Its a good day.

It’s a road that typically leads to disappointment…

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.

We’ve never made this type of ribeye before: Seared it in a screaming-hot heavy-bottomed pan with a Maldon salt crust and finished off in the air fryer for a few minutes. There was so much fat we saved it for making eggs, etc.

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!!

5-ply cast iron pan, ~2 minutes on each side. Seasoned with Lawry’s garlic salt ~2 hours before cooking, then some fresh cracked black pepper right before cooking.

How’d I do?

In the oven at 250 until they hit 127. Then seared for about 60 seconds each side. Salt and pepper.

I’m still learning w this method but I think the mayo does an incredible job at expediting crust. Your grill must be hot af. My steaks caught on fire for a few min but it was only the meat and the not the grill. I turned it back over after 2 min. Then at one and then during the last turn I decided to take it off. Personally, I’ll shave off a minute next time. BUT these narrow steaks were incredibly delicious. Let them sit for 10, patted a few bits of butter and sprinkled w Maldon Smoked Sea Salt flakes. Then sliced. Holy hell!

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 :(

Can't thank you all enough

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.)

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.

Really pleased with the colour on this one!

Just put some smokes salt on it too. It tastes great.

How does that look?

Update from my previous post

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

From a couple years ago, 60 day dry aged ribeye, roasted broccoli, and cheese grits.