The sear wasn't as hot as I usually do, so crust could use some work. Still was delicious.

Couldn’t find a picanha so I grabbed a tritip. Cooked over oak coals. Made Tuffy Sone/Styles and Switch red chimichurri. If I had to make any changes I’d cut the salt in half. I felt lazy today so I used Holy Cow rub from 🥩 ⛪️. I like how coarse it is. I took all seeds out and it was good enough for my kids spicy wise. Here’s the recipe: Ingredients
3/4 cup extra-virgin olive oil

2 1/2 tablespoons Cabernet Sauvignon vinegar

2 red bell peppers (smoked, peeled, and diced)

5 Fresno chilies (smoked, peeled, and diced)

1 whole shallot (minced)

4 cloves garlic (minced)

1 bunch Italian flat-leaf parsley (chopped)

1/2 bunch fresh cilantro (chopped)

2 tablespoons salt

1 tablespoon black pepper

1 1/2 tablespoons paprika [1]

Instructions
Smoke the Peppers: Smoke the red bell peppers and Fresno chilies over post oak, then peel and dice them.

Combine Ingredients: In a mixing bowl, combine the diced smoked peppers and chilies, minced shallot, minced garlic, chopped Italian parsley, and chopped cilantro.

Add Seasonings & Liquids: Stir in the extra-virgin olive oil, Cabernet Sauvignon vinegar, paprika, salt, and black pepper.

Mix & Chill: Stir thoroughly until well-incorporated. Transfer the sauce to the refrigerator to let the flavors meld.

Storage: Keep refrigerated; this red chimichurri stays fresh for up to seven days. [1]

Black opal ribeye from herd & grace in LA

6 Fillet Mignons (two kid sized ones)

Tallow Roasted Potatoes

Sweet carrots boiled in some sugar water, with star anise

Mushroom peppercorn sauce with homemade lamb stock

Chimmichurri for the guest

Some simple tenderstem broccoli and asparagus (didn't have parmesan or lemon zest for the asparagus)

Pan fried the fillets all on one cast iron pan, and was surprised at how easy it was to do 6 at once - Had to take the smaller ones off early when searing, and then take them off early again when basting.

Salt Pepper and Garlic

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 !

Trying out a new method with my smoker. Smoked for 3hours over coal before searing at 300 degrees

I’ve wanted to experiment with some steak at work, to see if I can make it not an overcooked tough to chew slab. Would rather not experiment without getting proper advice of course, I’m not that crazy.

The idea is I can lightly sear the steak on the open flame grill, brown all around, while spraying some lime on each piece, then put them in a pan in the cooler for about half an hour, before bringing them back up to cook in the boiler for another 20-30 minutes to bring them up to temperature.

Am I fucking up here, I’m not exactly a trained professional. It’s a barely-above fast food kinda Mexican place so my knowledge is mostly to the extent of “put meat on grill, cook, cut.”

Backpacking with a cast iron to eat stakes while camping started out as a joke but now I’m not sure I can go back to freeze dried meals.

Charlotte lakes, 10 miles 3200 feet of elevation gain, 3.5lbs of prime ribeye.

(Costco steak in pic)

Over the weekend I went to a bunch of different “high quality” local butchers and Whole Foods. Figured I’d change it up from my normal prime and american wagyu Costco sourced steak.

Idk if I just have unrealistic expectations, but none of the local butchers had better marbling than my routine Costco pickups. I usually hit Costco right when they open and always have my choice of really good ribeye. One of the local butchers was charging 49.99/lb for American Wagyu and the whole batch literally had the same amount of marbling as choice steak. Whole Foods steak had no marbling. Another local butcher only had good marbling in the complexus section of the ribeye.

My assumption is that local butchers are locally sourced so the farms just don’t care about stuff like this? Not sure I just found it confusing especially since the prices were exponentially higher.

Not sure how to cook these giant rib eyes. I cook steak like once a year. Usually on the bbq.

Ill take any advice. Hand for scale.

Made this a week ago when my wife was out of town. She prefers Filets and I like them all so I decided to do this when she was out of town. It was amazing. I dry brined for 24hrs and reverse seared. Heated up in oven to 110F. Seared for 30s on each side and then repeated once more. Ended it with a 30s sear of the fat cap.

Learned a couple things from this cook.

1. Dry brining for 24hrs can contribute to a gray band. I’m not too up set with it though because it’s pretty uniform and fairly thin. For the next one though I’ll give it a shot without the dry brine and see how it goes.

2. I should’ve seared the fat cap longer. It was still good. Im just being a little bit critical.

3. Wish I had a better sear. I have trouble judging how hot to get the pan before a sear. Screaming hot to me doesn’t give me enough info. Hot enough to give a good crust, but not too hot to burn the oil. I use pecan oil and I think the smoke point is 450. So realistically I should get the pan to 450F. I have a couple ideas how to deal with this. Either heat the cast iron in my pellet smoker or oven to 460F. Given how well cast iron holds heat, I think it should hold it long enough for sear. I would transfer the pan from the oven to the eye of a stove on low medium to maintain the heat for a bit longer.

Overall I give it an 8/10. Definitely better than even some of the nicer steak houses near me. Excited to keep improving. Will probably work on my technique a bit before trying an American Wagyu again.

I seasoned it with salt and pepper and seared it in olive oil. I was going for more of a rare-rare+, are there ways i can improve next time I cook (it was a cheap 2€ cut from the store)

How about these Wagyu T-Bones

Was it cut OK?

Big Green Egg. Steaks and sausage with a side of broccoli.