"Very tasty. You have to be careful on the temperature though. I used a meat thermometer probe. I had set it for 125, the setting for medium rare meat. At about 112 degrees, my partner took a sniff and said, “the steaks are done.” I took cut into them and they looked way too rare. He said that they would set up so I took them out of the oven, covered them with some foil, and kept the probe in. Temp kept rising. After about 15 minutes, the temp on the probe said 135. They were perfect. Mine was the smallest and the most done. So, take steaks out of the oven way earlier than you think and let them sit. Oh, and listen to your wise partner:)

"Very tasty. You have to be careful on the temperature though. I used a meat thermometer probe. I had set it for 125, the setting for medium rare meat. At about 112 degrees, my partner took a sniff and said, “the steaks are done.” I took cut into them and they looked way too rare. He said that they would set up so I took them out of the oven, covered them with some foil, and kept the probe in. Temp kept rising. After about 15 minutes, the temp on the probe said 135. They were perfect. Mine was the smallest and the most done. So, take steaks out of the oven way earlier than you think and let them sit. Oh, and listen to your wise partner: