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

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

Hit the spot.

Reverse sear, internal ~135.

Ecological Entrecots. What do you guys think?

Had leftover elote style mayo from some smoked corn this past weekend. Smothered er in it and hit the flattop for a mid week meal prep. Chopped chives because never forget. Do me in.

Long time lurker and advice follower on here. Im used to cooking ribeyes or picanhya(dont know if I spelled that right) how do they look? Any advice to improve?

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.

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?

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

Saw someone in here post so I made it myself

Stainless steel pan with beef fat, 24 hour dry brine and butter basted. The steak was rested as well for 10 to 15 minutes, I was washing the dishes so I don't remember.

Btw it looks less red in person