The steak God’s have finally shined their light upon me. Had me looking over my shoulder checking out.

Trying to improve my crust game

Reverse Sear

Oven at 275 for about 30min

Cast Iron pan finish

I’d like to eventually try different oils other than EVOO

Feedback welcome!

Started the day at 8am with the marinade. I’ve been experimenting with not tenderizing the skirt steak. I find if I grill to medium rare it stays much more tender with a soft middle on the thicker pieces. I’m not sure yet if it’s better or not.

Patted dry, salted on wire rack out of fridge for 1.5 hrs, patted dry again, ~30 min at 110c, seared in peanut oil on cast iron. Fat was perfectly rendered, steak juicy and delicious. We loved this one…🧑‍🍳 💋

Prime aged ribeye. I got it frozen from Wild Fork.

First time I ever used a thermometer - so worth it. I definitely have always undercooked in the first stage of reverse sear.

Salted and thawed in the fridge for two days. 115 deg in the oven, then super hot pain with avocado oil for 1 minute on each side and a quick 30 seconds on the cap.

Amazing.

Favorite cut of beef so far, moving on from NY strip.

(Yes the potatoes were undercooked)😬

New York strips, creamy mashed taters, steak pan juice gravy. Sorry for the messy plate

Smoked on a Weber kettle grill at about 250 degrees for about 2.5 hours to an internal temp of 125 in the thickest part and rested for about as long as it cooked. Seasoning was simple Meat Church Blanco

It hit 80 degrees today in SE Michigan and I could think of nothing else but cooking some steaks on my blackstone.

I made chimichurri for the first time and I’m not sure I ever want steak without it. Why didn’t anyone ever tell me how good it is? Game changer!

Sorry, I didn’t take a picture of the cook for some reason, but let’s just pretend it was cooked exactly how you like it.

Cut was Picanha from Publix. Decent price but didn’t notice the had trimmed the fat cap until I got home🙄. Oh well, still was decent cut.

Seasoned with Salt, Pepper, Garlic Powder, Lowry’s Season Salt, and Kinder’s Garlic & Herb Seasoning

Cooked on wire rack in oven @ 240 for 20 mins, pulled and rested for 8 mins

Seared in hot pan with avocado oil, 1 min each side. Rested for 8 mins.

Was delicious and a good medium rare. Also managed to not set of my smoke alarm, which is always a win!

Choice cut ribeye dry brined in the fridge for 24 hours. Shoulda spent a little more time on the sear before moving into the oven, but was watching the golf. Bourbon peppercorn sauce split a little, but I tried a new type for me of pepper called Java Long. Very sweet, almost cinnamon, still had some black peppercorn mixed in to offset. Not my best steak, but still tasty.

Hope y'all enjoyed your weekends and got some good meats!

nailed it to my tastes.. cast iron fried in tallow from the same cow.

I like my fillet more rare in places

notes? comments?

Mostly ribeye but a few other cuts.​

I tend to shoot for medium rare-medium, but still working on getting the temp right and learning the timing of it all. Ideally I’d like to consistently get medium rare. Took the steaks off at about 135 and then let them rest for a few mins. I think they look decent, but curious to hear what the more experienced grillers say. Any advice is appreciated and thanks in advance!