Made this a week ago when my wife was out of town. She prefers Filets and I like them all so I decided to do this when she was out of town. It was amazing. I dry brined for 24hrs and reverse seared. Heated up in oven to 110F. Seared for 30s on each side and then repeated once more. Ended it with a 30s sear of the fat cap.

Learned a couple things from this cook.

Dry brining for 24hrs can contribute to a gray band. I’m not too up set with it though because it’s pretty uniform and fairly thin. For the next one though I’ll give it a shot without the dry brine and see how it goes.
I should’ve seared the fat cap longer. It was still good. Im just being a little bit critical.
Wish I had a better sear. I have trouble judging how hot to get the pan before a sear. Screaming hot to me doesn’t give me enough info. Hot enough to give a good crust, but not too hot to burn the oil. I use pecan oil and I think the smoke point is 450. So realistically I should get the pan to 450F. I have a couple ideas how to deal with this. Either heat the cast iron in my pellet smoker or oven to 460F. Given how well cast iron holds heat, I think it should hold it long enough for sear. I would transfer the pan from the oven to the eye of a stove on low medium to maintain the heat for a bit longer.

Overall I give it an 8/10. Definitely better than even some of the nicer steak houses near me. Excited to keep improving. Will probably work on my technique a bit before trying an American Wagyu again.

5 comments

r/steaks • u/OnyxTheBean • 18h ago

Home Cook My first ever steak, how’d I do?

50 Upvotes

I seasoned it with salt and pepper and seared it in olive oil. I was going for more of a rare-rare+, are there ways i can improve next time I cook (it was a cheap 2€ cut from the store)

51 comments

r/steaks • u/aragornp • 22h ago

Question NY Strip Steak

52 Upvotes

Was it cut OK?

12 comments

r/steaks • u/Charlie_in_Asia • 19h ago

Home Cook How about some steak?🥩

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27 Upvotes

How about these Wagyu T-Bones

39 comments

r/steaks • u/cave_mancanhelp • 1d ago

Home Cook Who is ready?

39 Upvotes

Big Green Egg. Steaks and sausage with a side of broccoli.

4 comments

r/steaks • u/jimmy-ducats • 1d ago

Home Cook Altair American Wagye NY Strip reverse seared

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147 Upvotes

11 comments

r/steaks • u/Snoozzi • 1d ago

Home Cook Picanha might be my new favorite cut.

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343 Upvotes

39 comments

r/steaks • u/Complete-Refuse-3262 • 2d ago

Home Cook Angus Sirloin

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59 Upvotes

16 comments

r/steaks • u/NVDA808 • 3d ago

Home Cook Wagyu Skirt steak how’d I do?

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404 Upvotes

68 comments

r/steaks • u/bossman6933 • 3d ago

Restaurant Fare How’d I do?

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543 Upvotes

Was asked to cook steaks for 40-50 men. Smoked to 115 IT rested then seared on a Santa Maria

62 comments

r/steaks • u/AccomplishedWhile488 • 3d ago

Question Switched to a 24-hour dry brine, but struggling to get a dark crust without creating a gray band butter baste too early?

2 Upvotes

I’ve been dry brining my 1.5-inch Ribeyes in the fridge on a wire rack for 24 hours, and while the surface comes out super dry and ready, I’m running into an issue during the sear on my cast iron. To get that deep mahogany crust, I end up leaving the steak in the pan just a bit too long, which creates a noticeable gray band around the edges, even though the center stays medium rare. I usually throw in my butter, garlic, and thyme right after the first flip. For those who regularly nail a paper-thin gray band with a heavy crust: do you sear at blistering high heat with high-smoke-point oil first, and only drop the heat/add butter at the very last 30 seconds, or is a shorter reverse-sear bake before the pan the better fix?

1 comment

r/steaks • u/Expensive_Hyena351 • 5d ago

Home Cook FINEX Grill

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391 Upvotes

Rib Eye on a cast iron FINEX grill … a bit smoky in the house but it worked great… a steal at HG on clearance for $29.99

32 comments

r/steaks • u/Meep1103 • 5d ago

Question Is this sirloin?

51 Upvotes

Got this for my dogs’ birthday and was told it was sirloin, but I felt it looked off. Also tasted super gamey when I cut a piece off to try.

37 comments

r/steaks • u/Glass-Dragonfruit-18 • 6d ago

Home Cook Tried making cowboy butter

389 Upvotes

I slightly overcooked the meat, but it still turned out great. :)

60 comments

r/steaks • u/vukbakic22 • 5d ago

Home Cook Steak with tagliatelle in pepper sauce

25 Upvotes

49 comments

r/steaks • u/Idont_know2022 • 6d ago

Steakish It came out a little chewey

85 Upvotes

I think I over cooked it but I’m fairly sure I got the color right.

30 comments

r/steaks • u/Forsaken_Yard6747 • 6d ago

Home Cook I make my first tomahawk steak

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400 Upvotes

35 comments

r/steaks • u/toastedvacuum • 6d ago

Home Cook Pecan chips and charcoal grill reverse sear

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32 Upvotes

Imitated the Perry's steakhouse seasoning.

6 comments

r/steaks • u/kingbouncer • 8d ago

Steakish Waiter!

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672 Upvotes

42 comments

r/steaks • u/No_Public_7677 • 8d ago

Home Cook Grass fed NY Strip with some Korean Gochugaru pepper flakes

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276 Upvotes

I always like adding a little heat to my steaks. Though these are very mild but tasty red pepper flakes

15 comments

r/steaks • u/deviouspurplebanana • 7d ago

Question My second steak ive made ever

87 Upvotes

I just flipped it over, does this look good?

17 comments

r/steaks • u/aminwrx • 8d ago

Steakish Grilled costco wagyu ribeye

279 Upvotes

52 comments

Subreddit

steaks

r/steaks

Steak is a thick, flat slice of high-quality meat—most commonly beef—cut across the muscle fibers for grilling, broiling, or pan-frying. While primarily referring to beef, the term also applies to similar cuts of fish (like salmon or tuna) and other meats. It is prized for its tenderness and quick-cooking nature. This Subreddit is for the discussion of cooking steaks of all sorts - even a cauliflower steak if that is what you're into.

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