I was going for a medium-rare. Charred the fat cap pretty bad but it turned out great.

No oven, had to go back and forth between rendering the fatcap in a frying pan and using a grill

Reverse sear and bake at 225 in oven, in the freezer for 20, cast iron beef tallow and rosemary for 2min each side.

Finally got to try the high heat Pitt Boss with open flame for the first char for 5 min turning them about 4 times then closed for the next 4 min on off.

I cant belive how cheap and beautiful ot is update in comments

I went to a Whole Foods to return an Amazon package with no intention of getting any food.

After a quick stop to the restroom and $115 dollars later (shopping on an empty stomach), I got the Mrs. and I some wings and Rib eyes!

Edit: I set the meat prob to rare (125) and took it off to let it rest up to medium rare! No tenting involved

lurking for a while first time posting. dont have steak often because money but i was looking in my phone and found this one i made a few months back, what yall think

No oil, just rendered some fat and pressed down hard

Argentinian ribeye, seared in stainless steel pan, basted in butter two crushed garlic and rosemary. Eggs made while the steak was resting and had with a side of chimmichurri.

In terms of what you get per $/lb and the amount of work you gotta do to make a good steak. My daughter finds a prime rib tasteless and boring.

It was really good flavor wise and it wasn’t too squishy either, I let it sit for about 10 minutes in foil.

Been working in restaurants for some time so i made a bistro style steak frites with a cognac sauce in a brand new stainless steel pan :) i hope yall like it

Just some pictures of my recent cooks. My wife has become a steak lover so we've been eating steak 1-2 times per week.

Crust crispy to the knife. Middle raw to my liking. What do we think boys?

What do you think about our bavette from last night?

No seasoning except after cutting bigger salt flakes, pretty often in Europe to do it like this.

Taste was great and nicely tender.

(Bottom pieces were for me, top pieces cooked to “congratulations” since my wife is pregnant and didn’t want to risk anything)

Went in on a steer with a buddy of mine. Picked up the beef from the processor yesterday. It looks better than Jewel meat, but idk what grade it would be.

450g sirloin from Lidl. Photos do look a bit darker, middle was rare/med rare I’d say while the very last bit solid medium.
Dry brined it for 8h, flipped every 30secs on cast iron. Could’ve probably done another couple of flips but was worried to overcook (my thermometer is rubbish, need to get a leave in one soon). Was very tender and juicy.

The kid at the counter cut em too thin, but we made it work 👍

Cheap ribeye from the local grocery. Seared in a stainless steel pan. Red wine reduction.