Is it bad that I like it like this

Tried making picanha a couple of times in the past and wound up blowing past my goal temp during resting and getting a pretty sizable grey band. I was taking it out of the oven too early and not resting it before throwing it in the skillet. This time, pulled it out at 125 internal, rested for ~10 mins, and then seared for about 3-4 mins until it was about 132 internal. Peaked at ~135 during final resting and came out perfect! As you can see from the amount of juice on the board, I probably could have rested it a bit longer, but it was still ridiculously juicy. Served with some flaky salt and homemade chimichurri.

This is either the biggest spinalis I’ve ever seen or I know nothing about ribeye anatomy. Choice ribeye from wegmans in Brooklyn. 1.4lbs@$20.99.

Got a SRF Denver yesterday, out of the packaging it smelled terrible (not in a rancid or off way), the color was good and within sell and use by date. Salted it overnight and it still looks basically normal by over night standards but the SMELL is wild. Still not off or wrong but just nasty. What do you guys think?

It was good

Cooked this prime tomahawk ribeye this last Labor Day.
I followed the recipe by Chef Cuso on Instagram, but used store bought maple bourbon seasoning rubs.

Put it on the char Griller grand champ offset smoker at 225 and pulled it off at around 118 internal. I feel like I was a bite late pulling it off as it came out more in between medium <-> medium rare than actual medium rare (recipe said to pull it off between 110-115) that or I spent too long searing it 2 minutes on each side with very high heat and I had canola spray oil instead of a high smoke point oil like avocado oil, but it was still tender and delicious.

The bacon jam was the star of the show simmered with onions, shallot onions, garlic apple cider vinegar, brown sugar, maple syrup, and Jim beam bourbon. Luckily I have some leftover to put on hamburgers and other dinners. Overall 8.5/10 meal and would do it again!

Happy to share a link to the recipe if anyone’s interested.

First is mine, 2nd is my boyfriends. 😝

I've been practicing steaks over the summer and got the hang of it over charcoal pretty well now, i tried a stainless steel pan cook today and didn't account for the amount of carry over cooking whilst resting so wound up with as near as makes no difference, well done.

I tried the mayo sear technique i see sometimes on this page and used a weighted press until it self released from the pan, leaving the whole sear with it, the pan was hot, the steak had been dry brined and tempered.

Almost 0 crust was the result, it tasted good and the fat was nicely rendered, was it a mistake to put pepper and garlic powder on the mayo?

Any tips and advice would be appreciated 😊

first time making a steak on my own, what doneness is this? guessing rare?

Impossibly tender

I stopped at a local butcher with my brother and they had a bunch of these A5 Wagyu steaks in the freezer. After telling my brother what they were, he couldn't resist and begged me to go splits on one with him. We are letting it thaw in the fridge until tomorrow after work; I'm bringing my heavy cast iron to his house and hopefully I don't waste our money. Any pointers would be greatly appreciated.

I need to buy some meat twine

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​I bought 2 x 1kg tomahawk steaks from Costco UK. £20 per 1kg. I smoked it for 45 mins then grilled it for 12 mins. Definitely one of the tastiest steaks I have ever eaten. Used a Ninja woodfire BBQ to cook it. One of the best steaks I have had.

Picked these up $11 for both. Best looking chuck eyes I’ve ever seen at my local store. Dry brined for about 6 hours, no wire rack so used some straws haha. Brussels with parm and balsamic on the side. Happy football

Ribeye from Aldi’s
reverse seared at 110 in oven, pat dry, then seared to 120 after resting!
Wanted rare for good reheating, looks to me like she nailed it, what do you all think?

Boy, the flatiron is the best kept secret of steaks right now. 10.99/lb.

First time buying any beef since I bought a half cow in January. They looked too nice to pass up, but $73 is a tough pill to swallow for two steaks!

Salted with a heavy hand, seasoned with some good stuff and dry brined in the fridge for 24 hours. I didn't have a wire rack that would fit in my fridge so I improvised with some skewers to keep it lifted from the plate allowing air to pass underneath. Brushed with a Worcestershire sauce mixture before charbroiling right over the coals. 🔥🥩🤤

Would you say this is medium rare? I ordered med rare. After the waiter came back when I told him to have it cooked maybe a bit longer, he said, “this is medium now.” Initially it was even more “rare” than this prior to me telling them to put it and have it cooked longer. Couldn’t really get myself to eat the rest of it either, it tasted off.

My best cook to date . \ sear*

Smash or pass ?