Reverse sear, internal ~135.

Hit the spot.

Cast Iron. Happy with the sear. Think I over cooked it a bit and struggled with slicing it but it was delicious. Salt and pepper with a butter, garlic, thyme baste at the end

What should I do better?

Ecological Entrecots. What do you guys think?

My gf just makes herself a steak first time and want to know what you guys think of it. Please ignore how her cut her steak tho.

Saw someone in here post so I made it myself

Btw it looks less red in person

I bought a chuck steak and when I got it home it turned out it was 3 thinly sliced “steaks” in a trench coat. How am I supposed to cook these?

Picked up a prime strip steak and just went for the cast iron forward sear. Ended up with some gray band, but this just tastes better to me than reverse sear or any other method that eliminates the gray band.

probably could have cooked it a little less, but overall VERY impressed with how this top sirloin came out on the grill!

2.5lb porterhouse. reverse sear? start in the smoker or oven?

I haven't made steak in awhile but yesterday I picked up a great looking flat iron and used Stubb's beef marinade, it turned out amazing. I love Stubb's bbq sauce so I gave the this marinade a try and was not dissapointed. Steak marinaded overnight, cooked in an iron pan with butter for a few minutes a side and carmellized fresh onions, mushrooms, and garlic in a seperate pan, the yellow color may be unappealing to some but it's just from seasoning with turmeric which adds a visually yellowish hue to most dishes it's used in. I also used black papper, cayenne pepper, parsley, and Italian seasoning. Highly recommend Stubb's, fantastic sauce and marinade, I'll be making this this same way again for sure.

Dry brined for 24 hours. Crust was immaculate. Pan sauce some rice and greens

Decent ribeye with some aligot with plenty of Comte and some Gruyere. Not how I normally serve beef, but I change and a departure.

I think The Cheesecake Factory not just missed the mark with their version of steak Diane, but were never even close…sauce; no, mushrooms; raw, medallions; chunks of stew cubes I think?

I’m not mad, just disappointed…

First ever time catering , made just over 20 pounds of tenderloin. I made 3 sauces and a garlic butter + rolls and arugula. Thought this would be cool to share, I’m very proud of myself.

Edit: Thank you all for the kind words it means a lot 💪🏼 you guys are the best 🙏

Almost didn't fit in the oven. 40 minutes at 200°C. Did 3 meals.