuckeye roll because it has a stronger flavour and is cheaper.

I can get a 400g steak for about $10 or less, feeds 2 with sides. A cheap luxurious dinner.

Ribeye. Put them in the smoker with burbon barrel wood chips for about 45 minutes, then sear on the grill to finish. Renders the fat and adds great flavor.

NY strip, dry brined (kosher salt, fresh cracked pepper, and some baking soda, left at room temperature until the salt has been fully absorbed into the steak.)

as for cooking, it depends on weather and mood- nice enough to grill outside? wood fired grill, with a coating of marinade applied just before it goes on (not more than a few minutes.)- Olive oil, apple vinegar, garlic, more pepper. maybe some lime or lemon juice. seared to a medium-rare. the oil helps the sear lock in juices, the hint of vinegar adds an acidic kick.

Shit weather? it's pan fried in cast iron, generous amounts of butter (and enough neutral oil to keep it from burning about 1/3 oil 2/3's butter), with a crushed clove of garlic and a sprig of time in the pan. again, seared to that perfect medium rare. (though... if you have one of those in the family, this method also allows you to slow it down to produce a passable well done. Just saying.)

of course the second most important part: let it REST. (10-15 minutes, covered in tinfoil.)

I tend to go ribeye and either reverse sear in my oven or on the (charcoal) grill, and shoot for a low medium rare (120° on the probe, rest, sear).

For home, I usually buy picanha steak and cook it in my carbon steel pan. I like to render the fat to cook the steak in it's own fat.

Ribeye; Costco has some awesome ribeyes. Get Prime if they have it.

Skillet to oven

Don't miss this

I'm loving the inspiration from everyone here for how I might branch out. I usually get tenderloin fillets, sous vide + cast iron seared. Personally, I like a coffee+cocoa rub based on Smith & Wollensky's recipe, topped with a small sprinkle of fried onion strings, and sometimes a little bleu cheese. (I might be mixing some things that don't technically go together, but I enjoy it.)

I think I don't need sous vide for that cut, but it's a comforting crutch to know I'm not going to overcook it. Now I want to try the oven and reverse-sear method. If that gets me the same forgiveness without plastic waste, plus with the benefit of a drier surface at searing time, that sounds like a promising upgrade.

Ribeye. Salt with kosher salt, let rest. Sous vide for about 2 hours at about 132 to 134 Fahrenheit. Let rest. Sear on cast iron skillet, ideally with butter, shallots, and herbs if you can manage not to burn them.