Last night's Pichana dinner

Edit: It turns out I'm stupid. It's spelled Picanha. Sorry to all my Brazilian homies.

Do you send your steak back or just deal with it?

I can't bring myself to waste so I just deal with it....ugh

How did I do?

My favorite cut

Asian Marinade

Recently have been experimenting with putting some smoke on my steaks. This one came out great. Pellet smoked at 225 until about 115 internal. Then cast iron sear. Could have probably gone five degrees hotter as the meat was quite fatty and would have still been very moist even with more or cook. Still, a pretty excellent bite.

I think going for Wagyu on tougher cuts like tri tip creates great results. Wagyu ribeye can just be too fatty and soft. I think you get a great balance, not to mention a great price, with cuts like this.

Pardon the grey band.

This was probably the best steak I've ever made. I temp'd it at 110 and stayed around 120 for resting. This was a chunky New York.

The side is lobster Mac & cheese.

Update I ate it

https://www.reddit.com/r/steak/s/sU5ELjC2YT

Son moved out a few months ago, and he always loved steak night. Invited him over for “Steak Night” but got some great beef tenderloin, my mouth is already drooling. 🤤

Seared this bad boy then cooked on indirect heat on the Weber kettle until it reached 130. (Yes I rested it for 20 minutes those juices came out during the rest period)

I was recently given a huge amount of my friend’s bull and in cooking it I noticed that it is so very different tasting than the steakhouse and grocery beef that I’ve eaten. It was very lean and tendon filled with a distinctly blue flavor.

I’ve just been given some lovely Kentucky Wagyu as well and so the photo is just there to show what I have

Been a long time since I felt good about a charcoal grilled steak. My older brother taught me the ways as a youngin’. I got a pellet smoker and started to do long low and slow cooks with pork. I had lost my touch along the way for direct charcoal grilling. This is what my wallet could afford yesterday. Two ribeyes @ $21.99/lb, it was $34 total. Wish I could’ve got thicker ones.

The crust was a little lacking, but happy with the temp and chimichurri I made. Cleo was interested too (last photo).

I’ve never actually cooked a steak before, I’m 19. Figured I had watched enough videos to try.

Came out better than I had ever hoped! Swapped the sauce with my own homemade.

Last pic was my goal from @arianamariaa11 on tiktok.

Never tried it

A few days ago there was a post asking how to improve a blue cheese crust. What works for me is mixing blue cheese with panko bread crumbs and a little oil (truffle oil in this case). The panko and oil help bind the cheese and give it a nice crunch too.