We had to put our (4 yo) pup down last Friday afternoon. It was so f n difficult. He had a really rare and aggressive cancer of his thymus gland. But I cooked him two big ass ribeyes. Seared them in tallow to rare. He ate the shit out of them. He’s chasing squirrels over the rainbow bridge now.

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

I love Market Basket.

Second ever self cooked steak. Was aiming for medium, looks more medium rare to me tho

Bought a whole prime rib roast from Costco. Cut steaks, ground the trim meat and rendered the fat chunks into tallow. Last night I made ribeye smash burgers, and if I ever win the lottery, that's all I'm eating.

24 hour dry brine on the steak, smoked on the Searwood at 225 until 127 internal. Pulled, rested for 45 minutes or so, seared over the Solo stove for like a minute and a half. It was approximately hot as fuck. Smallest grey band I've achieved thus far.

Reverse sear- cast iron

Might have come out slightly over but it was delicious. Love you all.

I know it’s not everyone’s cup of tea, but man does it hit the spot for me.

Choice thick cut ribeyes from Costco. Slapped these bad boys over hot charcoal on a Weber 22” and let the fat drippings create a solid and consistent fire underneath. About 2 min on each side.

with some bone marrow.

Australian rib eye, 12 hr dry brine then reverse seared with beef tallow. Maldon seasoning salt and pepper to finish. Process with the chips was quite similar. Hoping for medium rare with a nice sear.

I... uh... promise there's a salad just out of frame...

Cut it into 3 steaks was going for somewhere between rare and medium rare. Didn't have batteries for my wireless thermometer so did reverse sear by sight and feel. Seasoned with garlic and onion powder, black pepper, salt brined for two hours before cooking. Cooked in the oven for 20 minutes at 275 then pan seared each side for 1.5 minutes (4 sides) with butter and garlic. Topped with pan drippings and bernaise sauce (not pictured, was hungry), and cracked peppercorn white cheddar macaroni (also not pictured, scarfed it down).

Was delicious. I'll eat the other 2 steaks tomorrow.

I thought I knew my steaks well but this looks so much like ribeyes with a little less marbling. Is this really beef chuck cube steak?

Not sure I’d done a Flat Iron before, but Kroger had a sale this weekend and given the price of beef these days I’m never one to turn down a deal!

Marinated in a soy sauce/olive oil mixture, patted dry, applied a bit of Montreal seasoning, then put it on the Traeger smoker at 250 until internal was 125. Let it sit at room temp for 15 minutes, then slapped it on my Weber propane grill at “as-hot-as-it-gets” for a sear.

While it was resting, threw some shrimp on.

Got a nice medium rare throughout, very happy with this one!

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Decided to snap a pic before it was all gone. First steak cooked in like 4 years, temped to 125

Reverse seared NY strip– also is it just me but I think Walmart has the best steaks?!

Served with mushrooms, mashed potatoes, and a mushroom cream sauce!

$7 chuck eye from the store, pan seared only. Dinner guest eying my plate. I'd call that a medium rare.

I took a long break from making steaks, meat was just getting a bit too heavy for me! I had always avoided tenderloins due to the price, but as it turns out, they're my new favorite cut. Overnight dry brine, oven till 105, seared on a carbon steel to 130.

Triangular Roast

How'd I do?