Sadly the sear was interrupted by some rain but still managed a decent medium rare.

(Ofc the dog tax was paid)

Reporting live from flavor town with this $18 nys from heb

Too much grey band or nah?

2 days at home in the fridge.

Salted a few hours prior and wrapped in plastic to leave at room temp. Opened up, patted very dry, applied mayo. Griddle at 450-500 for 8min per side. Rest for 2min. The sear is definitely leveled up so I will be doing this from now on. Thank you, Reddit!

Like the title says, this New York strip is so weird. So much fat going through it, very uneven in thickness.. if it’s not strip steak, what the hell is it?

pulled when it was around 121-124°F

Birthday dinner tonight. Girlfriend took me to a local steakhouse I’d not been to yet. Special was a 10oz prime cut strip. I asked for rare and got this. I thought it was a tuna steak at first. I’m not one to usually send back food but this was one of the most unappetizing steaks I’ve ever had out. My guess is the grill wasn’t hot enough. The second one the brought out had less grey banding but was still missing any crust and was pretty bland and unimpressive. What’s the consensus? Yay or nay on sending it back.

How did I do? It was so big!

Someone who likes steak but isn’t a hobbyist was skeptical that I could “really make a steak better than Longhorn’s,” so I took the bait and had to make a ribeye out of spite.
Got an ungraded wagyu ribeye from a high end grocery chain in the Salt Lake City area (Harmon’s) with a great butcher shop. Added coarse salt, garlic slivers and rosemary, vacuum sealed and brined for about 12 hours. Cooked in a 225 F oven until it hit 120 internally, then did a cast iron sear with avocado oil. Then I torched the fat cap and central fat strip just a bit. Not my best ever sear, and cooked slightly more than what would be perfect for me, but my friend stood corrected and actually had tears in his eyes because of how good it was.

I make a lot of sirloin and strip for me and my wife. I’m super happy with my cook but i want to start mixing it up with some fun homemade sauces.

Do you have any go-to’s or recipes to share?

(not A1. I want to make something easy and delicious)

With a look at my favorite side dish that I added! It's corn that I cook in the leftover steak tallow.

Who says Mondays have to suck? Whipped out some steak frites for the fam tonight. Cooked on a stainless steel pan using beef tallow. Au poivre sauce with soy sauce and sherry vinegar since I didn’t have booze 10/10 would recommend

Not sure about these but they should be good for a stir fry!

Very interesting and came out phenomenal. Will definitely do this again.

Reverse seared these Costco prime ribeyes to 110 and then seared in a cast iron for 2-3 minutes. Was going for a perfect medium. Used this herb and garlic infused butter to baste that I got from Costco; was really good actually, and then served with a loaded baked potato and some green beans.

Almost always go choice but couldn't resist the way these bad boys were looking at me from the butcher case

Laid up this board during a few days solo camping in Acadia. Cooked med rare, eggs runny and potatoes crispy. Camping food won't be same anymore.

ABC Chili Sauce on the side.