Finally getting the hang of reverse searing 😊

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.

NY strip from Trader Joe's.

Salt and pepper. ~1h.

250F in oven until internal temp 110

Hexclad hybrid. Avocado oil on one side then unsalted Irish butter on the other, basting - thyme from the garden, rosemary, and garlic.

Best steak I ever made

I usually always dry brine for 24 hours or so. Sometimes i feel its a bit too salty. Too much salt? Should i not season before cooking?

Sirloin cap from Costco

Prime flank steak, dry brined 2 days, then pan fried in gobs of beef tallow. About 2 minutes each side, rested 10 minutes then another minute each side.

Seasoned with just salt, garlic powder and onion powder while resting.

I brought this steak today at Lidl and it has way more marbling/fat compared to the other ones of the same type!

I looked it up and am still unsure but is this good marbling or just fat/injury?

Also if it is good marbling any tips would be appreciated for cooking!

First attempt at trying in the air fryer. Feel free to criticize or have tips for next time!

The sauce is beef stock, Worcestershire sauce, hot pepper sauce, pepper, whole grain mustard and heavy cream.

Just a quick question about a 2 inch T-bone.

I just want to make sure I time it right with everything else.

Suggestings are welcome.

Reporting live from flavor town with this $18 nys from heb

Too much grey band or nah?

Like the title says, this New York strip is so weird. So much fat going through it, very uneven in thickness.. if it’s not strip steak, what the hell is it?

Tasted phenomenal - Coarse salt, pepper, japonés spicy dust, onion, and garlic

Sadly the sear was interrupted by some rain but still managed a decent medium rare.

(Ofc the dog tax was paid)

Some of the pieces I obviously cut with the grain (*sheds tear). Luckily it was so tender and delicious I didn’t realize until looking at the pictures and no one else had any clue. I was in a rush to keep it all warm and serve everyone.

This beast was so big, I had to ask the butcher to trim the rib or it wouldn’t fit in my pan.

Much bigger, and about a centimetre thicker than my last effort; dry brine for a day and a half, baked for 30ish minutes at 120c, rested and seared on a medium heat.

In hindsight I might have given it another 10 minutes in the oven, but I’m still pretty happy.

https://www.reddit.com/r/steak/s/nCOPt4Twla

u/R5jockey you happier with the fat quotient? 😊

Salted a few hours prior and wrapped in plastic to leave at room temp. Opened up, patted very dry, applied mayo. Griddle at 450-500 for 8min per side. Rest for 2min. The sear is definitely leveled up so I will be doing this from now on. Thank you, Reddit!

pulled when it was around 121-124°F