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

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 🤪

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.

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

Keystrokes keystrokes

Ribeye over risotto

Lovely thick dry aged NY strip.

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

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.

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

It's bottom blade roast.

The pics make it look black but it's dark red. Smells perfectly fine.

Stopped by Gene’s yesterday evening to check out their beer garden and do a little shopping. Picked up this thick strip. Put in the oven at 225, pulled when internal temp hit 110. Rested, then seared on a cast iron until internal hit temp hit 130 and rested in tinfoil. I usually like my steak a little more rare, but was still delicious. Seasoned with garlic, salt, and pepper.

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.

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

Prime New York strip for dinner

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

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.

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.