nanuk, heavens NO! mid-rare all the way! The only exception is tri-tip I like med!
However, I always get the request, when I do this is how I do it....Pick up a steak sized ceramic ramekin with small sides. Now season your steaks and just sear them on the HOT grill, when seared like mid-rare pull and put in the ramekin (have the ramekin in the oven so it is pre-warmed 375). Before dropping the steak in put a bit of seasoned butter in the bottom and some on top and let it roast. You’ll have to learn the timing but use an instant check pen (don’t guess). If thick you can spoon some of the melted butter over so it stays wet looking. Take it out before well-done (5deg under) and let rest up to temp on a rack & pour the butter over it. Don’t leave on a plate to rest or it will over cook and dry out.
If using a cast iron, get the pan hot then add add oil then sear (you don’t want the oil to burn while heating the pan), once seared add the seasoned butter on top and put the whole pan in the oven. If thick you’ll want to spoon the butter over like above mid cook. Once almost to temp remove to the rack and pour the butter and oil over the steak like above.
In both cases watch it close cause it won’t take to long unless it’s thick.
Now the most important thing before you do it for others.....practice on the same size and thickness steak before it’s game time!
Every once and a while Costco will have 2 inch thick usda prime rib caps and I use this to get them to mid-rare.
If you don’t want the butter just use an elevated rack on a baking sheet. It will still be good just not like butter lol.
