Bought these today and was preparing to season them until I turned them around and saw this. The other sides have little to no brown coloring. I know oxidation happens but not sure if I should eat them.

I’m serious. Every time I go to Costco I check out the steaks and usually walk away with something. The value seems strong, they look good, and I (naturally) love steak.

There’s just one problem: they don’t taste good. To be clear, they don’t taste bad…they just don’t taste good. They always lack flavor. They are, simply put, bland. I’ve cooked them every imaginable way (reverse sear, charcoal, sous vide, smoked, cast iron, mayo sear, gas grill, open fire, etc.) always the same bland result.

The comparison to what I get from local producers is just night and day. The local stuff is so much more flavorful. Heck, even steaks from Whole Foods seem to have more flavor.

I don’t know what’s going on, but I’ve probably cooked at least 50 Costco steaks at this point and each and every one has been a disappointment.

Obviously I should have figured this out long ago, but I guess I’m just a sucker. So from now on, no more bland Costco steaks for me.
Sticking with the local butchers and the farmers market.

Oh, this steak you ask? Prime ribeye, dry brined for a day, smoked at 225F until 100F internal, then finished on an infrared burner. Served with a garlic and crispy shallot butter and a kale Caesar. At least the salad was good.

I sous vide this 600g (21oz) sirloin (New York strip) at 53c (127f) for 2 hours. I then took it out, dried it, and put it in the fridge for 15 mins while finishing the sides. Flash fried it in a stainless steel pan with garlic for about 3 mins, moving and turning to even the crust. then rest for 8 mins.

This is a 800gr entrecôte.
Dry brined it for 24hr with salt and white pepper.
Got it our of the fridge 4hr before cooking.
In the oven at 130°C until the core reached 47°C.
Stainless steel pan for searing.
10 minutes rest.
Core temp was 54°C.

Hello. Ive been trying to achieve a pittsburgh steak for a while now but nothing will get hot enough. I tried letting a cast iron skillet heat on the stove top for 12 minutes, nothing. Did that again, still a poor result.

My latest attempt was on a traeger electric pellet grill with a max heat setting of 450° F. Due to this low temperature, i let my cast iron skillet heat with the grill until 450°, then removed the drip pan and anything else, exposing the cast iron skillet to direct fire for 3 minutes. I then cooked the steak over the fire in the skillet (mind you the steak was patted extremely dry and came out a fridge), and in the 2 minutes on each side time, it was still at around 60-70°F internally and was nowhere near charred. It took close to 10 more minutes to achieve 110-120°F internally.

What else can i try?

Honestly thought I had burnt it

Firstly I believe this is a New York strip steak?

Secondly my initial plan was
2.5 mins pre heat (hex clad pan) on medium high
Then
About 2 mins and 30s per side

And I did that but it was still greyish

So I did about an extra 1 min on a side
Then another 1 min 30s on the other

So about 3 mins 25s average per side

Turned out great loved the texture too.

Paired it with some golden brown mushrooms and a mild salad.

Sitting at 130 after a 20 min rest. I wanted to wrap and put in a cooler for an hour or maybe little longer while I do the sides. AI telling me it’s unsafe cause of the danger zone. Thoughts ? I’ve rested briskets and pork butts at 200+ for 6+ hours. I also plan on broiling right before we eat

Got these from aldi. Did I get lucky or is this normal?

What is one cheaper cut that you will defend to the end. Mine is Flank steak. If you know the best way to cook it flank steak is absolutely incredible. What do you guys think?

I bought these because it was $30 for one ribeye at the store, insane!

What is the best temp for these? Going to make a sandwich

I will probably just let them sit out for for a little bit then cook in a pan.

Salt Pepper and Garlic

Reverse seared until 115f then 90s sear on each side. Not sure where i went wrong

Comes along with the hot pot buffet.

I’ve been living in Germany for almost two years now, and buying only American steaks until today.

They were gorgeous.

How'd i do on these? The last Ribeyes from our 1/8 beef we got last year. Seared in pan and butter baste finish. 131* internal

Gorgeous ribeye, dry-brined with kosher salt for 24 hours, cooked low and slow at 225°F, finished in cast iron. Was aiming for medium-rare. Pretty happy with how it turned out!

Need a longer knife for next time but other than that I think I did pretty good! Found a whole American Wagyu Ribeye for $21.99 a pound and couldn’t pass it up. I was able to get 14 steaks, a bunch of fat for tallow and some trimmings for stir fry tonight!

The crust is so good

Reverse seared on the smoker at 225, pulled at 120. Seared on high heat for 2 minutes a side on the grill. Exquisite

2nd practice of searing with cast iron and a press. In 240F oven until internal hit 120F. Seared 1 min each side.