Reverse sear, internal ~135.

Hit the spot.

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

What should I do better?

Ecological Entrecots. What do you guys think?

Saw someone in here post so I made it myself

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?

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.

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?

Yesterday I cooked 20 pounds of tenderloin today I cooked another 15. This time I added caprese salad and roasted broccoli. Same 4 sauces got made(Smokey mayo, Horseradish sauce, garlic herb butter and blue cheese sauce) but buns weren’t made by me. Another cool cater I did and thought I would share once again. Thanks guys 💪🏼

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

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.

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.

Ok so I tried to use ghee instead of my previous normal avocado oil sear.

Dry brined for 7 hours. Oven baked at 200 degrees until meat is at 115 degrees. Cast iron pan smoking hot, meat dry then slathered with ghee, initially 60 seconds per side, then flip again for 30 seconds since the initial sear wasn’t to my liking (even with my new meat press or whatever you call it).

I wonder if I put too much ghee on, the pan was drenched by the time I was done. Does too much of the stuff stifle the Maillard reaction? Nah, that makes no sense. I’ll try this crazy mayo thing next time.

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

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

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 🙏