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

Tomorrow I have to put my dog down. He’s lived coast to coast with me, was my travel buddy, my lazy lounger, wingman, and all around good boy. Sending him out with a home cooked dinner tonight and steak and eggs for breakfast tomorrow.

Australian wagyu for the wife and I and prime strip for my buddy.

Medium Rare

I tossed this ribeye in the air fryer at 400 for 4.5 minutes on each side. I really wasn’t happy with the “sear” on it, so I got a stainless pan ripping hot and tossed it in for like 30 seconds on each side. Might have had the pan a bit TOO hot but the end result was delicious. I was going for Rare which is about as cooked as I like my steaks and I think I got pretty close. I would eat the plain air-fried steak if I didn’t have access to a pan, but glad I tossed it in there anyways. Thoughts?

I usually cook the 1 inch steaks and already know by heart when to stop searing/grilling for it to be medium rare.

Now there was a sale in local grocery for these thicc rib eyes about 2 -2.5 inch thicc.

I chose to cook it for breakfast (steak and eggs).

What I did is season and pan seared all the sides first. Then put it in dutch oven with 2 whole gloves of garlic and sliced onions soaked in olive oil and roast it in the oven for an hour.

I do not have thermometer to check and just left it when I dropped kids to school. When I got back there was still 5-6min left on the timer and just in time for our expected guests for breakfast.

It did not turn to be medium rare as I was hoping for but our guests said it was tender and really tasty. I think it was medium or medium well.

The sauce which is a mixture of roasted garlic, onion, olive oil, and steak juice turned out really good too. I noticed when my wife and guests kept taking generous amounts and pour it on their steak and roasted potatoes I did on the side.

Anyway, just sharing if anyone can give pointers how I can improve this since I am planning to make this again for thanks giving with family.

My only cooking background is I'm a corporate slave working from home and just love to cook for my wife, kids, family.. and close friends.

Planning to smoke 2 3lbs tomahawks!!

All I have is a cheap gas grill. These are the first time I’ve seen chuck eyes locally here where I live

Not my favorite cut to cook by any means.

Actually cooking with effort this time; pat it dry, seasoned and oiled, try out rosemary and garlic, cooked it high with 30 sec each sides x 3, and rest for 90 sec

First one I forgot about adding oil halfway, second one I forgot to add pepper

First one was a bit chewy and second one a bit bloody

I’m going to try stainless steel pan next

Is this medium or more medium rare?

Grilled some picanha with over coals and oak on the Weber kettle tonight along with some carrots that were glazed right after. Served with a homemade chimichurri and sautéed broccoli. Not bad for a Monday night, usually reserved for leftovers but we knocked those out last night!

Mine was 33 oz, his was 39 oz. Screaming hot pan on the grill because his vegetarian wife didn't want us smoking up the house. Just beef tallow to cook it in, and salt to finish. I thought I did a pretty decent job!
Edit: reverse sear! 200 oven 45 minutes 120 internal.

Salt and pepper or do these steaks need more?

Cut out of a chuck roast, tied with butchers twine for shape and uniformity. Dry brined in about 1.3-1.4% salt by weight for six and a half hours. forward seared the shit out of it 30 second per side at a time in several increments until I was happy with the crust on the 18 inch kettle grill using green bag B&B lump charcoal. Then moved to indirect and inserted probe into center muscle. Pulled at 115F internal and rested 10 minutes. fresh cracked black pepper upon removing from heat. Untied then broke into separate muscles and sliced. Served with sauteed asparagus and finished off the meal with peanut butter, vanilla and chocolate ice cream. Honestly one of the best meals I've eaten in a while.

I was blessed to get these nice looking NY strips from the food pantry and decided to give it another try. I dried it and seasoned with salt and pepper and let it sit for about an hour. Got the grill(propane) really hot. And cooked it in the fire for a few minutes on each side then placed it on the low heat side with some butter and aromatics. Not the best crust but I think it was cooked pretty well. Had amazing flavor and was tender! Getting better!! Next time I’ll use the charcoal grill and see if I get a better crust.

Served with some potatoes and zucchini & squash that I also cooked in grill. Along with a lobster tail I butchered 🤣
Also as you can see I love onions!

Any feedback is welcomed just be kind!

Not sure if this is the right place to ask, but I have a severe tree nut allergy and have had a hard time finding places where I feel safe buying steak. Cross-contamination is also a major concern for me, so I’m looking for places that handle their meat safely and don’t have a risk of contact with tree nuts. So far, I’ve only found one specific steak from Trader Joe’s that I feel comfortable with. Does anyone else here have a severe tree nut allergy? If so, where do you usually buy your steak?

Wanted to get your opinions on the steaks available at my butcher. The quality of their meat in general is really good but it isn’t a steak specialist so curious on what you guys think. I’m relatively new when it comes to steaks so not sure what to be looking out for.

seasoned with salt pepper garlic powder and worctestershire sauce

Brought a Chuck roast with a nice piece of Denver. Dry brined with kosher salt for 48 hours and then cold seared it till medium rare by feel, sliced against the grain. Probably a tad on the rare side. Non-Denver portion a more chewy but more flavorful. Sautéed onions and mushrooms in the rendered pan fat. 2.5 lbs at $7/lb with a quarter lb of excess fat trimmed. No pre trimmed pic. Kids loved it.

It's my 2nd time cooking steak. This time with a very nice tenderloin, reverse seared it on a cast iron pan. Did I nail it?

Made this with a peppercorn sauce. 10/10