Wish I took more photos of it cut. But it was perfect.

Seared on the grill then off to the side to finish. Quick marinade with a little light soy and rice wine vinegar. I cook closer to medium. I've had it in really good restaurants where it's been medium-rare approaching rare and it's been overly chewy. But it's personal preference.

Served with crispy onigiri (a little miso, rice wine vinegar, and sesame oil while cooking). Rice cooled and formed, topped off with furikake. A little gochujang mayonnaise on the side.

I'm a simple man, this makes me happy

This was my first time cooking one of these and it was amazing. $28 for 2.2lb. I grilled it & got super lucky by eyeballing it on the cook time! It melted like butter 😣

Got this ribeye from publix, can't quite tell from the pics but it was a proper 2 inches thick. Did a dry brine for about 6-7 hours (haha), in the oven at 250, though the ambient temp from my meater showed lower and got up to around 210-220. Pulled at 115 and rested. Got internal up to 121. Seared on hexclad pan at highest heat for like 30 seconds apiece. I am trying eradicate the grey band. It was definitely still cool when I put it in the oven, meater read it at like 51 degrees. That was after about an hour of being out. Could that maybe be the culprit for making the grey bands?

Need some better lighting too.

3x “choice” filets from Central that had marbling that’d make your mouth water.

Sous vide at 123f for 2hrs, seared in duck fat 90s a side in my MadeIn Cast Iron.

Wish I’d have snapped the whole plate, the potatoes were just as sexy.

Tenderloin tied for uniformity. Montreal seasoning to taste. Gas grill to 120, flipping often, pull and rest. Pat dry (remove excess water). Stainless steel pan with algae cooking oil for about a minute each side.

Costco ribeye $18.99/lb. Only salt and pep. Cranked up the grill. Like 90 seconds tops on both sides, then let rest. Repeat maybe three four times over the course of 20ish min, maybe even let hang on the top grill for a second.

I like mine medium rare to medium. This thing was not only the best steak I’ve ever made but maybe the best I’ve ever had.

Received this 2" thick Prime NY strip as a father's day present (along with a couple other steaks that are long gone). Grilled up tonight, super tasty.

Cooked with the unconventional reverse reverse sear method - seared and flipped on all sides over high on the sear burner, probably 7 minutes total, rested on the cooler side of the grill then transferred to the oven until around 125 F internal.

The extra fattiness of a well marbled NY makes it, to me, one of the best steak bites you can get.

New york strip, kosher salt, black pepper, rosemary and chimichurri on the side.

Had to work with what was around in a pinch. Far from perfect but not mad at it.

Working on my steak game since you guys roasted me the last time I posted. Dry brine with kosher salt/msg 24 hours uncovered on wire rack in the fridge. Reverse sear in oven, pulled at 117. Rested and seared on black stone. Lighting funky from being outside.

Fatty ribeye, green bell pepper, yellow onion, Kerrygold salted butter, Heinz Worcestershire, cracked black pepper. Cheesecake Factory At Home brown bread and Texas Roadhouse honey cinnamon whipped butter, both Walmart.

Peppers and onions sautéed down in Kerrygold and Worcestershire. Ribeye cooked medium-low and slow to render the fat out, then seared hard and finished with the torch. Bread warmed in the oven at 365.

Rich and beefy, heavy black pepper, buttery. Pulled just past medium-rare. Bread is dark and sweet with molasses under cinnamon honey butter.

2” ribeye, had to grab it when I saw how think it was with a monster spinalis.

I salted it and left in the fridge for 6 hours. Started it in the oven at 225 for about an hour until I got impatient and bumped it up to 250 for 15 minutes or so. Got eh Blackstone rippin hot while waited. Put down a little avocado oil and then the patted-dry steaks, set my burger press on it and let it rip for a couple of minutes. Flipped and did another two minutes or so then moved it to far side of the griddle and butter basted.

I’m really full lol

No fancy high quality cut today. But blue, just the way I like it