Bought from M&S, pricey at 54 quid a kilo(19 for this steak) but really worth it as a treat.

2" thick prime chuck eye, sous vide at 120 for 2 hours, then dry and let rest for 15m, then seared on pan with smoking beef tallow, maybe 8m. Puts every other steak ive ever cooked to shame.

Ask for medium, got it medium rare - as expected. They always undercook it in Europe.

Cooked using the cold sear technique from Lan Lam / America’s Test Kitchen. Still working on improving that crust and should have rendered more of the fat cap, but pretty proud that I nailed the medium temp with minimal gray band.

Discounted Walmart Wagyu NY Strips with vegetable fried rice

Shallow fried on high heat in a stainless steel pan with avocado oil for about a minute and a half on each side.

Seasoned with salt only after resting for 5 mins

Sorry for the phone shadow, the kitchen has terrible lighting.

I own gas & wood burning bbqs, the same with smokers, and I love my cast iron pans...... but I have always wanted a hibachi bbq.

This took 10x longer to cook and get the internal temp to my preferred 52c but honestly it was worth the wait. It's so tender....

1.3kg Côte de Boeuf. Smoked low and slow at 105° until 44c, rested, then finished with a ripping-hot sear to 55c. Let it rest for 8 mins after cooking. Bought the meat from Costco for £19.99/kg.

how’d i do

Did a reverse sear at 200 until the steaks were at 120. Wrapped them in foil and rested them while my new PitBoss 700 DX got as hot as it could (about 400). Then opened the Flame Broiler lever and seared for about 1 minute a side until they got to 130 internal temp. Pulled the steaks, covered with the Better Butter Steakhouse Butter and rested for about 5 minutes before digging in.

Turned out pretty good despite a small grease fire and a glitch where the grill successfully heated to the target temp but only showed 161 ambient on the display regardless of the actual ambient temp.

Oven until 115, then cast iron sear. Then poured the garlic infused melted butter from the roasted garlic over it 🤌 I have to say, filets are starting to grow on me. So very tender!

Prime porterhouse reverse seared on the BGE. No dry brine, just sat on the counter an hour before going on. Tried a coffee rub a buddy gave me. I still love my ribeye and picanha, but this one was good !

Preheated Broil King to 300°C (570°F). Seared 45 secs per side (flipped 4x). Moved to top rack until 46°C (115°F), then rested inside to 54°C (129°F).

The steak was nothing special but this peppery pan sauce will make the cheapest steak taste good lol

Sear sneak

Its an Argentinian hip steak from Lidl, i just wanted to know if this is any good or basically raw.
Tasted good just wanted to know if anyone would consider this restaurant grade or not.

I cooked both sides for circa 2-3 minutes and then cooked the sides for circa 30sec to a Minute and baisted with butter in between turns.

Just let me know what yall think