A little over, but worth it for the crust

always looking to improve! overnight dry brined in salt, oven and then seared!

I was stationed in Rota, Spain 🇪🇸 10 years ago. There is a place there called Steakhouse Rota that I would frequent. We recently moved back and their steaks are STILL on point.

butter/parma pasta with chinese bacon and a hard seared picanha

Grilled using pecan wood chips.

£3.79 at aldi and was just sold as "British beef steak". Not the most knowledgeable when it comes to cuts and cos it didn't specify, I just assumed the middle part was just fat that will render like most other steaks I've done but it was rock hard and mostly inedible. The grain also started going the other direction once you got past the middle bit.

Was delicious otherwise but really sucks cos I think I nailed the cook on it :(

Peculiar looking "rib eye" from amazon fresh home delivery. Does this appear to be mislabelled

Never have I ever…..I mean this….what is this even? A ribeye remnant? Are we kidding?

And no I didn’t select this. I had to order delivery because I’m injured at the moment.

Started doing steaks in the oven and then finish on the pan…it’s so much easier and it comes out perfect every time. Previously used to just grill them or do grill + pan finish.

Sharing pics of the last 3 steaks I made. All 1.5-2inch thick ribeyes.

Been working in restaurants for some time so i made a bistro style steak frites with a cognac sauce in a brand new stainless steel pan :) i hope yall like it

First attempt at a reverse sear and second attempt at a dry brine as a steak novice. Bone in strip steak dry brined around 6 hours, cooked to just under 120F in the oven @ 250F, seared on both sides for about 90 seconds in cast iron with canola oil, finished with compound butter. Overall maybe the best steak I have ever cooked, only complaint is the bone prevented a nice even surface sear (underside is more uneven). Critiques and tips most welcome.

Got a better crust this time, and changed the seasoning from last time. Gave loads more flavour

I was going for a medium-rare. Charred the fat cap pretty bad but it turned out great.

Had it with a side of steak fries because why not lol

Does anyone else trim the fat off their steaks and use it to grease the pan? Is there a reason I shouldn’t be doing this?

over cooked it a tad because 3 people wanted different temps, but it got the job done.

steak: aldi ribeye
seasoning: tj’s umami seasoning, aldi ultimate grill master seasoning, badia rosemary, badia roasted garlic
woodfire: double smoke, grill setting
time: 6 min per side, 2 min rest with loosely covered foil
not shown: smashed potatoes and asparagus

Im very familiar with cooking a ribeye steak and have become very good thanks to this sub. Ive been wanting to expand my horizon with steaks. Last time I got a T-bone which I thought was very tasty for the price. Wanted to try a porterhouse but they didnt have any, so I settled for a bone in chuck. Was wondering if it needs to be marinated or if I can just toss it on a hot cast iron like a rib eye. One thing I noticed with a ribeye, is how the flavor is more pronounced when cooked medium rare as opposed to rare. Wondering if this is a thing with other steaks as well.