>But a genuinely good steak, medium-rare from edge to edge, browned properly, seasoned right, consistently delicious, is a different matter entirely.
Actually it's pretty easy to get a consistently good steak with reverse searing, pretty much the only thing you should make sure is the surface is bone dry before you sear it to get the nice brown crust. Seasoned right? It's honestly pretty difficult to oversalt steak. If even reverse searing is too much work, I found that an air fryer works pretty well in a pitch for steaks.
Actually it's pretty easy to get a consistently good steak with reverse searing, pretty much the only thing you should make sure is the surface is bone dry before you sear it to get the nice brown crust. Seasoned right? It's honestly pretty difficult to oversalt steak. If even reverse searing is too much work, I found that an air fryer works pretty well in a pitch for steaks.