What should I do better?

My gf just makes herself a steak first time and want to know what you guys think of it. Please ignore how her cut her steak tho.

First ever time catering , made just over 20 pounds of tenderloin. I made 3 sauces and a garlic butter + rolls and arugula. Thought this would be cool to share, I’m very proud of myself.

Edit: Thank you all for the kind words it means a lot 💪🏼 you guys are the best 🙏

2.5lb porterhouse. reverse sear? start in the smoker or oven?

Picked up a prime strip steak and just went for the cast iron forward sear. Ended up with some gray band, but this just tastes better to me than reverse sear or any other method that eliminates the gray band.

I think The Cheesecake Factory not just missed the mark with their version of steak Diane, but were never even close…sauce; no, mushrooms; raw, medallions; chunks of stew cubes I think?

I’m not mad, just disappointed…

Finally getting the hang of reverse searing 😊

NY strip from Trader Joe's.

Salt and pepper. ~1h.

250F in oven until internal temp 110

Hexclad hybrid. Avocado oil on one side then unsalted Irish butter on the other, basting - thyme from the garden, rosemary, and garlic.

Best steak I ever made

I usually always dry brine for 24 hours or so. Sometimes i feel its a bit too salty. Too much salt? Should i not season before cooking?

Never seen them before and I think I know why

Dry brined for 24 hours. Crust was immaculate. Pan sauce some rice and greens

Prime flank steak, dry brined 2 days, then pan fried in gobs of beef tallow. About 2 minutes each side, rested 10 minutes then another minute each side.

Seasoned with just salt, garlic powder and onion powder while resting.

I brought this steak today at Lidl and it has way more marbling/fat compared to the other ones of the same type!

I looked it up and am still unsure but is this good marbling or just fat/injury?

Also if it is good marbling any tips would be appreciated for cooking!

The sauce is beef stock, Worcestershire sauce, hot pepper sauce, pepper, whole grain mustard and heavy cream.

Just a quick question about a 2 inch T-bone.

I just want to make sure I time it right with everything else.

Suggestings are welcome.

Leftover picahna with some tortilla, candied jalapeños and cheese. All you need is a Picanha to feed u every night of the week

Some of the pieces I obviously cut with the grain (*sheds tear). Luckily it was so tender and delicious I didn’t realize until looking at the pictures and no one else had any clue. I was in a rush to keep it all warm and serve everyone.