First time dry brining..just guessed when it's ready and somehow turned out to be okay 👍😭👍

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

I could have rendered the fat better but it was still good. Cooked with an electric stove top on stainless pan. This stovetop is very unpredictable.

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

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?

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.

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

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.

Grilled as I love it - how’d I do

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

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

paper plate meta

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.

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!

Canadian Angus Beef

With loads of butter

Had a lazy Sunday and threw together a steak lunch/dinner

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

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.

With a straw.

Just got my pizza oven delivered and want to try it out to finish a reverse seared (or sous vide). Steak tonight. I want to get a good crust as quickly as possible for minimum gray band and edge to edge medium rare result.

A few questions:

Salt: Should I salt again after the bath / reverse sear, or is what I added before enough? Does salting right before the sear hurt the crust?

Pepper and other seasonings: Do they burn at pizza oven temps? Should I add pepper after the sear instead?

Oil: Do I oil the steak, the pan/surface, or nothing at all? If I do, which oil? I'm guessing something high smoke point like avocado, but open to ideas.

Butter: Is it worth basting or adding butter at the end, or is that pointless in a pizza oven?

Drying: How dry should I get the surface first? Paper towels, or a rest in the fridge?

Also curious whether you sear directly on the stone or in a cast iron pan inside the oven, and roughly how long per side.