With a straw.

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.

Snagged two 4lb tomahawks for a little over $100, fed the extended family quite well.

Cajun ribeye

Short (boring) version: I left a 1.5 lb ribeye in the oven at 170 for about 8 hours.

Longer version: I got into some homemade hooch and decided to precook a reverse sear for the next night. Put it in at 170 (I find that temp gives a more even internal doneness) with my temp probe set to 115. That was around 11-12 at night, and evidently I promptly dozed off on the couch. My cat woke me up around 8 howling for her breakfast, and I heard the beeping of my thermo probe. Needless to say, my precious ribeye had reached 115 hours ago & just kept on truckin'.

What can I do with this meat travesty?

Black opal ribeye from herd & grace

Maybe the best steaks I’ve made for my girlfriend. She loves my steak and has been asking for steak dinner. So I got ribeyes from Costco. Dry brined for 20ish hours and then reverse seared at 225 to 110 and then seared in my cast iron. Finished off with some churn butter. Swipe to the end for the full meal. Enjoy!

First time grilling a ribeye steak and my first time grilling steak in general. I was going for a medium cook and took it off once it reached 145°F. I think it tastes pretty good for my first try. What do you guys think?

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.

First time I've seen prime Filet Mignon at Walmart so I picked up a couple for date night. Reverse seared in the cast iron.

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.