Sous Vide for me. 90 minutes at about 132 degrees, followed by a quick sear in a cast iron pan. Perfect every time. LIterally impossible to screw up.
When cooking for a group I ask each individual his doneness preference the day before. I dry brine all the steaks in the fridge with kosher salt, then sprinkle with garlic powder, black pepper, and a dash of umami before sous vide-ing them in doneness batches to the perfect individually preferred doneness, followed immediately by an ice water chill before putting them in the fridge. A short while before it’s time to eat I sous vide them all at 131F to warm them back up, brush them with Wagyu tallow, and sear them with an actual blow torch (sears without cooking).
Many guests have told me it was the best steak they ever had.
That's my son's preferred way to do any meat. The meat stays very juicy that way.