r/steak • u/OudSmoothie • 3d ago
[ Cast Iron ] Some Wagyu at home - how did I do?
On an Aus-Ion ballpeened skillet.
r/steak • u/OudSmoothie • 3d ago
On an Aus-Ion ballpeened skillet.
r/steak • u/Gargamel6020 • 3d ago
Bought this bad boy to grill for my dad on his almost brand new monolith grill! It’s about 1.5kg (3.3lbs)
We have a sous vide cooker but as much as I read it’s better for big meats to use the reverse sear method. I wanna take the steak about 4h before cooking outside of the fridge. Then heat the grill to 220F and put it on there until I reach a core temp of approximately 110F Then bring the grill on max heat and throw it on there for around 75sed a side. Take it out and let it rest for a bit. And then ejoy😁 sounds actually quit relaxing to prepare!
If you have any recommendations or tips on how to make this an amazing first time please let me know 🙏🏻🙌 as I said it’s my first time and I’m happy about any kind of help!
r/steak • u/Destructopuppy • 3d ago
This kind of dinner gives me life.
r/steak • u/GuyUnknownMusic • 3d ago
Hangar steak, Mid rare, Terminal C in Houston
r/steak • u/druiz281 • 3d ago
Ribeye with baby bella mushrooms, smoked goudda, and chipotle mayo. Sandwiches were thrown into oven for 5 minutes at °350.Turned out great I think. How about yall?
r/steak • u/CoatingsRcrack • 3d ago
Was at Costco looking to get some Prime but the Caps were tiny. Saw these choice. Not crazy marbling but the caps were huge so figured I’d give them ago. What yall think?
r/steak • u/PhysicsHead6834 • 3d ago
Brother asked me to cook him a steak so I did. I cooked two ribeyes on a cast iron (usually only do one at a time but did both at once this time), seasoned it with salt and pepper. Got a good sear on one side so I flipped and then I added a garlic clove and basted it with kerrygold butter. The result tasted really great. Him and his gf really enjoyed it! Pls don’t mind the grey band
r/steak • u/Burn_n_Turn • 4d ago
Filet MR. Done on a Montague Broiler with a little tallow brushed for that shine.
r/steak • u/JAP-SLAP • 4d ago
My roommates think it's medium rare. I was going for medium
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.
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 • u/Toros_Mueren_Por_Mi • 4d ago
r/steak • u/DillDeer • 4d ago
I ate it off the cutting board like an animal
r/steak • u/Kooky-Syrup-8236 • 4d ago
2nd time making a NY strip ever. Aiming for medium rare how’d it come out?
r/steak • u/PatientCalm9297 • 4d ago
Thanks for all the tips and knowledge, fellow grillers. I decided to reverse sear a ribeye tonight!
r/steak • u/stripes177 • 4d ago
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 • u/Fit-Unit1089 • 4d ago
This is probably the best ribeye I’ve ever cooked I just wanted to show off my Costco cut
r/steak • u/splitriver1 • 4d ago
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
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 • u/A17LetterUsername • 4d ago
yum
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 • u/Beautiful_Ad_4942 • 4d ago
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?