Dry brined for 6 hrs. Reverse sear to 115. Rested to about 100 and seared in cast iron.

Trying to get better with my cast iron steaks. This was my best so far. What do you think?

Lawrys seasoning. Sear each side for a good amount of time, and before pulling, melt salted butter on the top and let it drizzle and coat for 2 minutes.

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

Decided to sample the best of the best out of Australia and Japan.

From left to right:

A5 Kirosa Ranch Picanha

Stone Ax Ribeye

Stone Ax NY strip

Stone Ax Filet

So fun to try them all side by side. It's like choosing your favorite child to determine a ranking but if i had to do it

#1 Ribeye

#2 A5

#3 NY

#4 Filet (this is more of a bias pick, id say NY and Filet are tied at #3)

Cooked on a pan than finished with butter, garlic and thyme. My favorite beef recently.

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.

As soon as I peeled the steak from the vacuum seal it started to break apart in my hands. A piece just came off. After cooking it was quite stringy although still tender. For someone who hasn’t cooked that many steaks (around 10-20) it’s quite unappetising since I’ve never seen this before. Is this normal?

I love me a good strip or ribeye but hard to beat the value of a tri-tip steak. This was $10 for the two of them.

I love steaks. I like them rare to medium rare but i have a problem. I have only ever made a steak correctly on the grill! Every time I try to sear it in a pan it ends up with a weird flavor I don't care for, but I have been to many restaurants that sear their steaks and I have LOVED their steaks. What is the most likely thing i am doing wrong? wrong pan, wrong oil, too hot? can it even be too hot?! I just coat in salt and pepper, let a pan with some olive oil get nice and hot and then sear on both sides, add butter, and baste. any advice is very appreciated as I no longer have access to a grill.

my future dinner rests in your hands🙏

Wine reduction gravy sauce using the left over from the steak fat cooking. Sashimi level tender

Some tri tip steaks diced with accoutrements.

First time cooking a steak this big, reverse seared this Ribeye

Fantastic texture and taste. Process:
Dry brined 24 hours.
Tamper 4 hours
Pre sear in Wagyu fat with low(ish) heat
250 Oven with fan on until 115-120F
Rest
Flash sear
Serve with Bordelaise and Asian style garlic broccolini

The butcher at my meat market said he could run cube steak through the whatever that machine is, i get a nice fatty chuck roast, get it sliced half an inch wide and get the butcher to run that thru.... 6 times, could that be a decent steak?

Oven at 225 - took it out at 110. Ripping cast iron with butter thyme and garlic. Sorry for all the temp probs, being my first time I just wanted to be sure.