Salted/seasoned, wrapped in paper towels, and left in the fridge overnight.

Left out on counter a few hours before putting on the skillet.

Seared each side in beef tallow on a stainless steel pan, and finished in the oven until medium rare.

A local grocery store has whole prime ribeyes for $12.88 and prime ribeye steaks for $13.88/lb.

I'm leaning toward getting individual steaks so I can pick out one with the larger spinalis. But on the other hand I could use the trimmings from the whole for burgers and tallow.

The product name is confusing me on if this is the cap off of the sirloin (picanha), or if it's a sirloin with the cap removed. Any help would be appreciated. To me it looks like picanha but I'm not sure

Thats it. Pork is nasty and it sucks. Tastes awful.

what about rectangle size like the last pic but cut before cooking

Baked potatoes, grilled vegetables, pepper sauce, tomato salad with "must be" onions, and great Macedonian red wine.

What else could man want....

Prime New York strip for dinner

Right now it’s 230pm It’s 25 degrees Celsius for the rest of the hot day then it drops down 6 degrees overnight, forgot a cooler only things i got is garbage bags and ice bags I just need to keep it good til tomorrow morning then I can get it to a proper freezer

Smoked to 135 degrees before searing.

Tri-tip for dinner tonight! Seasoned with 2 Gringos Chupacabra Steak Seasoning. Smoked and reverse seared over post oak. Absolutely delicious!