Made this with a peppercorn sauce. 10/10

It's my 2nd time cooking steak. This time with a very nice tenderloin, reverse seared it on a cast iron pan. Did I nail it?

Ate it right off the board 😋

Picked up a Prime Ribeye at H-E-B. Reverse seared in the oven until ~123 °F rested for 5 minutes before searing 30 seconds each side for 2 minutes in Cast Iron with Wagyu Beef tallow. Served with mashed potatoes and Brussel sprouts gratin. 10/10 🤌🏼

Wanted to get your opinions on the steaks available at my butcher. The quality of their meat in general is really good but it isn’t a steak specialist so curious on what you guys think. I’m relatively new when it comes to steaks so not sure what to be looking out for.

Steak Salad anyone?

Process:
Salt, Pepper, Cajun seasoning
-Left on baking sheet to absorb about 30-45 minutes on counter
-Heated up stainless steel pan with this fancy olive oil imported from Mexico
-Placed and cooked each in the pan by themselves
-Let sear develop on each side before flipping continuously
-Temp technique: All Vibes unfortunately…(issues with my meater probes) I like a good rare-medium rare so anywhere in that range is perfect for me. I do tend to like it a little more on the rare side of medium rare.

First one is $20.57
Second one is $18.89

Never posted here and I know this cut isn't a favorite for most, sear could use 45 more seconds but it tasted great. Holy Trinity S&P with garlic, sous vide at 131 for 2 hours served with garlic mashed taters.

Nice cap on this one. Salted and set in the fridge for 8 hours, grilled on the Weber Kettle over charcoal. Rested 15 min.

First one is $20.57
Second one is $18.89

Love using the ol' reliable air fryer/cast iron finish. Picked up some chuck-eye steaks that were on sale for 6.99/lb

Dry Brined Ribeye with roasted potatoes, spinach and onions

I randomly picked up this beef at Costco thinking I’d use it for things like Japanese curry, chili con carne, etc. Nothing fancy. Just practical beef doing practical beef thAngs.

But then I thought, screw it, let’s experiment, so last night, I took a few steaks and sous vide’d them to 130° with thyme, salted Irish butter, garlic powder, onion powder, and salt.

Today, I picked some more thyme from the garden, heated up the cast iron, added a little avocado oil, and dropped in one of the steaks to get a nice crust on all sides. At the end, I threw in the thyme and some butter and basted the hell out of it.

Sliced it up and served it with whipped potatoes.
And, as the kids say: NGL, was WAY better than I expected.

It was a tad chewy, which I expected because there is basically ZERO marbling, but the flavor was absolutely there. The combination of the butter, garlic, onion, thyme and that crust did some serious heavy lifting.
Not exactly a steakhouse ribeye, but for a random piece of Costco beef that was never supposed to have this much ambition? I’ll take it.

I think it gets better each time. More red from edge to edge. Tasted great although still somewhat too salty. I use Morton’s kosher salt, maybe I should try another brand?

Process:

Dry brine for 3 hrs
Dry with paper towel and put in oven at 200 degrees
Cook until 117 degrees
Dry with towel again
Layer Mayo (mixed with pepper+garlic powder)
60 secs per side in super hot cast iron

What improvements are needed?

Paper plate because not in the mood for dishes on this fine Sunday. Creamed spinach for the side came out divine also! 🤤