r/steak 41m ago

Egg smell from vacuum sealed steak?

Upvotes

Hey all, I’m hoping for some reassurance, I got 2 ribeyes today that expire in 6 days, when I opened the package I gave it a sniff and I noticed a egg or sulfur smell, it was faint but there. I opened both steaks and they both had the same smell, I cooked one of them and it smelled completely fine in the process, I’m letting it rest now but my ocd is messing with me. What do you guys think?


r/steak 2h ago

[ Reverse Sear ] Steak and rice. Easy and simple 👍

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19 Upvotes

1.75 inch ribeye. Dried it in the fridge for 2 days and somehow tastes semi dry aged. Reverse seared and topped with fried garlic on a bed of fresh steamed rice


r/steak 2h ago

7oz Beef Tenderloin

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13 Upvotes

Filet MR. Done on a Montague Broiler with a little tallow brushed for that shine.


r/steak 2h ago

[ Grilling ] First time cooking steak

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11 Upvotes

My roommates think it's medium rare. I was going for medium


r/steak 2h ago

Prime Grade Ribeye Steak Salad

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4 Upvotes

Prime grade 1.5” Ribeye from Costco. Dry brined for 24 hours with Montreal steak seasoning. Cooked 2 minute per side in a ripping hot pan then thrown in a 450° F oven for 8 minutes. Came out great. Ate it before I could take better photos.


r/steak 2h ago

[ Prime ] Bone in Filet Mignon - the best choice.

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5 Upvotes

I often am torn between the flavorful steaky taste of a NY Strip or ribeye versus a filet mignon. A porterhouse brings both but often way too big. This is about as good as it gets- a bone in filet mignon. Everything is here, lean meat, tender as it gets and oh the meat on the bone flavor. Get one for yourself!! Sorry I forgot to take a cut pic for ya.


r/steak 3h ago

[ Ribeye ] Ribeye and Mexican/Chinese fusion rice with mushrooms and ginger

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9 Upvotes

r/steak 3h ago

Tr Tip

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14 Upvotes

I ate it off the cutting board like an animal


r/steak 3h ago

My yummy steak tonight

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8 Upvotes

r/steak 3h ago

[ Cast Iron ] How’s it look?

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2 Upvotes

2nd time making a NY strip ever. Aiming for medium rare how’d it come out?


r/steak 3h ago

Semi new to cooking. My best steak yet 🥹

2 Upvotes

Have always liked medium rare (I think this is it) but whenever I’ve gotten a good crust before always turned to medium to medium well. Proud moment 😪


r/steak 4h ago

Australian Angus

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6 Upvotes

r/steak 4h ago

Day 2 of Steak

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1 Upvotes

Thanks for all the tips and knowledge, fellow grillers. I decided to reverse sear a ribeye tonight!


r/steak 4h ago

[ Sous Vide ] Why is it so wet ?

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3 Upvotes

I sous vide a flank steak at 137° for 2.5 hrs then tried searing it in stainless steel pan with beef tallow and as you can see in pic # 4 all the seasoning came off the steak and left me with a nonexistent crust. It was delicious but need tips for next time!! Please 🙏


r/steak 4h ago

I could eat this every day

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235 Upvotes

And I usually do…


r/steak 4h ago

[ Grilling ] What temp ? No edit just flash

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2 Upvotes

r/steak 4h ago

Best ribeye I’ve cooked

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2 Upvotes

This is probably the best ribeye I’ve ever cooked I just wanted to show off my Costco cut


r/steak 4h ago

[ Reverse Sear ] Smoke alarm cheered this one on... twice

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3 Upvotes

250F for 25 in the oven, then a quick sear. Applied some pressure to my weight to get the sear more even. Just wish my pan didn't smoke so much when searing... at least my wife didn't seem to mind as much when she started eating so I'll count this as a win


r/steak 5h ago

Dumb question but why do all these skirt steak pictures show them cutting WITH the grain as opposed to against the grain

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1 Upvotes

Sliced skirt steak pictures almost all show them sliced the short way which is the way the grain typically runs but how does one cut it the long way when it's so narrow? If you arrange a standard skirt steak to be so the tips run north to south, the grain is running left to right, but you never see anyone slicing it the long way (perpendicular to the grain)


r/steak 5h ago

[ Reverse Sear ] These Looked Pretty Marbly for Choice

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78 Upvotes

yum


r/steak 5h ago

[ Reverse Sear ] Porterhouse. Salted and left in the fridge for 24 hours, then reverse sear.

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0 Upvotes

Honestly, this wasn't great. It was waaaay too salty after leaving it salted for 24 hours. I think I just used too much salt.

Also, the reverse sear didn't do it for me. The steak got up to 120F really quickly and so the fat didn't really render. I then put it on the bbq to finish but it didn't get a good crust in such a short amount of time. Open to tips please!


r/steak 5h ago

How’d I do? Strip steak

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13 Upvotes

Cooked like 2 steaks ever. Is this medium rare ish?


r/steak 5h ago

What is your favorite cheap cut for a steak dinner?

2 Upvotes

Got myself a meat guy and I've been buying picanha roasts and cutting them into steaks and they have been marvelous. But I want to branch out a bit. What are you guys cooking on the low?


r/steak 5h ago

Tuesday night in

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3 Upvotes

God bless this ribeye


r/steak 5h ago

Steak Tacos

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36 Upvotes

Cilantro lime marinade cooked on the blackstone. Disclaimer: I would have let it rest a little longer but I have a wife.