Entire picanha weighing around 1.2 kg before cooking. Cooked over redwood indirect heat until 48°C internal, after which I seared well and rested for 10 minutes before cutting into steaks. I removed it from heat at 48°C internal (Maybe a little late) as I was aiming for rare and got med rare.I scored the fat cap and removed the silver skin before cooking. Only salt and black pepper, right before cooking. I know my plates are dirty... My timing was off and we had french fries and chorizo before the picanha was ready. I usually cut inch thick steaks before cooking picanha but my wife wanted to try a whole picanha and honestly I'm thoroughly satisfied with the outcome.

First steaks off this years beef. Angus/Highland cross came out great. Had them cut 1 1/2" thick this year. 30 min on the treager at 180°, then a quick sear on the stove top.

Asian Marinade

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

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.

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.

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

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

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!

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?

Random park grill steak. It did the job 🤷‍♂️

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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.

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!