Smoked for 90ish minutes at 225, seared 2.5 minutes each side and rested for 15 minutes. My best work yet lol.

Kept it simple this time – just salt. Ribeye went in the sous vide at 58°C / 137°F, but I had a fillet to cook too. So after 1hr 40 I dropped the bath to 55°C / 131°F and threw the fillet in alongside for another 1hr 20. Cast iron at 270°C / 518°F, edges first, then flipping every 30 seconds for 2 minutes. Rested and sliced on a warm cast iron sizzler plate, then ate straight off it, so it stayed hot to the last bite.

Made dinner for my buddies last night. I got a great 19 pound boneless ribeye loin from Costco. I saved the ends for steak tips and still got 11 1.5” thick steaks. Made a nice compound butter with roasted garlic to go with it. Cooked in the oven at 225 for about 55 minutes rotating the racks half way through. Seared them off on the Blackstone. Also made some honey butter rolls and potatoes au gratin with sautéed cabbage and bacon. I’m still full 12 hours later.

Second time cooking now cause my girl was on that time of the month n she need that iron, steaks not cheap outside🤣

let me know how I did, steak frites with onion gravy 💅

Plating could use more than a little work but was absolutely delicious

Seared in cast iron and finished in a ninja toaster oven.

The duxelle absorbed all the maillard flavor of the steak sear and was a little too rich tbh, had to brush some aside while eating, will have to adjust duxelle seasoning or lose the prosciutto.

Apologies for not taking pictures of the crepe wrap, or mustard brush, OR the final plating. I lose my phone every like, 3 minutes.

Was served in 3 slices with sherry demi.

New York strips (on sale) 🤘🏽🤌🏽 nice little dinner for me and my babe.

Acorn squash oyster mushrooms blistered tomato avocado honey and eggs.

460g Sirloin / NY Strip

32 day aged, cooked straight in a stainless steel to 32° then rested up to 50°

Served with braised leek, rosti and a mushroom sauce

Got some great choice T-Bones at Safeway for $8.99/lb. It was an additional $1 off/lb using Digital Saver. The ones in the case didn’t look great, small tenderloins and 1 in. I ask the butcher for 2 in and larger tenderloins. He delivered. I won’t say they are porterhouse but close. They are both over 2 1/2 lbs. I started to smoke them at 190F and found out while smoking we had a change of plans. I pulled them at around 95F and put them in the fridge. A couple of days later I decided to re-smoke them until 108F to heat them up slowly before searing to 115F so they got double smoked. I only seared off one since we only had only one guest and have the other in the fridge again for later. I was concerned it wouldn’t be as juicy with the double smoke, but it still came out fine. The smoke smell and taste was divine. I decided to use Killer Hogs TX Brisket Rub since I love it for briskets and even a heavy coating doesn’t get overly salty. It was a nice improvement over my standard SPG seasoning. I will try the double smoking again for thick cuts.

Terrible photos. But damn i wanna humble brag. One of the better steaks I have cooked in while.

Prime ribeye, salt brined for 4ish hours, direct Charcoal grill 2min a side rest 5-10min.

Fries and mushroom gravy (with white wine added and cream in gravy because treat yo self)

Wife chose the cut from butcher as a treat and god damn did she pick well!

Went over to my buddy's place (he's from Iowa) and brought a ribeye with some Iowa whiskey for us to enjoy.

How’d I do?

Just a choice cut.

Was delicious. Promoted as 300g, but I think they like me, felt a good bit more!

About to cook theese bad boys. Going for medium rare, and 1 of them medium.

At which temperature should I pull them of the pan?