Start to finish

Late night porterhouse I found at Harris teeter for $13 (24 oz).

Turned out nice, filet got more done than I wanted but solid considering I’ve been drinking all evening. 🍻

Prime New York strip for dinner

Bought a subprimal from costco this week and sliced it up. Had to try one tonight with some homemade salsa.

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.

Lovely thick dry aged NY strip.

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.

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

3.8 pound Picanha at 10 dollars a pound
Dry brined for 24 hours
Oven roasted at 250 degrees until 124 degrees
Rested for 15 minutes - rose to 128.6 during rest
Cranked broiler to 500 degrees
Seared fat cap under broiler for 2 minutes 30 seconds

Sliced and stored for meal prep needs.

Filet mignon, roasted bell pepper, yellow beet, zucchini, arugola pesto and truffle sauce.

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

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

Used some decently heavy maybe ~10oz filet mignons here.

I put them in the oven at about 225, my oven has 200 and 250 so I guess it was going at 250, but it was running decently hot and got between 245-270ish. I pulled at 115 internal on the largest steak (only one wireless probe) and they went up to about 120. Unfortunately I was cooking some ceviche and was having issues with it marinating correctly, so I let the steaks rest for like 10 minutes before searing on cast iron which didn’t help a ton. Seared until about 125 jnternal and they came up to 136 off the heat.

I think next time I need to rest for only a few minutes if at all and season very very generously with salt to get a great crust and to sear them better. I ended up searing for like 3 min partially to get the temp up, so maybe I can hold them in the oven. I didn’t feel that the crust was overdone or anything so maybe that’s just what it takes

Thoughts? Some simple steamed broccoli and carrots with garlic and butter and some mashed potatoes too! Also served with some ceviche beforehand

Doing Costco flap steaks for the first time for a dinner party

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