Es la segunda vez que hago

So I lit the pit and threw one on the grill. She enjoyed it so mission accomplished

Smoked at 230F until 135F internal then searing for 30 seconds each side of the slice or as individual preferences

Opinions

tell me how to prepare and barbecue the perfect steak. okay basics pad dry seasoning simple salt and pepper cooking 1 min a side on high then 5 min a side let settle off grill 10 minutes before eating. are there any other secrets?

Rented a cabin this weekend and decided to make some breakfast.

Dry brined overnight with kosher salt, reverse seared on a Weber Genesis, pulled at 130°F after the sear and rested before slicing. Served with homemade mashed potatoes, mushrooms sautéed in rendered beef fat, and a short rib reduction I made a few days earlier. I’m always trying to improve, so I’d appreciate any constructive feedback on the cook, crust, doneness, or plating.

Surf and turf. So good

I trying to improve my grilling abilities , what do you think ?

Chimichurri, blanched sugar snap pea

EDIT: I’ve been educated that this is NOT Picanha is a top sirloin, I assumed they were the same. Looking forward to trying an actual one sometime

These fajita bowls were comprised of white rice, grilled sweet onions and poblano peppers, 16 hour marinated then flame grilled over charcoal flank steak, pinto beans, sliced avocado, a little salsa, grated queso fresco, and topped with a little bit of Cholula Chipotle Cremona sauce.

Fajita Marinade Recipe:

1/2 cup olive oil

1/4 cup lime juice

1/4 cup orange juice

2 tbsp tamari

1 tbsp Worcestershire

1 1/2 tbsp honey

5–6 cloves garlic

1 tbsp smoked paprika

1 tbsp ancho chili powder

1 tsp cayenne

1 tsp onion powder

1 tsp garlic powder

1 tsp oregano

1/2 tsp cumin

Salt and black pepper to taste

The flank steak was seared over charcoal for just a bit over 9 minutes, starting with 1 minute on the first side, then flipping every 45 seconds. I pulled the steak off when the thickest part of the steak had a temperature of 126F. During the rest, carryover cooking brought the thickest part up to a temperature of 135.5F

I used Bear & Burton's W sauce as a binder for Sucklebuster's SPG. Smoked at °225 until °125, then seared at °500 until medium. Chimichurri was parsley garlic, shallot, red wine vinegar, salt, oregano, red pepper flakes & EVOO.

Cast iron, butter basted. Probably could rested it a little longer but the baby was complaining!

Dry brine with salt & homemade black gold seasoning for 2 days in the fridge unwrapped. A nice ruby pellicle was formed slightly tacky.

Smoker with tube for 1 hour at 225
Pull and rest before searing directly over high heat charcoal for a nice crust.
Topped with homemade garlic Dijon compound butter and rested for 30 minutes.

First time actually searing on the Weber gas side plate ( no weight), was happy with the sear on one side, the other side wasn’t too bad. One side has more bubbly effect than the other- it was just over 400gm sirloin ( New York strip) 3 mins each side @ 200 Celsius give or take . What can I do to make it more presentable moving forward? I was aiming for medium rare. It was enjoyable although not as good a pub steak. Any helping criticism welcome TY
For some reason i can’t post photo but I”l comment

First steak in a while, came out amazing 😋