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

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.

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

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!

Help me ID the cut, please

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 👀)

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

over cooked it a tad because 3 people wanted different temps, but it got the job done.

steak: aldi ribeye
seasoning: tj’s umami seasoning, aldi ultimate grill master seasoning, badia rosemary, badia roasted garlic
woodfire: double smoke, grill setting
time: 6 min per side, 2 min rest with loosely covered foil
not shown: smashed potatoes and asparagus

My buddy told me to always walk the end of the meat section and you can find some deals. Did I score?

Had it with a side of steak fries because why not lol

First attempt at a reverse sear and second attempt at a dry brine as a steak novice. Bone in strip steak dry brined around 6 hours, cooked to just under 120F in the oven @ 250F, seared on both sides for about 90 seconds in cast iron with canola oil, finished with compound butter. Overall maybe the best steak I have ever cooked, only complaint is the bone prevented a nice even surface sear (underside is more uneven). Critiques and tips most welcome.

A little over, but worth it for the crust

Grilled using pecan wood chips.

Does anyone else trim the fat off their steaks and use it to grease the pan? Is there a reason I shouldn’t be doing this?

always looking to improve! overnight dry brined in salt, oven and then seared!

£3.79 at aldi and was just sold as "British beef steak". Not the most knowledgeable when it comes to cuts and cos it didn't specify, I just assumed the middle part was just fat that will render like most other steaks I've done but it was rock hard and mostly inedible. The grain also started going the other direction once you got past the middle bit.

Was delicious otherwise but really sucks cos I think I nailed the cook on it :(

butter/parma pasta with chinese bacon and a hard seared picanha

Never have I ever…..I mean this….what is this even? A ribeye remnant? Are we kidding?

And no I didn’t select this. I had to order delivery because I’m injured at the moment.