[BiglyCommentary]

I sous vide cook my steaks. PERFECT EDGE TO EDGE cooking every single time. Then you pop them on the grill or broiler to sear the outsides, crisp up the fat.

[CollegeRepublican]

I either sous vide my steaks or smoke on the traeger grill until about 125 degrees. Then I finish on a smoking hot cast iron with butter and bacon grease.

Using a meat thermometer has greatly improved my cooking.

[crosdaddy]

I more or less do the same, reverse Finney method, low and slow until desired temp, then a quick super hot sear each side,30-60 seconds depending on thickness.Cooked to the exact temp I want, same doneness through the whole cut.
P.S. I’m having a prime filet tonight.