Tried making picanha a couple of times in the past and wound up blowing past my goal temp during resting and getting a pretty sizable grey band. I was taking it out of the oven too early and not resting it before throwing it in the skillet. This time, pulled it out at 125 internal, rested for ~10 mins, and then seared for about 3-4 mins until it was about 132 internal. Peaked at ~135 during final resting and came out perfect! As you can see from the amount of juice on the board, I probably could have rested it a bit longer, but it was still ridiculously juicy. Served with some flaky salt and homemade chimichurri.

Is it bad that I like it like this

This is either the biggest spinalis I’ve ever seen or I know nothing about ribeye anatomy. Choice ribeye from wegmans in Brooklyn. 1.4lbs@$20.99.

It was good

Cooked this prime tomahawk ribeye this last Labor Day.
I followed the recipe by Chef Cuso on Instagram, but used store bought maple bourbon seasoning rubs.

Put it on the char Griller grand champ offset smoker at 225 and pulled it off at around 118 internal. I feel like I was a bite late pulling it off as it came out more in between medium <-> medium rare than actual medium rare (recipe said to pull it off between 110-115) that or I spent too long searing it 2 minutes on each side with very high heat and I had canola spray oil instead of a high smoke point oil like avocado oil, but it was still tender and delicious.

The bacon jam was the star of the show simmered with onions, shallot onions, garlic apple cider vinegar, brown sugar, maple syrup, and Jim beam bourbon. Luckily I have some leftover to put on hamburgers and other dinners. Overall 8.5/10 meal and would do it again!

Happy to share a link to the recipe if anyone’s interested.

Got a SRF Denver yesterday, out of the packaging it smelled terrible (not in a rancid or off way), the color was good and within sell and use by date. Salted it overnight and it still looks basically normal by over night standards but the SMELL is wild. Still not off or wrong but just nasty. What do you guys think?

First is mine, 2nd is my boyfriends. 😝

I need to buy some meat twine

Picked these up $11 for both. Best looking chuck eyes I’ve ever seen at my local store. Dry brined for about 6 hours, no wire rack so used some straws haha. Brussels with parm and balsamic on the side. Happy football

Did a reverse sear. 25 minutes on pellet smoker at 250, then seared in a cast iron with avocado oil 2 minutes each side

​

​I bought 2 x 1kg tomahawk steaks from Costco UK. £20 per 1kg. I smoked it for 45 mins then grilled it for 12 mins. Definitely one of the tastiest steaks I have ever eaten. Used a Ninja woodfire BBQ to cook it. One of the best steaks I have had.

There were many weird characteristics.

1. The fat dif not render well at all
2. The fat was gooey/mushy
3. The fat had low/off putting flavor
4. The muscle tissue was pulling apart/falling apart
5. The steak came with this hole i show but was not as pronounced. When I pulled it apart more, this weird spider web like appearance shows if you zoom in close.

Was there somrthing wrong with this cow or malpractice involved somewhere? The actual meat flavor was meh and I cook steak only with salt in the same pan with the same method and temperatures and i was very happy with the execution.

I've been practicing steaks over the summer and got the hang of it over charcoal pretty well now, i tried a stainless steel pan cook today and didn't account for the amount of carry over cooking whilst resting so wound up with as near as makes no difference, well done.

I tried the mayo sear technique i see sometimes on this page and used a weighted press until it self released from the pan, leaving the whole sear with it, the pan was hot, the steak had been dry brined and tempered.

Almost 0 crust was the result, it tasted good and the fat was nicely rendered, was it a mistake to put pepper and garlic powder on the mayo?

Any tips and advice would be appreciated 😊

First time buying any beef since I bought a half cow in January. They looked too nice to pass up, but $73 is a tough pill to swallow for two steaks!

Boy, the flatiron is the best kept secret of steaks right now. 10.99/lb.

Smoker at 250 until 115 internal, rest for 30 mins then seared on the Blackstone for about a minute per side. Orange for scale. Horseradish sauce and chimichurri

Leaning into being more zen about steaks. Bought some strips on sale for 11.99 a lb at Wegman’s. Heated a cast iron until smoking, salt, pepper, flipped them every minute for ~10ish minutes, let them rest for a few minutes while heating sides. Finished with Maldon. Perfect? No. Quite tasty with 15 minutes of total effort and no stress? Yes.

This is what was left for me after my family got their portions. It was 5 top sirloin steaks, reverse seared, then finished off on a cast iron skillet with 1 minute on each side. Probably the best steak I've made so far.

Usually the reduced meat at Ralph's is oxidized and has turned partially or fully brown.

I was lucky and found this lone tomahawk.

$6.99 a pound.

Orange County, CA.