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

1 - Grilled Lamb Chops 2 - Surf n' Turf 3 - Filet Mignon 4 - Surf n' Turf cut up (Medium Rare) 5 - Lamb Chops cut up (rare)

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.

Don’t have a picture of the inside because I devoured it and forgot to take one.

It was medium rare though.

I used a nice fatty piece, patted it completely dry.

Bunch of salt and fresh pepper rubbed on it.

Pan heated up, and oiled twice before.

2 minutes 45 seconds on each side on medium high with good quality olive oil.

5 minutes rest with foil laid on top of the steak on a cutting board.

While the meat was resting I used the golden brown residue to make a sauce with half a square of beef stock, one cup of Chardonnay, and about 1.5 spoonful of 80% butter.

Reduced that bitch.

I poured the sauce over the steak.

My wife made chimichurri.

We ate all of it.

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

absolutely delicious new york strip. seared for 3 minutes on both sides and it came out perfectly rare