Joined this sub a long time ago and never post but here we go. First steak I can confidently post on here. It was one of the best steaks I’ve ever made or ever eaten. Cheap strip from Walmart but tasted better than a fancy restaurant.

Few hours dry brine with salt, avocado oil, hot stainless steel pan. Simple and amazing.

Advice from this page has helped me with perfecting my cooking technique

(I know it’s overcooked to some but to me that’s a perfect temperature)

Usually go for filets but local store was out so settled on the 1.27oz bone in ribeye.

Seared 2min each side then oven at 400 for about 5min. Let rest, came out ideal!

Obligatory backed potato and sautéed mushrooms and shallots.

Table Tempranillo

Black seasoning makes it hard to tell, but the sear was still pretty good. Seared and basted with butter, garlic, shallot & cilantro stems.

How'd I do? Rippin hot pan, flipped every 30 seconds for four minutes, butter basted last two minutes, seared on each edge for 20 seconds. I'm pleased but open to feedback.

Underestimated the heat a tiny bit and got a burn on my steak. Still had a great time though.

Side piece is for the baby.

Not too difficult just a little time consuming. I had less duxelles than I wanted and I forgot to use the Dijon but overall turned out pretty good and the temp was right where I wanted it to be.

I got these sirloin steak tips and cooked them stovetop on my teeny tiny cast iron pan. Hard to get the tips evenly cooked. I took off on what I thought was around 125-130°F, then let rise to 135 and rest.

First & second pics - Some parts came out purple ish still to me (honestly in the pic they look fine but in person they were more purple), and very very tender (like index finger or less on the thumb test) so I threw the pieces back on the cast iron for a bit more just to get them a little less chewy and purple.

Third & Fourth - final products after some extra searing for select pieces. I like the taste because those pieces also got some extra flavor from the second go round, and weren’t as chewy.

Is this ok tho? Does throwing them back on actually make them safer to eat? I love medium rare at restaurant but get spooked with regular grocery store meat. I like how it tastes a lot so I think it’s good but i’m confused also- I followed the thermometer and some parts still came out rather rare?

This is like my second time cooking steak on the cast iron so i’m just looking for tips.

Half our guests wanted medium well (Latinos). I’m a bit proud of my ability to accommodate them without making a stink about it.

It was good

Last year you folks in here were so supportive when I shared my pictures of my steak I grilled for my wife and I before I started my treatment for Stage 2 Cancer on my vocal cords.

It has been a year since I finished my radiation treatment. So to celebrate we grilled some 1 pound New York Strips, scalloped potatoes, sautéed spinach and grilled shrimp. It was a meal that reminded me why it was so important to fight for my life. It was so delicious.

Thank you again to everyone for your support. It was so heart warming to experience so many internet strangers send me love. That really helped. And here we are a year out and I am still cancer free.

I would feel remiss if I didn’t add that my doctor told me that most likely my cancer was caused by HPV. She said that virus most likely triggered the genome that is within me, due to my family history. So if any of you have younger kids, I implore you make sure they get the HPV Vaccine. This can save them from the cancer I had to battle through.

Be well everyone, and happy steaking!!

Light coating of S+P and finished with a sprinkle of garlic salt

Dry brined some filets for about a day…still working on the veggies but had to share in my new favorite sub!

This was my second time attempt at the duck breast steak, what do we think? Yay or nay? Give me an honest rating?

(Not the best plating, I know. But I'm not culinary trained so, yk😏)

Smoked and then seared caveman stylemm

The title! I was excited with how it came out, let me know what you think.

Since I discovered this steak last year it is all I buy. I love how tender and juicy they come out, but still have big beef flavor. And getting them for $10 a pound is also awesome! Have you tried it yet?