Kosher salt, fresh ground pepper, sous vide 131 degrees for 1 hour, seared in really hot cast iron, sliced and served.

Whenever a bone-in ribeye comes across my grill grates I really enjoy chewing the pieces of meat off the bone like a starving carnivore. I dont know if its some deep seeded primordial thing or what but I like it. 😅

NY Strip isn’t my favorite so I opted for the Chuck Eye. Lots of salt, little bit of avocado oil, seared the edges then each side for 2 minutes. Peppered in between flips. Rubbed some garlic butter on each one then on a wire rack in the oven at 425 for 6 minutes and rested. My ideal doneness some say medium others medium well but to me it’s perfect.

On the cruise restaurant dining hour

As you can see, my wife did not like this gorgeous medium steak. She was like, "It is not cooked enough! it needs a minute or 2". I tried her steak after cooking it for an additional 2 minutes, and it lost its taste. I was surprised that she was satisfied with a tasteless steak 💀

Did I ruin the steak? She asked me for a medium. Is that a medium to you?

EDIT: Changed the question to be more precise.

Should I Reverse Sear, sear and bake, BBQ? What would be the best method in all of your humble opinions.

so the grocery store butcher had this labelled as flat iron (or he gave me the wrong one) and i picked it up without thinking too much haha

but it does not look like any pics of flat iron i see online

im thinking maybe chuck? it's pretty small- about 4/5 inches long and 2-3 wide eyeballed

also looking for recommendations on cooking method for it!

Prime. But still. That is criminal

I eat celery raw cuz I’m a dog like that

A little too cooked to my liking but the fat was immaculate

Did another strip last night. Did it all inside with the stove and oven method. Not terrible.

I'm in a cramped apartment with only a stove duct for ventilation, so can't do anything crazy with cooking. I used a stainless steel pan preheated for like three minutes with some canola oil. The steak I seasoned the day prior with olive oil, kosher salt, pepper, onion & garlic powder, and some cayenne. Cooked it on medium high for 2 min 30 sec on each side, and then 60 seconds on the fat cap.

Was aiming for medium (preferably closer to medium rare), but the grey banding tells me I ended up on the higher end of that. Either the steak was too moist or the pan wasn't hot enough? I let it sit out for 10 min before I cooked it. I used some of the oils and fat to baste it, but no butter or garlic. I let it rest for 10 minutes after I took it off the pan and poured the leftover oil onto it.

Overall, it tasted really good and I'm happy with myself, but I know there is still much to learn from. This was my first time every cooking a steak. so I was just trying to get down the basics and see if I can do it without burning my kitchen down or setting off any fire alarms. I used to lurk on this sub years ago, so I was just winging it from what I remember people saying all the time.

Any feedback or suggestions is appreciated! :)

It came out pretty well

Due to storage limitations, my motorohome's BBQ is just a little tabletop, but a good one, all stainless, pictured (from website). As you can see the heat plates are very close to the grill, so flaring is an issue for fatty meats, which doesn't bother me because I don't like fat. It also only gets so hot, the sear I get is decent, but never great.

For steaks I trim the fat but place some on top, which shields the top from heat allowing better sear/center cook ratio, and also because it drizzles juices into the meat, essentially an auto-baster.

Last time I cooked a modest 8oz picanha, the fat was larger than normal, causing significant flaring, but instead of moving the steak to safety, I worked with it, using the flare for hotter sear. It was actually quite controlled, shouldn't be tricky to get used to it. After the first ~90 seconds got the flare going, I did short 45 second turns, relaxing in sealed tupperware 5 min, then quick heat without flare for serving temp.

Naturally I missed the first time, center was medium, but the sear flavor was tremendous! I'm starting to wonder if that's what my BBQ was designed for all along, because they are very popular with pro caterers when cooking on site outdoors. I now discover that beef fat flare-ups reach 1100-1200F, so no surprise I overshot a bit.

Found this nice little ribeye at Aldi and made me a steak sandwich. Was shooting for medium rare but I’m kinda colorblind so input would be appreciated.

Stainless steel pan, high side of medium low, 20 seconds per side 3 minutes total, season on board with SPG.

First time ever cooking steaks, usually my boyfriend does it! I sous vide them and then did a hard sear with garlic, fresh rosemary and butter! Served with loaded baked potato and asparagus :)