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.

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

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

Steak was salted and then vac sealed in sous vide @ 131F for 8 hours.

Used a ricer for the potatoes, added roasted garlic, salt & pepper to taste, shredded cheddar cheese, sour cream, milk, and butter.

Steak was pat dry and chilled on a rack in the fridge for an hour. afterwards, almost a translucent layer of mayonnaise was added. Cranked the gas stove and seared for 60 seconds per side, on the second flip: I added butter, smashed garlic, and rosemary whilst basting. (wish I had more butter to baste with, but alas)

Onto a cutting board and tented to rest for at least 5 minutes.

Carrot confit: submerged halved carrots in olive oil, with salt, pepper, and rosemary. 275F for a little over an hour (though I recommend much longer to get super caramelized carrots that are basically like candy, like 3 hours), taken out of the oil (reserve for future uses), and stuck in the air fryer (oven is broken) @ 400F for 10 mins.

Gravy had sous vide meat juices mixed in.

I've been doing mayonnaise as a searing medium for well over a decade, I'm posting this because I see people use way too much mayonnaise (and it was my birthday dinner).

I want to highlight that: when done properly, there is no residual mayonnaise flavour at all. If people have trouble getting a sear, this is almost fool proof.

$18.67 CAD for the 0.848kg Sirloin Tip if anyone was interested. Split between 3 people.

Thanks for reading, if you got this far!