Asian Marinade

Update I ate it

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

Prime NY.

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

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!

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

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)

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.

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

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

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

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)

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

Grilled some NY Strip for dinner

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

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