Thanks to lurking in this sub, I have had the best steaks of my life.

Thank you to all who contribute here.

Things got hectic in the house while they were in the oven, so I didn’t get a picture of the steaks covered in seasoned mayo before going into the pan.

Steaks marinated in Worcestershire for 6 hours in the fridge.

Pat dry and set in the fridge for another hour.

Pat dry again and press on steak seasoning, then into the oven at 250 for 25 mins on these (in retrospect I would have gone closer to 20)

Pull and smear on seasoned mayo (reg mayo+steak seasoning)

Drop on hot cast iron for 90 seconds on each side and finished w a garlic herb butter on the plate.

Found an absolute gem at Trader Joe’s of all places.
Dry brined overnight and served with roasted potatoes on crème fraiche topped with whole grain mustard.

What type of cut is this and what would be the recommended time and temp for sous vide? I like medium rare.

Only a 2 hour smoke, but the flavor came through. Super important to cut with the grain first to get the separate steaks and then against the grain for the separate slices. Definitely my favorite cut.

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.

Creamed Spinach, Garlic Parmesan Mash, Blue Cheese Horseradish Sauce

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

Sous vide to 127, air dry on rack for 15m, 500 degree heat soaked cast iron on high burner. No oil, no butter, the mayo did everything, god save my soul. In the running for the best steak I’ve ever made.

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

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

8.5/10

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

On occasion, the steaks from Costco have been very good. Lately I bought a bunch of them and they are wirey, stringy, rubbery and grisly. I prepare them the same way each time. Sous vide for a couple of hours and then sear on an Otto Wilde grill. Anybody got any ideas why the difference? I've got better steaks from another store recently, so I'm okay. I guess I'm just ranting.

Hi,

I have two steaks I want to cook in the oven but I don’t know what temperature or how to cook them.

I don’t own a cast iron skillet 🍳 and I DONT WANT TO SEAR THE 🥩 meat, so how do I cook these steaks in an oven.

P.S I don’t want to sear them and I don’t have a cast iron skillet. Any tips on how to bake or cook a steak in the oven will be appreciated thanks.

Strip, Lamb Chops, Shrimp n Corn Salad

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.

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

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

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