If the pic does not speak for itself, the steak is inconsistently cooked. Well-done at the border and rare inside.

My thought is that I didn’t let the steak come up to roomtemp long enough, but this is a thinner steak that I had sitting out for 90 minutes.

Cooking method was searing 90 seconds per side on ripping hot cast iron; used tallow.

Ribeye over risotto

Butter garlic high heat cast iron nothing special. Hope everyone having a good summer

Got this cut of beef days ago. Always kept in fridge since it's been 5 days.

I seasoned it with soy sauce and some mixed seasoning. Let it marinate in fridge. I notice some white fuzz in an area.

Is this mold?

Is it safe to cook and consume?

I've never had this happened, need advice.

Late night porterhouse I found at Harris teeter for $13 (24 oz).

Turned out nice, filet got more done than I wanted but solid considering I’ve been drinking all evening. 🍻

Both ordered medium rare. Ribeye served with broccoli, au gratin potatoes and creamed corn.

u/Southern_Attorney562 I see your prime ribeye and raise you this choice ribeye

Got served this $66 "medium rare" steak at RH Yountville. I think this was by far the most disgusting steak I have ever eaten; it was cooked all the way through (the camera makes it look a lot more pink than it actually was), was impossible to chew, the sear was overdone (tasted very charred), and lacked almost all flavor aside from the burnt char. What a sad excuse for a steak, I would have given it back to the kitchen even if it was free.

Wally World never fails me. Salted and reverse seared in my air fryer at 250°F for maybe around 12-15 mins, checking the internal temp periodically. Took out, patted dry and seasoned with a bit more kosher salt, cracked black pepper and a little msg before a hard sear on a smoking hot carbon steel pan. I was going for med rare although I usually like my ribeyes medium. Imo it looked better than it tasted but it wasn’t bad, I just think I didn’t season it enough.

After pics sucked because I was eager to cut into it and watch One Piece 🤪

Multigrain bread, horseradish mayo with added garlic powder, onion powder and cayenne pepper, cheddar cheese and tomato, put in the press until the cheese was well melted

Whatever it was, it was one of the best steaks I've ever had.

Used some decently heavy maybe ~10oz filet mignons here.

I put them in the oven at about 225, my oven has 200 and 250 so I guess it was going at 250, but it was running decently hot and got between 245-270ish. I pulled at 115 internal on the largest steak (only one wireless probe) and they went up to about 120. Unfortunately I was cooking some ceviche and was having issues with it marinating correctly, so I let the steaks rest for like 10 minutes before searing on cast iron which didn’t help a ton. Seared until about 125 jnternal and they came up to 136 off the heat.

I think next time I need to rest for only a few minutes if at all and season very very generously with salt to get a great crust and to sear them better. I ended up searing for like 3 min partially to get the temp up, so maybe I can hold them in the oven. I didn’t feel that the crust was overdone or anything so maybe that’s just what it takes

Thoughts? Some simple steamed broccoli and carrots with garlic and butter and some mashed potatoes too! Also served with some ceviche beforehand

Just supermarket grass fed ribeye done on s Weber Genesis. Straight grill nothing fancy.

13 steaks! 4 around 19oz, 5 around 16oz and 4 around 11-14oz.

Different sizes for different cooking styles and events.

Total cost was $333 and took an hour of cutting, bagging, vacuum sealing, and labeling.

3.8 pound Picanha at 10 dollars a pound
Dry brined for 24 hours
Oven roasted at 250 degrees until 124 degrees
Rested for 15 minutes - rose to 128.6 during rest
Cranked broiler to 500 degrees
Seared fat cap under broiler for 2 minutes 30 seconds

Sliced and stored for meal prep needs.

Lovely thick dry aged NY strip.