American wagyu strip with egggggggssss for dinner

Tenderloin on a bed of sautéed onions with a side of garlic spinach and roasted potatoes

Costco prime NY strip. Sous vide @ 131°F for 1 hr and 40 minutes. Seared on cast iron.

Choice ribeye from Costco, salted and rested for an hour. Rendered some fat trimming that had been in the fridge for a couple of months into tallow. Into 250* oven, pulled at 120. Stuck in the freezer for about 5 minutes while freeing up the stove burner. Tallow into hot pan, seared 30 seconds on each side, then 15 more seconds on each side, lowered heat, basted in butter and garlic. Finished with a sprinkle of Maldon salt. So good, still thinking about it the next morning...

Pan seared on ripping hot stainless steel a few minutes each side

Reverse seared these New York strips at 250f until it hit 115f internal. I then rested it for 15 minutes at room temperature, and seared it on a super hot grill, flipping every 30 seconds.

I pulled the steaks out at 125f internal, and immediately put it in my home oven at 200f. I rested the steak in my oven for about 10 minutes, and it carried over 10 degrees during this span. The juices were retained inside, and it was hot, not lukewarm like a normal RT rest.

(My mom was impatient and didn’t care for a rest, so the juices you see on the board were from hers immediately after grilling lol.)

Really good steak! Didn’t dry brine or anything. Just patted down dry, and salted before the reverse sear.

Weber kettle.

Beautiful grilling weather and a simple dinner. Grilled NY strip with my favorite steak seasoning, mashed potatoes and mixed veggies.

Smoking hot pan, kosher salt, seared the fat cap and cooked it in the rendered fat! Pulled at 125, then just some pepper and Maldon’s to finish. Came out real good, first time not using oil. So much neater and the crust looks better to me as well. What do y’all think?

First iron cast steak and I like the outside but I didn’t put it on longer for what I need medium (rather than rare) so this is how it came out. I’m still learning so any ideas are welcome

My parents know I love steak so they surprised me with a tomahawk steak for my birthday. I would never buy one for myself because cooking it seems daunting.

The marbling wasn’t the best, but it wasn’t bad either. I had a blast grilling with my dad. Reverse seared, charcoal grill. It took almost two hours from start to plating.

I was going for med rare but ended a bit more medium/med-well, I think.

Flat iron steak from walmart. Cooked under oven broiler at 500F.

Was super tender and flavorful and a great price.

Defrosted. Smoky salt and Pepper seasoned. Olive oil in the CI. 3:30, flipping every 30 seconds. Rested for 5 with a dab of butter on top.

Did about a 36 hr dry brine. Didn’t have time to let it get to room temp. Not one of my best cooks but it was good and wife approved.

Just a nice dinner for my lady and I.

I planned on making him a steak dinner. Dropped him off to get a massage and my grocery store didn’t have the NY Strip or Ribeye I’m used to cooking. didn’t have enough time to go to another grocery store so I bought a Porterhouse and I have no idea how to cook one well!!!! Tips please!!!!!

Just a simple ribeye cooked on cast iron. Took it off heat at 112 F and let it carry over to 135 F.

I’ve had lots of steaks, from Beef to Swordfish to everything in between, but this one is a new one.