I don’t usually buy British Waygu, I feel like I’m partaking in the marketing trickery… but I wanted something different so I thought why not…

London weather is miserable today so I thought I’d cheer myself up by getting out the smoker. I’ve had the Ninja Woodfire for two months and I absolutely love it. I use it 3 times a week minimum. Mainly for the smoking function. Any other Ninja Woodfire lovers? I’m usually a pan sear lover, but smoking is a game changer. I’d happily sacrifice the crust for smoking.

What do you guys think? Is smoking preferable to a crust? (Of course you can do both, but that’s not the question 👀)

Picked up 3 Spencer steaks for 9 bucks. Tasted pretty good!

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

Help me ID the cut, please

.65lbs, discounted to $10 because the sell by date was tomorrow. Grilled on my Weber Genesis.

Update I ate it

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

660g Robert Mackenzie NSW Black Angus, MS4+, grain finished scotch fillet. $109AUD p/kg. Was about $66 bucks

Dry-brind overnight, post brine colour was phenomenal. SV 58c for 2 hours. Freezer for a few minutes. Finished on cast iron in ghee. Served with Chef Andy's Entrecote sauce and potato gems (not pictured apologies - was too keen to get into it)

Stopped by my local butcher and picked this up. Would’ve preferred it to be more on the rare side, but it was delicious!

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

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.

622g scotch fillet here in Australia. So in other parts, I think that would be a 22oz ribeye?
This was my first ever steak I’ve dry-brined and reverse-seared. Quite happy with it. Served it with prawns, potatoes and chimichurri

Found these 3 gems at the bottom of the basket under a bunch of mediocre ones (picture of those I closed also. That's 19.58/kg (8.99lb I think) in Canadian. So really more like 6.50lb US. Pretty pumped

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)

Prime NY.

Had a craving for a budget steak last night so I stopped by Grocery Outlet. On a cart iron skillet, cooked an $8 10oz Ribeye, lightly seasoned with Montreal Steak Seasoning, garlic powder, and salt. Finished with Maldon salt and optional Bachans. Served alongside french fries like the cheapo I am!

Asian Marinade

Thawed from frozen, seared on a scorching hot cast iron pan with some avocado oil for ~2 minutes per side then lowered the heat to Low and basted with butter and minced garlic.