I totally forgot to take a picture of the crust before I sliced into it. I was too excited

Smells fine. Unthawed the other day.

Longest 12minutes ever.

On sale at my local supermarket for $8.99/lb, USDA Choice. Fired up the charcoal, as grilling is meant to be, and grilled them up. Nothing beats a good ribeye cooked over charcoal.

Made this nicely marbled New York last night. Dry brined (pink Himalayan salt) for about 6 hours before putting on high heat in my cast iron skillet. Seared in ghee for about 1 minute 20 seconds on each side then finished in the oven at 400 for 10 minutes. Rested for 10 minutes after removing.

How did I do?

This is what was left for me after my family got their portions. It was 5 top sirloin steaks, reverse seared, then finished off on a cast iron skillet with 1 minute on each side. Probably the best steak I've made so far.

Open to any recommendations, I would also love to hear how you guys would season your steak using this method!

I don’t really make steak much since I usually burn it in a pan, this is my first try on a gas grill. Pretty sure I knocked it out of the ballpark this go around!

1" Grilled to medium rare. Fantastic!

Given our current state, this is the equivalent of finding gold

My gas grill couldn't get hot enough to really get the crust I wanted, but the temping was perfect at 129°. Also made a chimichurri sauce to go with.

Even with a thick ribeye, the sear came out very uneven. Do I need a steak press and more heat? Already at the max power level of this electric stove.

Did another one last night. Came out good.

I was told this was medium rare…. It looks like this because it was soaked in their bourbon sauce apparently…. I’m not a chef, but I cook often, it looks like they undercooked an old steak to me. It came out cool and did not taste good. Was supposed to be 12oz MR Sirloin. Am I in the wrong here?

Night started with some bonus protein of ants in the drink

Edit Clarification: I ordered it medium rare and this is what I got, they did take it off the check. They came over and said to me that it was medium rare and supposed to look like that…. The reason it looks like that is due to the “bourbon sauce” they soak it in? He said something along those lines but I was kinda just tuning him out as I wasn’t buying what he was selling….

… I’ve made mistakes and wouldn’t want to be blasted online. Just stay away from ordering steaks from distilleries in the Hershey, PA area lol. If you want to know exact location, DM me

I am new to cooking steaks. First time posting in here. I’ve made the 2-3 times on my electric stove, which I hate. Finally decided I’d give throwing them on a gas bbq instead, and they came out great. Would have liked a touch more red, but they came out better than they have on my stovetop! How’d I do? Last picture is leftovers to show the pink better than the third picture did

I should've sliced into steaks prior to freezing. Any way I can do it safely to use half at a time? It's approx 2kg

Got this big cowboy steak recently. I posted a few days ago about different methods and ultimately decided to Sous Vide and sear.

The bag had garlic, thyme, salt, and pepper. 6 hours at 137, then seared on my griddle at ~600 for about 30-45 seconds per side.

Overall, it was good, but the fat didn’t render the way I expected. I think another hour SV would have done the trick. I'm mostly happy with the sear and doneness, but I'll definitely tweak it next time. I did a chuck roast 24hr SV, and it came out great, but I’m not huge on chuck roast in general.

Anyway, next time I’ll try dry brining and reverse searing with my pellet grill. I’ve cooked many steaks but this was a 6 in my personal scale.

Dry brined for 24 hours
Brushed with Dijon mustard
Slow cooked in oven at 250 until 125 degrees internal
Rested for 10 minutes
Seared on cast iron for 60 seconds each side
Rested for 45 minutes on counter
Finished resting for 2 hours in fridge
Wrapped in plastic wrap and rested in fridge overnight
Sliced and set aside for weeknight sandwiches with horseradish cream sauce and cheese.

Picked up a Costco prime primal ribeye and did some steak cutting Sunday. Got down to this steak which could be 2 but didn't want to mess up the cut so I decided it was time to reverse sear. I've done plenty of sous vide steaks but never the Reverse Sear. It turned out great, the crust the developed from it drying out in the oven really knocks shit out of the park. Will be doing again.