Courtesy of Ed Weber, jazz musician, Renton, WA
The key to steak is blistering high heat, butter, Hawaiian salt, and for many, sous vide. Keep it simple.
Put steaks in a Ziploc bag with olive oil, kosher or Hawaiian salt, pepper, garlic powder, and a touch of red wine vinegar. Marinade and/or sous vide to 124 degrees for three hours or more. Then, pull out of the bag and grill for two minutes a side, depending on your desired doneness. If doing sous vide, which does the cooking, simply sear both sides on a screaming-hot cast iron pan with butter. Baste with butter in the pan as it sears.
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