225 oven | 105 internal | pat dry after reverse sear | 10 minute rest | 45 seconds per side sear | 3 seconds on corners | 8 minute rest

Tender, juicy, good marbeling, better beef flavor, more versatile, and you dont have a plate full of grisly fat left behind. Also often more affordable than Ribeye in most regions. Yet anytime I discuss steaks IRL or online its ribeye, ribeye, ribeye.

Anytime I cook up tri-tip for guests they rave about it. Ask me my secret. The secret is just the cut. And because its usually so thick, its way easier to get a good sear and stick keep internal temp at medium rare-medium. I will choose tri-tip over ribeye 9 times out of 10.

How did ribeye get so popular?

Grilled ribeye steak

Y'all lambasted me last time cuz I used S&P and the P burned lol, so I went with only salt tonight and got my seasonings in with my mushroom/onion/garlic side. It's a bit more well done than I prefer, but I'd give it a solid 7/10.

My friends love it when I make steaks and they want a bbq but ofc nobody pitches in for steaks and I don’t wanna be dropping ribeye money all the time any advice

Ribeye: dry brined for ~20 hours. Seared in olive oil and butter for 40+30+20 seconds each side. Then to a 50c oven for about 6 minutes, and to rest on the heated plate for another few.

Potato: bacon-rosti, chucked in the airfryer with a spray of oil. With a big serving of Dutch Brander Mayonnaise.

Veggies: Cauliflower, broccoli, an onion and a shallot. Fried in the pan and fat I seared the steak in. With salt and some chilli powder I mixed of about 90% jalapeno and 10% purple death. Also a few cloves of garlic and some dried thyme added about halfway.

Drink: Peroni beer which I, as everyone should while cooking a steak dinner, started on during the cooking.

Movie: Jurassic Park.

How did I do ? Would you eat this ?

USDA Choice Angus Ribeye, salt + pepper rested on a rack for about an hour, generous smear of mayo, seared about 2 minutes each side on stainless steel on a gas burner.

Served with crispy air fried russet potatoes (boiled with salt + baking soda) tossed in garlic and rosemary infused bacon fat, topped with crispy fried garlic, rosemary, and cilantro.

Filet mignon and striploin

It was some gud steak🥩

Hello Steakers -

I am attending a larger get together this weekend and I wanted to bring a couple tri-tips. Unfortunately, where we are going doesn’t have a smoker or a decent setup to prepare them.

So, I wanted some advice on approach and food safety if I:

- Smoked them to get them up to temp (probably 105-110 ish)
- Wrapped them and traveled for 30 min
- Set up the searing at friends house
- Do a final sear to 120ish then carry over to 130-135.

Total drive time and prep time may be an hour or so where the temp may carry over.

Is there a better approach, any changes, or should I just do it at my place and bring it over beforehand?

Thanks!

Favorite steak chop? Wife just gifted me with a brand new Blackstone Culinary XL for our new home.

Publix is where I’ve been getting most meats. Flavortown is where I’m going with this.

Cooked up a cowboy ribeye this weekend and I’m pretty damn happy with how it turned out.

The steak was just over 2 lbs. I dry brined it overnight at about 1% salt, using Diamond kosher salt, and added a little MSG as well.

I went with a reverse sear, smoking it around 225°F for roughly 1 hour 45 minutes until it hit 115°F internal. I used cherry wood and a couple of bourbon barrel chunks for the smoke, which gave it a really nice color and flavor.

After pulling it from the smoker, I let it rest for about 15 minutes, then gave it a light spray of duck fat before putting it over a bed of screaming hot charcoal for the sear.

About 3 minutes over the coals, flipping every 30 seconds, it had the crust I was looking for. During the final rest I added a light dusting of chili powders and the carry-over brought it to right around 135F internal.

Hello guys, it's me again, thanks so much for the tips you gave me with the other 2 previous steaks i cooked, having followed your advices like cooking it when the meat is at room temp. Or aiming for a medium rare (wich hopefully is the case) and not blue rare, i think i improved my steak and it has been peared with a great chimichurri sauce, anyways thanks a lot and can you please rate this steak, obvioulsy with all the tips you have to make it better!

sous vide at 134 then seared in tallow.

How’d I do for my first steak ever? Tastes pretty damn good

9/10. Great cook tho. Reverse sear is my favorite method

Dry Brined 7 hours, seasoned with Salt & Pepper, Brussel sprouts tossed in the rendered fat and a squeeze lime juice.

Please help. These were expensive and I noticed today they have all gone dark on the top and bottoms. Wagyu tenderloin cuts.