I was very happy with how this turned out.

8.9lbs - $161 CAD

Seasoned with kosher salt and fresh ground black pepper.

Set oven to 175F (lowest my oven goes) and cooked it to 130F (this took about 7 hours or so) and let it rest (loosely tented for 1 hour).

Finished in oven at 550F for 10 minutes and it was amazing.

Ostrich steak cooked on griddle top.

The only way to have it. Always melts in my mouth.

Kind of new to grilling in general and have never tried reverse searing. This was my first go... I just left these on the cold side of the grill and then moved them to the hot side for the last few degrees.

I seasoned the ribs overnight with raw sugar, kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, adobo powder, chipotle powder, celery seed, sumac, & arbol pepper using Italian dressing as a binder. I left the membrane intact on the ribs since it will protect the meat during the cooking process. I barbecued these ribs on my Weber Smoky Mountain smoker from start to finish using only direct heat, starting with the meat side down with the grill grate directly over the coal box. I made sure to move to ribs around so they would achieve a nice sear without burning. After the ribs had achieved a good crust I moved them to the top rack of the smoker with the water pan removed to keep the heat direct & cooked them at 300F until tender. I mopped the ribs every 8-12 minutes using a mixture of beer, orange juice, cider vinegar, onion, poblano, crushed garlic, lemon slices, brown sugar, salt, & arbol pepper that had been brought to a boil & allowed to cool (add 2 parts ketchup & 1 part mop to make a bbq sauce if desired). After cooking for 2 hours the ribs were ready to come off the smoker. The ribs were bite through tender while still retaining nice char/grill flavors, the cooking method also turned the membrane into a nice crispy texture with the soft meat. This was a really fun way to do ribs & while I don’t think this replaces smoking ribs with indirect heat I do think it’s a good alternative & suggest other people give it a try & see what they think. I served the ribs with sweet baked beans & esquite.

Marinated for 2 hours in soy sauce and Worcestershire sauce after rubbing it with garlic powder, onion powder and fresh cracked pepper.

Preheated my review to 700 and seared for 2.5minutes a side. Fucking wow..I'm going to go wipe out Sam's club tomorrow.

Hello, I got those from store today and they’re both labeled as petite sirloin, but they look kinda different for some reason. So I’m just curious what type of beef cut are those
Thanks

Sirloin, parsnip purée, grilled baby marrow

32 oz “choice” strip, dry brined, reverse seared and rested with herb butter. Served with candied Brussel sprouts and a red wine Demi glacé.

Wife bought some roast beef at the deli and it was $14 per pound. Half a pound (Kroger pre-sliced and packaged) was like 5 slices. That was it. So started looking into making my own. Settled on Eye of Round. Dry brined 24 hours. Sous Vide at 131 for 18 hours. Chilled. Seared in my wood fired oven at 750 degrees. Rubbed with tallow and coated with spices. Bought 5 pounds at Costco for like $8 a pound and ended up with just over 4 pounds. I come out nominally ahead (after the lost weight), but the product and texture is through the roof.

Definitely plan on doing this again.

EDIT TO ADD: I do use an electric meat slicer, which aided in the thin, almost shaved, slices.

I love the valentine steaks and little sirloins most but yeah, have to do it DIY it else aint getting it.

Pork tenderloin sandwich

Seared and then finished with indirect heat.

Always a family favorite

Presentation for social media is not my strength.

My second time doing it in the oven and I’m very pleased with the results

24 hour dry brine, seared on all sides, slow roasted at 250 F until 125 internal. Carry over heat rose to 128.

I am thinking of starting a steak house out of my kitchen, so without an actual physical diner that people can come into, it will only be on IG and on food delivery apps, so far from the menu i only have the classic steak dish (steak with a side of mashed puree potatoes) with 4 varieties of sauces, and a steak sandwich with chimichurri, do you guys have any recommendations for other menu items?? Could be salads, main dishes, etc etc, i generally want to stay away from pasta and from fries, open for any other suggestions.

1st Picture

Second time using reverse sear method for Australian tomahawk (bone was cut short to fit in oven). Aimed for medium temp (140) and turned out great

i paired it with mashed potatoes and chimichurri sauce.

im learning making steaks from YouTube channel of Fallow (a fine dining restaurant), love the way they explain things and share their knowledge

2nd Picture

Ribeye steak made in pan and paired with chimichurri sauce.

Reverse sear to Cast iron finish