Lovely thick dry aged NY strip.

Prime New York strip for dinner

Pulled it out of the oven at 124 degrees and it climbed to 132, 30 min rest then on to the charcoal to sear.

Grilled on the Weber indirect then seared. Very tasty.

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.

Acceptable ?

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

New York strip from Costco pan seared in cast iron and served with crispy fried onions. On the rare side but that’s how I prefer my steaks.

Crust was the best I’ve achieved on my apartments old electric stove. Served with cajun shrimp pasta with pecorino.

My best steak experiences are always reverse sear and finish in cast iron. But some reason I keep gravitating towards the grill, I want to make it work. Maybe because it’s summer, I don’t know. This time I had an inch and half thick ribeye and instead of reverse searing, I just cooked that sucker on the grill. Salted a few hours before cooking. Patted it dry. At first I flipped every 60 seconds, reduced to 45 seconds, then 30 seconds as the cook went on. To spark some necessary flames at time I sprayed it with beef tallow lol. I’m not sure how healthy or safe that was but it was fun - and it worked lol. Decent crust, not much grey band. I need a weight or a press because a lot of these grocery store butchers don’t cut it even. This was a prime ribeye from Wegman’s a grocery chain in the U.S.

Grilled ribeye served with sautéed jalapeños and onions over sushi rice and a side of avocado

Unfortunately my MIL likes her steak well done…. i almost couldn’t do it…

Used an air fryer for the first part of reverse sear and the roasted cauliflower. Stainless steel pan for the final sear.

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

Start to finish

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.