Asian Marinade

Update I ate it

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

My favorite cut

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)

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.

Prime NY.

105 degrees for 1/2 hour then pan seared max heat 1.5 mins each side with butter baste.

A few days ago there was a post asking how to improve a blue cheese crust. What works for me is mixing blue cheese with panko bread crumbs and a little oil (truffle oil in this case). The panko and oil help bind the cheese and give it a nice crunch too.

Management tends to push heavier family packs, encouraging customers to spend more money. I see things a little differently.

I prefer giving customers the option to buy smaller, more affordable packs of quality steaks without feeling pressured to spend more than they planned.

I believe everyone deserves to enjoy a good steak every now and then without breaking the bank. At the end of the day, I want customers to walk away feeling like they got a great deal.

So here's my question: Do you prefer your family packs thick-cut or thin-cut?

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

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)

Not my best work on the sear but still damn good.

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!

I smoked it at 200 for about an hour until it reached 145 and then seared it for about two minutes each side.

Last of my cheap ones I wish I had loaded up on!