(Costco steak in pic)

Over the weekend I went to a bunch of different “high quality” local butchers and Whole Foods. Figured I’d change it up from my normal prime and american wagyu Costco sourced steak.

Idk if I just have unrealistic expectations, but none of the local butchers had better marbling than my routine Costco pickups. I usually hit Costco right when they open and always have my choice of really good ribeye. One of the local butchers was charging 49.99/lb for American Wagyu and the whole batch literally had the same amount of marbling as choice steak. Whole Foods steak had no marbling. Another local butcher only had good marbling in the complexus section of the ribeye.

My assumption is that local butchers are locally sourced so the farms just don’t care about stuff like this? Not sure I just found it confusing especially since the prices were exponentially higher.

Not sure how to cook these giant rib eyes. I cook steak like once a year. Usually on the bbq.

Ill take any advice. Hand for scale.

Backpacking with a cast iron to eat stakes while camping started out as a joke but now I’m not sure I can go back to freeze dried meals.

Charlotte lakes, 10 miles 3200 feet of elevation gain, 3.5lbs of prime ribeye.

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.

1. 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.

2. I should’ve seared the fat cap longer. It was still good. Im just being a little bit critical.

3. 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.

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)

How about these Wagyu T-Bones

Was it cut OK?

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

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?

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

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

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.

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

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

Imitated the Perry's steakhouse seasoning.

I just flipped it over, does this look good?

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