With a straw.

Black Pepper marinated hanger steak on the Webber Kettle. Forward sear. Pulled at just under 125

Seared in its own fat. Started with an empty cast iron, completely cold, added both steaks fat side down, rendered on med-low heat then cranked up the temp and seared to 125° internal. Finished with compound butter

Canadian Angus Beef

With loads of butter

Smoked at 275F until internal temp of 112F, then seared at 700F for 4 minutes. Delicious.

About a year ago we posted a steak my gf made. Mostly positive reviews on that. She wants to know how everyone feels about this cook!

Golfed like crap so I made myself a steak. Mashed potatoes not shown.

Salt brine in the fridge for 6 hours, hot lump charcoal. Med rare.

Tried out the mayo method. Did 137 in sous vide for 3-4 hours then sear a bit less than a minute, cast iron, high heat. Caught some flames but happy with how it came out. The crust LOOKS really good but I prefer crispier

Overcooked my first one so this one was like 5x better. 🫦
Grilled on a Weber Kettle.

I have tried a dozen times, it never tastes like a steak houses. I’m talking even Texas Roadhouses crumbles are better than I can replicate. I have tried Meijers and Kroger’s blue cheeses, and even $55lb Shakerrag Blue from a cheese house. I have tried compound butter, none of it is the same. Whats the secret?

5 classic New York strips with some Chimichurri and a nice little potato

paper plate meta

Dry brined for 7 hours, then smoked at 225° for about an hour until it reached 120°. Pulled it off, then finished it on a cast iron for around 90 seconds a side, then basted with butter, garlic, and rosemary.

Lucked out on a beautiful choice ribeye with a huge spinalis. Seasoned with salt and pepper only. Seared in cast iron, flipping every 30 seconds.

Pretty happy with this and finally managed to sear well on my pellet grill.

Costco Prime tenderloin

120F for 2 hours in Sous Vide

Weber searwood at 600F with small cast iron skillet preheating to >600F

Enter avocado oil

Seared 2 x for 30 sec on each side. Adding butter after first flip for extra browning

Take off heat, rosemary in pan, butter over steak, and ate it.

Cajun ribeye

not happy with the bit of a grey band; but nonetheless a beautiful bite. stainless steel is the king of crusts!

Just a disclaimer, this is a Walmart Wagyu steak so I understand it’s probably nothing special 😂 BUT I grabbed this Wagyu steak from Walmart today and I’m kinda excited to cook it bc I’ve never even eaten one before let alone cooked it myself. So I’m here looking for suggestions on HOW to cook it so I can really enjoy it. Typically with any steak I cook I do reverse sear to medium rare’ish. I’m not too picky. Let me know your thoughts.