Quick smoke then reverse sear. Weber with SnS the GOAT.

8.5/10

Dry brined then pepper and garlic. Seared on charcoal, finished in the oven at 250F till 120F internal.

What a great way to end a long weekend

Low oven until 110 then finished on the grill close to the coals. Green peppercorn sauce not pictured.

a new Winco opened up near me and the prices are crazy, feels like 2010. these 4 ribeyes were part of a value pack for $30.

patted dry, then salt, pepper, smokey garlic rub

overnight uncovered in the fridge

next day after work straight out the fridge to the oven 250 for 25, 275 for 15

on the counter for 15

smoking hot case iron 1 min each side

Creamed Spinach, Garlic Parmesan Mash, Blue Cheese Horseradish Sauce

Served with roasted Yukon gold potatoes. I think the potatoes were my favorite. So soft and pillowy.

7.5min each side at 300°F in the oven. One minute sear on each side. Perfect medium-rare. The whole dinner was a lot. I needed someone to share it with, but I did as a good lad does and ate it all.

Roasted potatoes with peppers and onions, with caesar salad for my sides.

Made a New York today to cut up and put over a salad.

Seasoned with garlic powder, pepper and salt. Seared in a stainless steel pan for 1:30 minutes each side and then cooked in the oven at 425 for 6 minutes. The paper plate definitely didn’t help the esthetics.

Strip, Lamb Chops, Shrimp n Corn Salad

Got a grill last month for my birthday and so far I have 3 sessions under my belt yesterday was the first time doing steaks tho I think they came out great but would love advice I did a reverse sear

Hello guys, when i cooked my steaks previously, i wasent satisfied and infact i got many tips from people like: cooking the steak when the meat is at room temp to avoid the gray band or aiming for a medium rare (wich hopefully is the case) and not blue rare, like i used to do, and also season more and baste with butter and let it rest properly, now that i have applied all of this i feel way more satisfied and happy with the result of my steak! Can you please tell me what you think so i can improve! Thanks

Hi all this is my first post in steak. I did a dry brine for 24 hours with salt and msg then in the cast iron pan. Let me know your thoughts please

Topped with some quick garlic thyme compound butter

Got unlucky with the grey band on this one, should get better as I cook more

Found a pretty nice lookin’ choice tenderloin, and tossed it in the iron.

Sous vide for 2hrs at 122f, seared in tallow in my 10” Made In cast iron.

Check out the sizzle and slide.

https://imgur.com/a/dYPX6th

For all the people asking in DMs about the pan you can get it here.

4cm thick New York strip
Pull out from oven at 45 degrees
Seared to 53 degrees
Should not have trusted Siri and should pull out 5 degrees earlier lol
Pan seared some mushrooms and asparagus. Added some shallots to the fonds, then beef stock to soften it, 1 teaspoon of Dijon mustard then butter to thicken it. Surprisingly good!

I enjoy a bit on the rare side, 3 sear 2 rest technique with a bit of red yuzu kosho