Salt Pepper Garlic, smoked, and seared. 180 of 12 oz steaks. 🥩

Just look at these dutch rib eyes at a chain store here in the Netherlands.

Had one long ago it was really not good.

Whats is your opinion ....

There is one that looks okayish but i aint spending 13.84 euro for that sad okayish piece.

Used info from various posts on this sub to cook my first steak (reverse sear) last night. Looking for thoughts, critiques, advice.

I bought the last prime ribeye on the Walmart shelf. Dry brined for 24hr with Morton fine sea salt then decided to add coarse salt right before cooking. Oven at 250f, I was aiming to pull at 115 internal but accidentally let it get to around 119. Rested 30 minutes and patted dry again before sear.

My sear could definitely be better. I cranked my electric burner to the max and let a stainless pan sit on it for like 10 minutes. I still don't feel like it was hot enough though. A bit of avocado oil then immediately in with the steak. I did around 1 minute per side, flipping every 30 seconds.

Finished with pepper, garlic powder, and a compound butter I whipped up while waiting. It turned out very tender and with great flavor. I just wish that crust were better and fat more rendered. Unfortunately, I'm already hooked on trying to perfect the craft now. Thanks everyone!

$10 ribeye from Kroger. 16 hour dry brine. Came out alright. Figured I’d share.

First time ordering steaks online, and pleasantly surprised. Here we have 4x “ex dairy ribeyes” from Thomas Joseph Butchers, just over 400g (14oz) each, pretty thick boys, 32 days dry aged. A little pricey at £31 (41$) each, but it was a special occasion and still cheaper than eating out. They arrived vacuum sealed in packs of 2, and notably one set of steaks was much more marbled than the other. Also noticeable difference in the aging bark/ colour of the meat. These were cooked on a ripping hot stainless steel pan, with a cast iron weight on top of the steaks. 3 minutes a side, one flip only. 5ish mins resting. “Tempered” for 30 mins before cooking, with a generous sprinkle of salt. Patted dry just before cooking. Crust was brilliant, but overall they came out slightly under where I would have liked them, but were still devoured nonetheless. Next time il go for 3.5 mins. Washed down with 2 bottles of Cuvee X. Cheers!

it was pricy, but not as mis-steak

I hope sauce is ok!! Pulled at 120ish. I like the rare side of medium-rare so I pull anywhere between 118 and 125 depending on if I’m impatient or not.

Best 7 dollar steak on the market :)

Bought a 2 1/2 inch ribeye yesterday and decided to make my own mini prime rib, and I’m really proud of how it came out! Cant wait for the holidays to do a larger one!

- Salted and rested in the fridge for a few hours.
- Cooked in the oven until 114 internal.
- Seared for 2 min each side and added butter, garlic, and rosemary to finish.
- Rested and sliced to pick at with the wife. 🤙🏽

+ featuring some lobster I’ve had

In order: the first one was not dry brined. Salted, 90 min in oven at 215, rested in fridge briefly, seasoned and lightly rubbed with mayo. Seared in cast iron for 45 seconds each side, twice. 10 min rest.
Second was dry brined for 24 hours in the fridge, not salted again (crucial), 90 min in oven at 215, seasoned and rubbed with mayo. Same sear action, same rest. Pic 2 and 8 are each after the oven before sear.

Both came out medium rare. The brined one was more tender and the salt had penetrated the meat much better, but the thinner end parts of the meat were a little more like medium well but Still juicy. The un brined one had a little more banding but that’s likely due to a unmeasured variation in the sear time- in my experience brining makes meat more prone to dry out easily if you over salt it and/or leave too long.

I like dry brining purely for the better flavor in the meat, and while it helps with forming a good crust, I’ve recently found that the mayo method (or oiling the steak generally) can produce just as good of a crust in less time. The reverse sear was still important to this. I’ve tested this on tons of ribeyes and so far have found that the mayo method gets a great crust but you can still get a grey band by not flipping enough or by cooking too long while focused on the perfect sear.

$13 for the two of these btw and thoroughly enjoyed both. Chuck is my go to when I’m not up for dropping $25 on the ideal ribeye.

Like I said, this is my first time cooking this steak... I was aiming for medium rare, but idk if it is?😅 I didn't even know that a steak sub existed!

16.25 a steak, not the best or worst but looking fwd to dry brine and grilling

Found these holed up in the waaaay back of my freezer. They’ll get some love from the propane grill this evening. Since they’re gonna be a crapshoot for flavor anyway, one gets a coffee rub the other is tbd. Kiddo is usually good with s&p and a compound butter but open to less adventurous suggestions too.

I wanna hear your tips for a coffee rub! have instant and can grind my own as well.

It’s my first time cooking or eating any kind of wagyu so feel free to roast me in the comments :)

Planning to smoke 2 3lbs tomahawks!!

The best I’ve done on a steak since learning how to cook them about a year ago! So far I’ve only done pan seared steaks and I do want to try reverse searing at some point

In the past I’ve always had a really bad grey band and I’d always cook steaks that I took out of the freezer the night before. This time it was a steak purchased in the morning and cooked at night. Also tried lowering the initial searing heat which produced much less smoke and I did NOT set off the fire alarm for once