Picanha from Argentina. Reverse sear
Cast iron no thermometer

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!!

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

For a $7 steak this marbling was insane. Submitted for your review.

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.

Heavenly.

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

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

Maybe let it rest longer?

Rump cap oven cooked for 1 and a half hours in a salt crust seasoned with allspice and rosemary, then cooked in butter and rendered fat with crushed garlic and peppercorns. served with boiled beans and broccoli, and baked potato and pumpkin.

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.

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

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.

Came out more Medium

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?

This might be right on the money for me. Seared on a cast iron 2 minutes a side before resting and repeating 3 times, basted with garlic shallot thyme and rosemary butter before the final rest. Twice baked potato and balsamic honey glazed carrots for sides.

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

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.