All this steak talk, ever try grilled portobello mushrooms though? Season 'em like a steak, you might be surprised. They got that 'meaty' texture if you're looking for alternatives.

Chef here. Let's not forget the importance of letting your steak come to room temp before cooking. Pull it out of the fridge at least 30 minutes prior. Prevents the muscle fibers from seizing up and gets you a more even cook.

Hey, great guide for a newbie like me! Always scarred my steaks before cause I never let them rest. Who knew? One question, wine pairing suggestions? I heard reds are good but there's like a billion types. Help a brother out!

lol sea salt and pepper? come on. where's the smoked paprika, the onion powder, the secret ingredient that makes your steak not like every other steak on the planet? not even a mention of marbling...this guide is ultra basic.

Totally with you on the garlic butter, but let’s not forget the herbs! Throw some rosemary and thyme in the pan while searing. Gives it an aroma that’ll make your neighbors jealous.

What you're saying is pretty decent, but nothing—absolutely nothing—beats grilling steaks over charcoal for that smoky taste. Cast iron is great for indoors, sure, but to get the ultimate steak, you have to fire up that grill, man.

This guide is pretty spot on, though I'd say don't forget about the fat cap! Sear that edge too. Gets the fat all crispy and adds a ton of flavor. Also, anyone else feel like a good chimichurri can step it up a notch?

Solid advice! I'd add that investing in a meat thermometer changes the game. Say goodbye to guesswork. And, if you fancy a change, try a coffee rub—sounds weird but the flavor is next level. Trust.