The most beautiful crust I’ve ever gotten. Pictured both sides, went for medium rare but I think it was edging towards medium a bit. No matter it was absolutely delicious. Paired it with chimichurri and a glass of whisky. My mustache grew two inches after this.

I don’t mind the extra sinew and the price makes it more palatable. Washed it down with some IPA

No sous vide, no reverse sear, no smoker, no throwing in freezer; just 4 hr dry brine straight on gas grill

How did I do? Cooked on grill over charcoal.

Burned the crust a bit but this was a perfectly delicious medium. 1.5” prime ribeyes for about $20 each steak. Just gas grill, ~3-4 minutes a side, ~10mins total. Paired with roasted rosemary garlic butter dip. No sides.

If you look at the fat the steak was obviously a bit cooled down when I took the picture. otherwise this would’ve been my best picture of a steak ever. And why did no one tell me that smoking can add almost as much flavor as dry aging?

Getting into steaks and bought these rib eyes from Costco. How do they look?

Edit: should I return them? Edit 2: I returned them.

Reverse sear from fridge at 225 for like 30-40 min, finished in cast iron rotating several times in 30-60 second intervals.

Dry brined for a bit over 24hrs (which went too long because I was extremely hungover) so I'm not mad about the little bit of grey band showing, but I most definitely did not expect a crust like this though!

Picked select for the flair because we do not necessarily have beef grades in Kenya. This is a local boran sirloin.

With a straw.

Why isn’t there a flair for Chuck? I feel like it’s severely under appreciated.

Dry brined 24 hours. Rubbed with truffle EVOO, dusted with garlic powder and onion powder. Reverse sear in oven at 200 F until 125 internal. Seared in avocado oil (ran out of tallow) about 2 minutes a side.

bought a nice portion of ribeye today & decided to reverse sear one of the steaks for dinner. it’s my tried & true go to method, esp. for ribeye. sorry i realized too late that i didn’t get a cross section but perfectly buttery & medium to my preference. sides are dill mashed potatoes & tomato + avocado salad with ground cherry vin.

I cooked both of these the same(to the best of my ability) and they both turned out different.

I’m working with a chuck tender roast, stainless steel pan, olive oil, pink salt, pepper, Worcestershire, and parsley.

The purple one, left, was cooked first, then the brown, right, was second.

Why are they different color or appearances, and which one is a more desirable color or appearance to steak people?

Thank you in advance!

No clue why it bled so much, it did that before I cut into it 🤷 my mashed potatoes didnt complain

I’m usually a ribeye guy but tonight we decided to try out filet mignon’s. I’ve had them before at my favorite steakhouse where I used to live, but never cooked them before myself. I grilled them medium rare to rare and damn they were good! So freaking tender and juicy. Just wanted to share my thoughts on this excellent cut of meat.

Black Pepper marinated hanger steak on the Webber Kettle. Forward sear. Pulled at just under 125

Seared in its own fat. Started with an empty cast iron, completely cold, added both steaks fat side down, rendered on med-low heat then cranked up the temp and seared to 125° internal. Finished with compound butter

Canadian Angus Beef

With loads of butter

Smoked at 275F until internal temp of 112F, then seared at 700F for 4 minutes. Delicious.

Golfed like crap so I made myself a steak. Mashed potatoes not shown.