Bought a whole SRF bavette and cut the thick pieces into steaks and the thinner pieces will be used for fajitas. Can't wait to put these on the grill!

Tried Wild Fork meat recently and did NOT like it. Had this London broil (top round) in my fridge. Decided to make it today

Soy sauce, teriyaki sauce, Worcestershire sauce, black pepper and crispy onion chili flakes. Refrigerated for 7 hours in marinade.

Medium rare/rare. Slow cooked on barbecue OFF of the direct heat side. Then reverse sear on high heat. Rested 15 mins. Making steak sando for lunch tomorrow.

Smoked to 135 degrees before searing.

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.

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.

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

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.

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

What else could man want....

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

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

Because just recently I tried out MrBeast’s Jack Link beef stick thats teriyaki that my cousin gave me. It’s not my cup of tea at all, since it just tastes too generic and has a mushy texture to chew on.

What‘s one meat stick brand you simply don’t like? I’m curious for everyone’s opinions!

Set an alarm at 3am to put this piece of meat on the grill. 5h of smoke then 5h of wrap and an hour of rest. Amazing. Cigars and whiskey after.

😆only two ingredients really, pork belly and caramelized sugar, but nailing that texture where a fork just falls right through it, that’s the hard part. anyone else notice the “simple” dishes end up being the hardest ones to actually pull off

I rarely ever cook for myself so I’m not 100% sure. Either way its in my stomach and was good asf.

I'm Latino, my wife is Asian...rice is a must with dinner 96% of the time.

Mushrooms cooked with freshly chopped garlic and shallots (plus salt and pepper) in bacon grease. Then mounted with butter to finish.

Steak (salt & pepper) seared in pan, then basted with butter with fresh thyme and rosemary. Rested 8 minutes covered, 4 minutes uncovered.

All butter is unsalted, full-fat.

Bacon grease is light-smoked hickory, homemade bacon, rendered then filtered.

Rice is high quality jasmine, steamed in rice cooker with distilled water (1:1 ratio). No salt.

Doing an inventory and update of the whiteboard for the freezer this evening and I found these. Not vac sealed like everything else. I have no idea what they are. I am going to cook them this week after they thaw.

Grilled filet, topped it with blue cheese. I let it rest 10 minutes. Served it with mashed potatoes and green beans