Did this late night one reverse sear method. Got impatient so the inside didn’t fully get to room temp only about 50F-ish.Put in oven until temp got up to 115F (I didn’t pull it out quite as fast as I would have liked). I let it cool for about 10 minutes. Patted dry a little more salt and then stuck on my rippling hot stainless steel pan. Flipped based on vibes because I forgot to keep track of time. I used one of my meater probes for as accurate of a temp as possible. Finally temp after done resting was 134F. Added pepper later so it didn’t burn and I kinda like that trick.

Also made a pan sauce with the like half of a small onion that I still had in the fridge, garlic, butter, the rest of my Apothic 2022 Cabernet Sauvignon “Silky & Full-Bodied” and the rest of the heavy whipping cream in the fridge. Literally perfect amounts of what I had left. Oh and a little dash of beef bouillon. If I hadn’t been craving steak as much as I was I would honestly say the pan sauce was the star. It tasted SO good. I usually prefer rare but I really wanted to just try and make medium rare for once and honestly I think I could go either way. Both, both is good. :)

*Edited some errors

first time preparing a steak ever and i have no idea how long to cook for lol,, scared of raw foods so im trying to branch out.

Recently went to Maui for my honeymoon and of course we had to get the steak special! I forgot what the first cut was on the left (I don’t think it was wagyu, but still so amazing), the middle is an Australian wagyu and the right is Japanese A5 wagyu. It was absolutely incredible!🤍

It was labeled as Rib Eye but seemed suspiciously cheap for my region 🤔

Ruined an otherwise amazing piece of fillet. This was my workflow:

• 1.1% salt brine for about 4 hours
• Oven set to 150C(300F), convection
• Reduce temp to approx 70C-80C(176F), cook until an all around 49C(120F) internal
• Had to serve an hour late because reasons
• Held warm in a different oven set to lowest for about 1.5 hours, convection off(ambient temp was perhaps 60 something)
• Took out and flash seared and basted with aromatics, for a total of 1:30s

Flavour and core texture was absolutely stunning, but crust was extremely leathery and kinda ruined the whole piece. This was also my first time cooking this cut with this particular workflow, so I couldn't quite pinpoint the culprit. Did I cure for too long? Convection? The hour long keep warm phase? I figured it had to be one of those, but I couldn't really afford to potentially ruin another fillet just to eliminate one by one.

Any ideas?

Throw some fries on top, no time for presentation tonight lol.

A little horseradish too

First time poster long time lurker. Felt brave in showing this off but sorry for the poor quality photos

Salted 2 days ago, and marinated in Worcestershire for 1 hour. Heated pan to high and put butter, rosemary, thyme, garlic, a little more salt, and pepper into the pan before searing and spooning the butter on top.

Gotta say, best steak ever. Super tender and MUCH better than the stuff that steakhouses charge you.

Anyone able to tell me what cut it is? I can’t remember.

Dry brined the steak for 24 hours, pulled it out an hour before cooking. Cast iron on high heat for the sear, then dropped the heat and basted with butter and rosemary. Rested it almost fully covered with foil, then sliced.

Tasted absolutely incredible but the gray band is thicker than I like. Not my best looking piece.

Sides were a roasted sweet potato and black garlic.

How would you cook this steak? I used to be a butcher and have cooked many steaks many different ways. I would say I have a bit better understanding and experience than average, but always open to hear other input. Just serving with white rice and some sauces on side.

Still working on improving the crust but pretty solid.

Frites aka frozen curly fries

Usually just reverse sear ribeye but these were on sale. Probably would reverse sear if I could do it over. 4 min per side

Dry brine for one hour. Cast iron pan. My steaks are always like this now because of this sub and all the hars criticism. You guys are rough sometimes but im able to cook my steaks the way I love now. Tell me what you all think. No more gray band. Nice sear. Little over done for me but i found ribeye has more flavor when its cooked more than a rare. Maybe 45 seconds too long. Its a tight window at the end to make it perfect. At least its consistent these days. Always delicious.

it was pretty thin so I seared it on high heat for a short time. served with sea salt on the side, wasabi and horseradish it was so buttery, tender, fatty and indulgent! what do you think?

made an amazing koji-aged wagyu blade steak. it was aged for 24 hours giving a dry aged like flavour profile to the beef. as bolar blade is more of a braising cut, it did have a good bite and meaty chew to it though, but the intense need flavour made up for it.

Both seasoned with salt, pepper, and garlic powder. Medium rare was reverse seared to 115 and medium to 125, then seared for 90 seconds on each side on the griddle to finish them up. Plated and paired with garlic bread, macaroni, and spicy edamame.

But instacart had it for $9.99 so I got some delivered. And had to cook one the best way possible to make a single steak. No wasted charcoal. Just cast iron in my life. This is the Way.

Did I manage to get this medium rare? Took it off around 126°F and it reached 131.1°F

Edit: Sirloin from Carrs (Alaska Safeway).
Seasoned it with kosher salt and a porcini mushroom seasoning from a man down in Homer. Also did the fat get rendered correctly?

Celebrating closing on a piece of land today. Dry brined overnight, then sous vide to 135° for the high fat content. Patted dry, back in the fridge for 20 minutes, then seared in tallow for 60 seconds per side, twice. Unbelievable crust.

Going for medium-medium rare

Cheers! Wanted to start the week off right!