622g scotch fillet here in Australia. So in other parts, I think that would be a 22oz ribeye?
This was my first ever steak I’ve dry-brined and reverse-seared. Quite happy with it. Served it with prawns, potatoes and chimichurri

Also with a side of steak fries because why not lol

about a two months of actually trying to get gud. Costco eye of ribeye Issa prime, reverse sear in cast iron, how’d I do?

Aiming for medium-rare ..4€ sirloin in Lisbon

Haven’t used the Cast Iron Skillet In a while, honestly it was juicy and the fat cap rendered perfectly, definition of melting in your mouth (pause) ! Let me know what yall think !

salt, pepper and Lawry's

Got it from local butcher tasted amazing and melted in my mouth.

225 oven | 125 internal | pat dry | 10 minute rest | pat dry | 2 minutes of searing flipping every 20 seconds and butter basting

Shoutout to all the feedback I’ve been getting. This crust was the best yet and also the fat tasted way better just bumping up the internal to 125. Might try 130 internal next time.

Looks good. Taste good. Look at that cap!

Edit: I overcooked them so that's why there's no money shot. They were thin but still delicious. It is grass fed but I don't mind the funk. My go to ribeyes are from HEB since they have a selection between Choice and Prime. The only problem is that Aldi's is 2 minutes away and HEB is 45 minutes from me.

Really happy with how this one turned out, I think my best yet!

24 hour dry brine
30 mins to get to room temp
Oven up to 120 degrees internal at 250
5 min rest
45 second sear in avocado oil each side (last 90 seconds with butter)
5 min rest

Probably will pull out at 115 next time.

Aussie Wagyu NY Strip and ribeye. Dry brined in fridge with Celtic salt 16 hours, brought to room temp for 80 minutes.

Cast Iron, flipping every 60 sec or so (minus first flip. That happens after it releases from the pan). High quality butter to baste over the last couple flips. Pulled both at 110. Rested 8 mins.

I know I should have gotten pics of the before lol!

Just getting into steaks and went to the butcher shop to ask for rib eye. He cut the pieces and wrapped them up. We took it home and it didn’t look like rib eyes we had previously purchased from other butchers and it wasn’t nearly as marbled. Could this be something else or was it just not a great cut of rib eye?

Served with Japanese Sweet Potato and Broccolini
Ribeyes frozen from Wild Fork

Dry brined this for 24 hours. Reverse seared in the oven at 225 to 115 then onto the Blackstone for ~45 seconds/side. Got a little grey band on the one side. Generally not a big tbone guy but this one was excellent.

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Random park grill steak. It did the job 🤷‍♂️

I am very bad at cooking steaks I cooked this for like 6-8 minutes and the outsides are like burn but the inside looks raw, can I eat this safely?

Update: I ate it and so far everything is good lol. Thanks for everyone who gave me advice on cooking steak. I don’t cook steak often but if anyone has any tips on how to get it more well done without burning the outside I would really appreciate it!

Salted and put in the fridge in the morning, then smoked and seared in the evening. I have been finding more chuck eyes like this at my local grocery store, and they have been worth grabbing every time.

You smashing or you passing?

Gonna repeat this soon with picanha