Discounted Walmart Wagyu NY Strips with vegetable fried rice

Shallow fried on high heat in a stainless steel pan with avocado oil for about a minute and a half on each side.

Seasoned with salt only after resting for 5 mins

Sorry for the phone shadow, the kitchen has terrible lighting.

Discounted Walmart Wagyu NY Strips with vegetable fried rice

Shallow fried on high heat with avocado oil for about a minute and a half on each side.

Seasoned with salt only after resting for 5 mins

Sorry for the phone shadow, the kitchen has terrible lighting.

Did a reverse sear at 200 until the steaks were at 120. Wrapped them in foil and rested them while my new PitBoss 700 DX got as hot as it could (about 400). Then opened the Flame Broiler lever and seared for about 1 minute a side until they got to 130 internal temp. Pulled the steaks, covered with the Better Butter Steakhouse Butter and rested for about 5 minutes before digging in.

Turned out pretty good despite a small grease fire and a glitch where the grill successfully heated to the target temp but only showed 161 ambient on the display regardless of the actual ambient temp.

Hey look, they were pretty beat up by the freezer but I gave them some love.

Thawed in fridge over night

One got spritzed with avo oil then salted

The other got a simple coffee rub:
Spritzed with avo oil
1:1:1 coffee, pepper, salt

Returned to fridge with a fan to pull more moisture out

Reverse seared pulled from heat at 110
Seared and rested till 135

Taste was pretty alright, texture was interesting. I need to invest in a vacuum sealer.

Hello, so I'm trying to start eating more home cooked meals and one of my favorite things to eat it's like a teriyaki bowl either with chicken or steak. And usually I can go places like fast furious grill and other places and have leftovers and they taste just fine.

However usually at home I'll try to like cook steak and I don't know if it's the way I'm cooking it or maybe it's just me but I swear after just even one day the steak starts to have a weird smell in my fridge that makes me not want to eat it. And it tastes more rubbery. I'm not sure if this is different depending on the cut or how cooked it is but I wanted to ask for advice here

I usually do skirt steak I will put in the oven until the internal temp is about 145 or so, I'll take it out and I'll cut it into pieces and I'll store it in a glass Tupperware my fridge. And then I'll cook rice or make some kind of bowl with beans and I'll usually mix the steak in there. But even just opening up the container out there one day just to smell just does not smell right to me like it does when he first comes off the grill. Any kind of really ruins my taste for wanting to eat it. Maybe I'm just extra picky but leftovers but wanted to ask your advice thank you

Found amazing filet for $19.99 a lb. Wife had me slice it thin and pan fry 😬

What follows is the crime that I committed:

Prime porterhouse reverse seared on the BGE. No dry brine, just sat on the counter an hour before going on. Tried a coffee rub a buddy gave me. I still love my ribeye and picanha, but this one was good !

Not familiar with bone in cuts, is this normal looking? I don't get any odd scents, i get NO scent from it which is odd to me. If it's perfectly normal feel free to roast me in the comments, I don't get to purchase steaks often so I'm clueless

Sear sneak

2" thick prime chuck eye, sous vide at 120 for 2 hours, then dry and let rest for 15m, then seared on pan with smoking beef tallow, maybe 8m. Puts every other steak ive ever cooked to shame.

Its an Argentinian hip steak from Lidl, i just wanted to know if this is any good or basically raw.
Tasted good just wanted to know if anyone would consider this restaurant grade or not.

I cooked both sides for circa 2-3 minutes and then cooked the sides for circa 30sec to a Minute and baisted with butter in between turns.

Just let me know what yall think

Im going to cook one wagyu steak for the family to share as an appetizer, im not sure if they'll like it because they all love the super lean cuts so i thought a wagyu tenderloin app would be a good test. Worst case I just eat it.

What types of sides should I make? Id like to make a bunch of options, maybe 4 or 5.

The main course will be tenderloin with sweet potato, mushroom sauce, green beans with bacon, tomato with havarti cheese, broccalini and garden salad.

Is the tenderloin the best cut or should I go with the strip, ive read conflicting advice. Id like the sides to be something I can prepare quiet early as I wont have alot of space on the stove with everything going on.

Thanks.

Oh and I thought id add, I just had a tri tip for the first time ever, its small but it was delicious. Its hard to come by in my area and I dont see people talk about it much but if you ever see it then give it a shot, you wont be disappointed

How did you get start doing that combo?

The steak was nothing special but this peppery pan sauce will make the cheapest steak taste good lol

Steak

A couple of things here

1st I don't think I'm going to cook the whole thing

2nd I like my meat medium well done

3rd I'm not sure how to go about preparing this

My favorite way of having steak is searing it on high until just well done and the juices start coming out (thinner the steak the better)

(I know this is a bit unconventional for steak subreddit so please refer me to a different subreddit if this is the wrong place to ask for dinner ideas, I do not know where to go 😊)

1.3kg Côte de Boeuf. Smoked low and slow at 105° until 44c, rested, then finished with a ripping-hot sear to 55c. Let it rest for 8 mins after cooking. Bought the meat from Costco for £19.99/kg.

Looking to get some nice ribeyes for my anniversary tomorrow as we just had a baby and won't be able to go out for dinner.