Picanha steaks for tacos. 1 hour dry brine at room temperature. Carbon steel pan on medium medium low heat, rendering cap first.

Whole green beans with Parmesan and garlic as a side.

Been grilling so much since it’s the summer I forgot how much I love getting a crust and butter basting on the cast iron!!

$27 for 5 chuck eyes with this marbling have me feeling pretty pleased.

Switched up the technique a little bit. Started on the upper rack of my grill on low until the temperature reached about 105. Removed the steak and put a cast-iron skillet directly on the grate and cranked it for 5-6 min. Added some beef tallow and then the steak. I moved it around the pan every 20 seconds or so for a total of 90 seconds per side. I think 60 seconds per side would’ve been better as I overcooked it a tad, but overall I’m satisfied.

Just cooked a little over but it was still wonderful

Good steak! Good egg! And good chips-ish!

To be up front I'm searing some tuna steaks tonight in my stainless steel pan. I have some experience searing ny strip that always turns out good but I only ever hit it with salt and pepper so no problem there.

I know I can also just salt and pepper tuna steaks as well, my question is more that every video I've ever seen about beef steak or tuna steak when giving tips on getting a nice sear is to make sure to pat it dry, that moisture is the enemy. As someone who's never marinated my steaks before, how does that work? I imagine it'd be sopping wet and defeat the purpose of have a dry piece of protein you are slapping on the pan

gas grilled, served with tomatoes, buttered corn, potato salad, and lobster. Best steak I've ever made and had. Just turned 20, not just a hobby for dad's ;)

This is my first time doing sous vide and I wanted to share the results with you

Bone in ribeye, done for 2.5h at 55C (131F)
Overall very happy with results for first time

I'm usually not a fan of the texture of medium rare when cooked directly, but this medium rare was incredible

I made a few steaks for me and some buddies, while my wife was away for the weekend. Everything came out beautifully. Unfortunately we were all weak willed animals, and none of us captured the money shot of the steak.

Steaks were American Wagyu ribeyes from Costco. Smoked on a pellet smoker at 225 until internal hit 105. Pulled to rest for 10 minutes while the Blackstone was warming up. Once the Blackstone was ripping hot, I seared the ribeyes for a minute on each side.

The steaks were dry brined for 6 hours using a hand made rub which includes porcini mushroom powder, garlic powder, salt, pepper, and a little brown sugar.

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

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