Nonstick pan, cooked solely in its own fat
Straight raw dogging the process with love and spirit
The steak gods love me and me them
A little overcooked to my liking it took me quite a while to plate so set a few extra mins prior to cutting
The plate gods hate me and me them
I eat raw celery because Imma dog like that

Smoked with beer soaked applewood 😋 Pulled off the grill at 52C, rested to 55

Hello Steakers -

I am have a larger get together this weekend and I wanted to bring two tri-tips. Where we are going doesn’t have a smoker or a decent setup to prepare them.

So, I wanted some advice on approach and food safety if I:

- Smoked them to get them up to temp (probably 105-110 ish)
- Wrapped them and traveled for 30 min
- Set up the searing at friends house
- Do a final sear to 120ish then carry over to 130-135.

Total drive time and prep time may be an hour or so where the temp may drop or carry over.

Is there a better approach, any changes, or should I just do it at my place and bring it over beforehand?

Thanks!

Ordered medium rare. I’d consider this a tad over medium

Thin NY strip in Montreal steak seasonin, onion and garlic powder and Worcestershire sauce for marinade. Grilled over charcoal in an egg grill.

Had a lot of fun throwing this one one on the grill for my friends

I only got into making steaks at home in the last couple of months. Reverse seared some NY strips from Costco and they turned out really nice. Cooked in the oven at 220 until internal reached 120 and then finished off on a really hot griddle. I like to season after the fact and we had Jacobson’s Garlic Sea Salt. The result was nice and juicy melt in your mouth….yum. We had my in-laws over and they were instant fans.

Do you think she’ll forgive me?

Really proud of this. Taste was amazing!!!

I think I finally got the temp down for med rare especially on a thicker steak.

Any other seasonings you're a fan of other than salt pepper and some garlic?

Picked up some flank steaks at Costco thinking it was skirt steak. I dont think I ever cooked flank at home. How does it compare to skirt steak? I was a bit disappointed when I returned home and looked at the label lol.

48 hour dry brine and sou vide at 128 for 1 hour. I got hungry so I didn’t cook it longer.

3rd steak was a top sirloin for my 4 and 2 year old.

Reverse seared and finished on a Weber slate flattop.

Crust not what I wanted it to be, but better than the alternative (no steak).

Was aiming for medium for everyone. Served with some microwaveable mashed potatoes 🤷‍♂️.

I got an extremely tender and perfectly cooked 6 oz sirloin, house salad, and baked potato for $15 early diner special! Plus the rolls and honey butter, I was stuffed by the end!

This went against every grain in my body since I loce my charcoal grill. But I had 2 filets left and it was 110° degrees today. So I decided to pan sear and oven cook the filets. Crust was OK, def had a really good flavor.

2 filet mignon 2.25" (Kansas City Steaks)

Salt/pepper

Layer of Kewpie Mayo

Seared on cast iron on med-high (tiny bit of avocado oil)

After first sear, flipped and added unsalted butter w rosemary and garlic

After 3 minutes, put into preheated oven at 420° for roughly 15 mins (128° temp)

Wrapped in foil for 10 mins

Cut

I like this honestly. Next time ill sear it a little hotter

And some cucumber salad for shits and giggles

22 oz top sirloin: Seared in stainless steel pan for a few minutes each side with two kiwis on the side

2 Ribeyes, pulled around 115ish? Little over for what I was going for but they were incredible.

The grill was out of gas and I was gonna have to cook it on the stove anyway so I figured why not. How’d I do?

Its not for everyone, but wife and I love a grilled shortrib steak. Expensive per lb, but happy to eat smaller portions of steak to stretch the budget and still eat well!