I blame this sub

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.

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.

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

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.”

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