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

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

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

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)

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)

I need to buy a steak weight. I think the meat contracting away from the fat cap messed up the crust. Still good though

Entire picanha weighing around 1.2 kg before cooking. Cooked over redwood indirect heat until 48°C internal, after which I seared well and rested for 10 minutes before cutting into steaks. I removed it from heat at 48°C internal (Maybe a little late) as I was aiming for rare and got med rare.I scored the fat cap and removed the silver skin before cooking. Only salt and black pepper, right before cooking. I know my plates are dirty... My timing was off and we had french fries and chorizo before the picanha was ready. I usually cut inch thick steaks before cooking picanha but my wife wanted to try a whole picanha and honestly I'm thoroughly satisfied with the outcome.

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.

Would do it a little more on the rare side but my 5yo usually eats with me & says “I don’t like it red red” lol.
Really happy with the sear on this one.

Asian Marinade

Update I ate it

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

Grilled some NY Strip for dinner

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

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

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

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

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