Just curious

I fked up and forgot about it while being in an UNSCHEDULED TEAMS MEETING….

Haven’t seen prices like this in a long while. Dry brined for 10 hours, seasoned, covered in mayo, grilled, pulled 125, yummy.

Heb prime T-bone.... $9.99 lb

Edit... accidentally typed ribeye. Imma little drunk. Lol

It was almost 3.5 inches thick. Took about two hours at 225 degrees to get the internal temp right. Then a quick sear on all sides with avocado oil.

Crazy meal. American Wagyu Ribeye Cap with bone marrow. Many sides.

2nd time in my life i made steak, besides the crust that could use more time, how did I do? This was a very cheap cut

2 NY strips at inch and a quarter thick left out at room temp and patted dry prior to cooking. I would've like more of a crust but all in all these were in my top 5 best steaks I've cooked.

As per title. Fassona beef, really tender, just fatty enough to melt in mouth.

S/P/G. This steak was fantastic.

My daily meal. One a day.

Cast iron flipping every minute

Reverse seared. 250 for about 25-30 minutes. Pretty much have to reverse sear to break down the connective tissue and fat before adding the crust. Tasted amazing.

No time for sous vide this morning

Went in for diaper bags, walked out with these two beauts

NY strip, high sear on my propane griddle, with butternut squash ravs with crispy sage and brown butter. The Brown butter was fantastic to dip the steak in too.

Reverse sear. Smoked on BGE till it hit 120. Rest for 15 min and then seared on cast iron with loads of butter, garlic and rosemary. Served with butter and honey braised carrots with wild rice and garlic and butter sautés shrimp.

Chuck eye steak w/ the mayo method, I’m officially converted

I think I’m falling in love with my boyfriend (he’s the best), and I want to make him a kickass dinner sometime soon. This one turned out pretty great! My goals are to improve the crust, get a better render on the fat cap, and marinate longer ahead of time. New York strip, regular sear in a stainless steel pan.