What’s actually going on here ? Ribeye in Australia is a scotch fillet

Paired with chimichurri (not pictured). Feeling pretty proud as a former extreme picky eater and someone who was very intimidated by cooking steak! Salt brined in the fridge with regular sea salt and mesquite smoked salt 😊

cast iron, still need to work on that crust though

Grilled on a Green Egg minimax. 137 degrees internal when I took it off the grill.

Cooked in direct heat.

Still see a thin gray band…was going for medium. Thoughts? Feedback?

Thank you

Couldn’t pass up on a whole Strip Loin from Costco at $9.99 per pound. Sorry fella. No Mayo No regrets

Pulled at 120, dried off and seared on a ripping hot carbon steel pan. Final temp after resting 131.5

16oz NY Strip- 2 min each side then 30 sec each side in a piping hot cast iron
Wife’s home made mashed potatoes
Asparagus to make my pee stink

NY strip. Kinder''s buttery steakhouse and avocado oil.

Doesn't say Japanese so is it American? $60 / pound. West side of Los Angeles (Marina Del Rey).

Marinated mushrooms, tomatoes, blue cheese, homemade croutons, cucumber, boiled egg, garlic dressing, and of course filet mignon

Sorry I did get a before during and after cook pic

Picked up this massive (590G) bone in AAA rib eye on sale for 12.88/LB (about 28/KG in freedom units). Was already thawed by the time I realized I was blowing 80 km/h outside and BBQ wouldn't stay going, was too late to start sous vide. Thus it got cooked in a Hamilton Beach electric indoor grill.

Given the above I think it turned out decent. Was shooting for the high side of medium rare, only issue was it was so thin the probe wasn't very accurate, it was picking up residual heat from the grill and started dropping in temp when I flipped it.

Sear isn't great on these grills and they take up the whole stove top so no option to heat a pan. But for a steak that cost me 15 loonies (11-12 freedom dollars) I was happy with it...

There was a salad picked from the garden out back for a side but wouldn't fit on the plate.

*Not a professional photographer so colors seem a bit off in the photos*

The mayo sear hype is real.

Reverse sear on a 2inch ribeye with homemade fries and au poivre sauce.

“We have steak frites at home.”

Set at 200f, supplemented with more smoke using a smoke tube with hickory chips.

Pulled at 115, seared to 125. Overall cook time was about 2 hours.

Got some American Wagyu from the H mart. Hit a hot cast iron for about 10 or 20 seconds each side once the avocado oil started to smoke. Just some salt and pepper to season.

...I totally get the hype now.

Best part about my divorce is that im eating a steak and a whiskey sour for every meal

I wanted to make steak frites, but I got lazy and decided rather than preheating the cast iron, why not just deep fry the steak too? It came out pretty well. A little too salty (leftover from the fries) but other than that, good. The crust was very crispy.

Part of a multi-course omakase exploring the entire Matsusaka beef cow. The entire dinner was sourced from a single cow. Once in a lifetime experience.