Last nights strip steak

Was running behind so only dry brined for less than an hour. Didn’t bother with the reverse sear; honestly I haven’t been able to get doneness to where I like it. So this was cooked completely in a cast iron, med-high to high gas heat. Started with browning the fat edge, then down on one side. Flipped once at three minutes. Then again at two minutes. Used a cast iron press on top for a bit. Pulled off heat at about 114. Basted butter/thyme/garlic. Then out of pan and let rest on wire rack while I prepared a thyme-shallot pan sauce. Temp rises to 122. The plated photo shows the sauce lightly drizzled on the beef. Excuse the plate shot as it was taken in haste. She liked it… that’s a win.