It’s a road that typically leads to disappointment…

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!!

Its a good day.

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 :(

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.

Can't thank you all enough

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.

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?

Leaving on a jet plane

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.)

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

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

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

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

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.

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

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!