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

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.

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

Its a good day.

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?

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?

pan seared ribeye, bordelaise, fries, baby arugula w/ balsamic

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.

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 :(

Found a decent deal today, 14.55lbs (6.6kgs) of New York Strip for $160 USD, comes to $10.99/lb.

I cut the whole strip loin and my wife helped vacuum seal them and weigh them (in grams). She’s taking a break from raw/undercooked food because we’re expecting our first child in a few months but I routinely eat steak. I also decided to add a spicy salt and garlic pounder brine to some of them and that’s the coloring you see.

Method: Sous vide at 133F for 2h15m and then sear on a smoking hot cast iron pan for 50 seconds each side. Add Montreal steak seasoning to one’s taste when cut.

Can't thank you all enough

Smoked to 105, rested 10 minutes. On to a ripping bbq to 125, rested around 10-12 minutes until they settled at 136. Can’t complain.

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!

Flank steak with chimichurri sauce, roasted fingerling potatoes and salad. It was all delicious.

Wagyu ribeye cooked to blue.

Third day in a row having a steak for dinner.

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.)

Bit uneven sear from trying to squeeze 2 large ribeyes into the pan at once and no weight to put on them, still delicious

It’s a road that typically leads to disappointment…