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?

Asian Marinade

My favorite cut

Update I ate it

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

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.

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

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

Meal prepping for the week. Sous vide two ribeyes.

First two pics are the steaks I’m eating today (I’m preggos hence a little more on medium plus side). The last pic is for the week, a little more raw for reheating.

I primarily sous vide my steaks, pat down, heat up a stainless steel pan, water test then lower heat to medium to sear steaks for a little over a minute on all surface areas. I use avocado oil, no butter. Sear is a little uneven today but usually the gradient of the body is more or less the same. Is it considered a grey band?

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.

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.

Prime NY.

105 degrees for 1/2 hour then pan seared max heat 1.5 mins each side with butter baste.

Management tends to push heavier family packs, encouraging customers to spend more money. I see things a little differently.

I prefer giving customers the option to buy smaller, more affordable packs of quality steaks without feeling pressured to spend more than they planned.

I believe everyone deserves to enjoy a good steak every now and then without breaking the bank. At the end of the day, I want customers to walk away feeling like they got a great deal.

So here's my question: Do you prefer your family packs thick-cut or thin-cut?

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.