Torch, torch, torch. It's especially awesome because you can stick the torch in all the nooks and crannies and on the sides. It's tough to sear these areas with a grill! It usually takes me ~5 minutes of torch time before I'm satisfied with the browning of the steak.
Four eggs, sunny side up. I like to cook these over low-medium heat. I get some butter nice and foamy, toss the eggs in, cover, and let rest for 3-4 minutes. This leaves the yolks nice and runny.
Here's all the food plated! Time to eat! The SO's tofu stir fry is in the background. I tried a nibble of the tofu and found the texture unappealing, but it tasted nice and smoky. I don't think I'll be going vegan any time soon.
The magic of sous vide. The lighting in this photo is damnably awful, but if you look closely you can see the most perfectly medium rare steak. The outside is browned and seared, there's no gray gradient on the perimeter, and the meat is dark red from top to bottom. This is by far the best way to cook thick steaks to a perfect temperature and still get a perfectly seared outside. In the past, I have worked two water baths simultaneously to cook my own steak rare/medium rare and a guest's steak medium. They both came out perfectly - an easy feat when you can just let the seared steaks sit in the water bath indefinitely until you're ready to plate. This allows one to make sauce, cook side dishes, and have the meat nice and hot when it hits the plate. I imagine I'll be perfecting my sous vide technique over these next few weeks...