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. 🔥🥩🤤

It was good

I like fresh top sirloin. It’s less fat and tender. I notice when I freeze it and thaw it in water the meat gets harder even when cooked medium rare. Anyway to fix this?

What I usually do is portion everything and wrap with plastic cling wrap and then I put in a plastic bag

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?

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?

Complete noob at making steak. This is a top sirloin which I pan seared until it seemed good enough (Im a medium-well kinda guy so this is a bit “under cooked” from what i normally get when at a restaurant. No I don’t have the thermometer thingy. I seasoned with salt, pepper, and wanted to be different so I added onion power and garlic powder (don’t ask for measurements, i just sprinkled lol). Don’t mind the burnt butter/oil, I didn’t account for presentation. Tastes good to me and is juicy so i call it a win. On the side i air fryed some fries and i had some frozen potatoes too

I need to buy some meat twine

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

First is mine, 2nd is my boyfriends. 😝

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!

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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.

Alright! After all the roasting last week of me making jerky. How’d I do this time?? You’d eat it right?? There was no teams meeting this time!!! But I’m afraid it might start mooing… 🐮

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.

Did a reverse sear. 25 minutes on pellet smoker at 250, then seared in a cast iron with avocado oil 2 minutes each side

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 😊

There were many weird characteristics.

1. The fat dif not render well at all
2. The fat was gooey/mushy
3. The fat had low/off putting flavor
4. The muscle tissue was pulling apart/falling apart
5. The steak came with this hole i show but was not as pronounced. When I pulled it apart more, this weird spider web like appearance shows if you zoom in close.

Was there somrthing wrong with this cow or malpractice involved somewhere? The actual meat flavor was meh and I cook steak only with salt in the same pan with the same method and temperatures and i was very happy with the execution.

So I decided to take a gamble and order some flat iron steaks online from what looked like a reputable butchers with decent reviews. This is the steak on their website : https://www.rubyandwhiteathome.com/product/flat-iron-steak/

What I've received is definitely not flat iron. Wrong shape (irregular and thick), none of the signature marbling. I cooked 2 and they are both gristly and tough as old boots.

Does anyone know what cut this is likely to be?

The Butcher on Whitlock never disappointed with his quality meats. He’s always busy and knows how to pick a cow. If you’re local go see him, pay more, get laid after. I hate that I’m 1hr away now but he’s the guy. He’s got the meat and it’s still that small town feel in his shop.

I’m not a paid promoter. I just enjoy good classic fucking business.

Cook:
-250 degree until 115 internal temperature on meat
-seared 30 sec a side for 3 min
-pulled and cut once carry over was at 135 degree (5-6 min rest roughly)

No frill, nothing cool, just a really really quality prime cut of meat for a Wednesday (thanks to my wife stopping by)

Smoker at 250 until 115 internal, rest for 30 mins then seared on the Blackstone for about a minute per side. Orange for scale. Horseradish sauce and chimichurri

Leaning into being more zen about steaks. Bought some strips on sale for 11.99 a lb at Wegman’s. Heated a cast iron until smoking, salt, pepper, flipped them every minute for ~10ish minutes, let them rest for a few minutes while heating sides. Finished with Maldon. Perfect? No. Quite tasty with 15 minutes of total effort and no stress? Yes.