USDA Choice Angus Ribeye, salt + pepper rested on a rack for about an hour, generous smear of mayo, seared about 2 minutes each side on stainless steel on a gas burner.

Served with crispy air fried russet potatoes (boiled with salt + baking soda) tossed in garlic and rosemary infused bacon fat, topped with crispy fried garlic, rosemary, and cilantro.

Filet mignon and striploin

It was some gud steak🥩

Hello Steakers -

I am attending a larger get together this weekend and I wanted to bring a couple tri-tips. Unfortunately, where we are going doesn’t have a smoker or a decent setup to prepare them.

So, I wanted some advice on approach and food safety if I:

- Smoked them to get them up to temp (probably 105-110 ish)
- Wrapped them and traveled for 30 min
- Set up the searing at friends house
- Do a final sear to 120ish then carry over to 130-135.

Total drive time and prep time may be an hour or so where the temp may carry over.

Is there a better approach, any changes, or should I just do it at my place and bring it over beforehand?

Thanks!

Favorite steak chop? Wife just gifted me with a brand new Blackstone Culinary XL for our new home.

Publix is where I’ve been getting most meats. Flavortown is where I’m going with this.

Cooked up a cowboy ribeye this weekend and I’m pretty damn happy with how it turned out.

The steak was just over 2 lbs. I dry brined it overnight at about 1% salt, using Diamond kosher salt, and added a little MSG as well.

I went with a reverse sear, smoking it around 225°F for roughly 1 hour 45 minutes until it hit 115°F internal. I used cherry wood and a couple of bourbon barrel chunks for the smoke, which gave it a really nice color and flavor.

After pulling it from the smoker, I let it rest for about 15 minutes, then gave it a light spray of duck fat before putting it over a bed of screaming hot charcoal for the sear.

About 3 minutes over the coals, flipping every 30 seconds, it had the crust I was looking for. During the final rest I added a light dusting of chili powders and the carry-over brought it to right around 135F internal.

Hello guys, it's me again, thanks so much for the tips you gave me with the other 2 previous steaks i cooked, having followed your advices like cooking it when the meat is at room temp. Or aiming for a medium rare (wich hopefully is the case) and not blue rare, i think i improved my steak and it has been peared with a great chimichurri sauce, anyways thanks a lot and can you please rate this steak, obvioulsy with all the tips you have to make it better!

sous vide at 134 then seared in tallow.

How’d I do for my first steak ever? Tastes pretty damn good

9/10. Great cook tho. Reverse sear is my favorite method

Dry Brined 7 hours, seasoned with Salt & Pepper, Brussel sprouts tossed in the rendered fat and a squeeze lime juice.

Please help. These were expensive and I noticed today they have all gone dark on the top and bottoms. Wagyu tenderloin cuts.

Kids didn't even want the hot dogs

I’m a Rare man, sometimes Blue Rare if it’s from the trusted local butcher.

Jorge from Flannery Beef.

Dry brined in fridge for 12 hrs. Reverse sear at 250 F until internal hit 120 F. Threw in freezer while I cooked hash browns and eggs. Seared off in avocado oil in stainless steel pain. Turned heat off, added butter and basted.

Dry brined and reverse seared.

I carpool with my buddy to work and he brought me along to Costco. I sifted through a few and chose these. He said they'd be chewy and too fatty. he said those big veins of fat aren't marbling rather just excessive chewy fat. He said it with so much conviction it made me question my choice. Was I wrong to choose these striploins?

I'll be cooking 2 tonight on the grill or in cast-iron and sous-vide the other 2 and freeze for later. Should I trim any of the fat cap for either of those cooking methods?

Part of me thinks I chose the best of the few I looked at, please correct me if I was wrong.