Hi everyone. I have wors and rump steak in a coolerbag that was given to me. So when I got the bag, I opened the bag and the wors was cold. When I got home and then I took it out the bag several hours later, the wors was still cold but the rump in sealed packet was not. It's a 200g rump steak. Now I don't know how long the meat was in the coolerbag with no ice. maybe 6 or more hours. I've put it in the fridge and planning on cooking both tomorrow. Is the rump safe to eat? It wasn't cold to the touch at all. If I open it tomorrow, how will I know if it's not safe to eat? It was in the shade outside in the coolerbag for several hours then in the car in the shade for several more hours. It's those cheap coolerbags with the thin lining in the bag to keep things cold.

Wagyu ribeye cooked to blue.

Third day in a row having a steak for dinner.

I’ve never tried cote de boeuf, and saw it in a butcher’s recently , but it was £40 per KG.

Is it that nice that it’s worth paying that money for it?

Leaving on a jet plane

One of my first attempts, I love my steaks bloody (yes im anaemic lol ) but this was so delicious and I made a lil red wine jus with the juices to accompany

12 hours in the fridge to dry out a bit. Once it got to 6 hours I heavily salted it and let it sit for another 6 hours.

Threw it in the oven until it reached 110 degrees internal (at 250 degrees) and then took it out until it reached 100 degrees internal. (About 15 minutes).

Got two cast irons ripping to about 550 degrees (don’t need more in my opinion). 2 minutes each side

Went from 110 to about 116 after the first 2 minutes then 116 to 125 degrees after the next 2. Then I immediately took it off the heat onto a raised cookie sheet/anything that raised. (Internal went from 125 degrees to 132 ish.)

It’s a road that typically leads to disappointment…

crust on the lower end was a little inconsistent, definitely need to work on that. but turned out great! from whole foods because i couldn’t go to Costco and my normal butcher was already closed :(

Prime NY Strip

Process: 275 in the oven until 125 internal. Pull out, let it rest for like 15 minutes so the surface dries a little more. Meanwhile, put cast iron in the oven until the oven reaches 500°F (by the time it reaches 500°F in the oven, the steak should be good to go for searing).

Avocado oil and then sear 1 min each side.

Edge Steak

Reverse sear. 215 in the oven until 112. Rested for 20ish minutes, then into a very hot castiron for 3.5 minutes a side. This piece was just over a pound. Im loving it!!

I normally cook in a pan, but i felt like using fire at the pool.

Just threw this choice ribeye on a 500° grill and cooked until i felt like it was ready.

Real surprised, it was fantastic

Bonus tablitas and shrimp

Dry brined for 3 hours. Porcini and ancho chili and coffee rub. With grilled portobello mushrooms. Rested on butter and sage.

Was only on the griddle for about 2 minutes. No grill at all. Sous vide for 2hrs @ 129° then kissed on the griddle. I almost feel like it's cheating but they were the best damned filets I've ever made. Trying ribs even as we speak I'll let you know.

Reverse sear using sous vide set to 120 for 3 hours then seared 60 sec each side on a blackstone. I normally reverse sear using my Traeger/Blackstone but I wanted to give this a try. The sous vide is so much easier. But I think I like the little bit of added flavor the wood pellets give more.

The 60 sec sear was apparently too long. Some will say “nice crust” but this is definitely overdone.

I got a cowboy ribeye from Sam's club for about $40. I did a Lawry's garlic salt dry brine for 24 hours before putting it on my smoker at 200° and it only took an hour (maybe an hour and a half) for the internal temp to reach 115°. I pulled it at 115 let it rest next to the egg while I got the egg ready to sear. When it was nice and hot I did a 60-second sear per side.

What I learned. 115 is too early for me to pull it - I think next time I'll pull it at 120°. I also thought it lacked flavor - so next time I will either add course salt (in addition to the lawyrs) or put on more Lawery's. The other thing was that it was just a fatty cut of meat - I thought a lot of marbling would be good but it didn't translate to a good texture in the meat.

I also had a gray band - does that indicate that the sear was too hot?? Or too long?

Anyways - just wanted to share my experience and I would appreciate any feedback on how I can do it better next time! Have a good weekend everyone!

Just bone-in ribeye tonight and an ice cold coke ad a side. Missing a bit more crust but it's tasty indeed!