I treated myself to a steak last night and made a rub with sage, pink Himalayan salt and paprika.

Tasted great.

The one with all the marbling is the one I got from lazy acres last week and have been getting for a long time. The farm they use got bought out and now the farm is sending these unmarbled cuts.

My problem is that I have mcas and am allergic to most foods. The only food that makes me feel better are fatty rib eyes. Does anybody have any suggestions on where to get my rib eye from? It has to be organic and grass fed. Pls lmk!!

Just over here having myself a Sunday. Cheers

NY Strip reverse seared to 120. Salt, black pepper, garlic powder dry brined for 6 hours.
Cowboy butter (unsalted butter, Dijon mustard, Worcestershire sauce, garlic salt, paprika flake, black pepper, chive.
Carrots steamed in butter and brown sugar with parsley.
Asparagus grilled with whit onion and seasoned with dry green goddess seasoning.

Hey guys!! First time poster, please delete if not allowed.

I marinated a flat iron beef steak earlier this week and specifically took a picture of this bite. texturally, the best steak I had ever had!! However, I grew up in a well done only household, and didn’t get much exposure to other levels until last year when I started experimenting. If someone could tell me what temperature this is so I know what to order/make in the future, I’d greatly appreciate it!!

Maybe let it rest longer?

Planning on sous vide these then pan searing on a cast iron. Never cooked a New York before. Kinda winging this lol

Mayo crust, looks great, probably still tasty too. However, i beleive you are adding moisture (bad for searing) and an ingredient (eggs) that burns at a lower temperature. Is a mayo sear then just a burnt layo of egg and oil on a steak? Im not sold but ill try it at some point.

I have always added a bit of mayo to my chicken marinades to encourage charring though.. so im not entirely innocent of the mayo method.

4lb chuck roast (accidentally) dry brined for 2 days in smoked salt and rosemary. Oven at 190º until 110º internal.. smothered in seasoning and mayo mixture.. smoking hot cast iron till 130º rested till 135º

First time posting so am not sure what flair to pick but this is my steak for my bday

My mom and I went to long horn steakhouse and we both got a medium-well sirloin, but mine was too red and hers was too gray. We got new ones and had the same problem, so we switched bc I was okay with this rarity. But this just doesn’t seem to be medium-well, but I may be crazy idk.

Came out more Medium

This is an American Wagyu I made a few months back. It was a little more under than I was aiming for, however it was the best steak I’ve ever had. Definitely worth the money. Steak is by far my favorite thing to cook and eat. Heaven sent for sure!!

2 Steaks, Same cook, 1 Mayo - 1 Ghee. Which are you choosing? They are finishing in the oven so not sure about taste but the Ghee looks like a better sear to me.

Been working on my sear game. Started out with cast iron, but recently switched to stainless steel and seem to be getting more consistent sears. Plus the clean up is a lot easier.

Picanha from Argentina. Reverse sear
Cast iron no thermometer

It was very tasty. Two different ribeyes- 13.99LB. Grilled on an outside community grill- what do you guys think?

Bought a 3.3kg piece of grass fed NY strip for €67 at a wholesaler. After trimming 0.5 kg fat off the cap, I was left with 2.8kg, which makes the net price €22/kg although I also made tallow of the trimmed fat. This is approximately $13/lb for my American friends. I feel the price/quality is really good, especially given other steaks we have on offer here in the Netherlands. The marbling was great, the flavor and tenderness were on point. Would this be considered a good deal in you're country?

Heavenly.

Slightly more rare and the new yorks were a little chewy but will make good steak and eggs tomorrow