BJ,
Don't worry, there's always the next steak. I cooked one last night that I was thinking about not posting, but here it is.
this was team pan, but the thickness of the cut was uneven.
after cooking however many steaks over the past few months, my advice for how to cook a good steak is:
- If you have the equipement: sous vide and sear. this is the easiest and most reliable method, and great if you are doing several steaks at once.
- If you have a thick steak: set oven to 225 and cook steak until center reaches 105, then sear
- If you have a thin steak: just do the whole cook in the pan on high, searing and bringing inside to temp at the same time
Of course pan-only reverse sear and Ducasse methods can produce great steaks as well, but these definitely take more practice. Can't really speak for grilling.