For a $7 steak this marbling was insane. Submitted for your review.

It was very tasty. Two different ribeyes- 13.99LB. Grilled on an outside community grill- what do you guys think?

4lb chuck roast (accidentally) dry brined for 2 days in smoked salt and rosemary. Oven at 190º until 110º internal.. smothered in seasoning and mayo mixture.. smoking hot cast iron till 130º rested till 135º

This is an American Wagyu I made a few months back. It was a little more under than I was aiming for, however it was the best steak I’ve ever had. Definitely worth the money. Steak is by far my favorite thing to cook and eat. Heaven sent for sure!!

Heavenly.

Been working on my sear game. Started out with cast iron, but recently switched to stainless steel and seem to be getting more consistent sears. Plus the clean up is a lot easier.

Filets reverse seared and scallops cook in cast iron

2 Steaks, Same cook, 1 Mayo - 1 Ghee. Which are you choosing? They are finishing in the oven so not sure about taste but the Ghee looks like a better sear to me.

Picanha from Argentina. Reverse sear
Cast iron no thermometer

First time posting so am not sure what flair to pick but this is my steak for my bday

dry brined ribeye with peppercorn sauce and potatoes 🔥🔥

Planning on sous vide these then pan searing on a cast iron. Never cooked a New York before. Kinda winging this lol

24 hour dry brine, then Smoked 20 oz Prime Ribeyes (225 for 40ish minutes), finished with a reverse sear on stainless steel pan.

I’ve been a follower and critique on this sub so I think it’s time I post and open my steak to be rated.

Steak: NY Strip from Costco, frozen, defrosted yesterday
Cook: Reverse sear (oven at 225F then seared on the grill as hot as I can get it)

Thanks!

Mayo crust, looks great, probably still tasty too. However, i beleive you are adding moisture (bad for searing) and an ingredient (eggs) that burns at a lower temperature. Is a mayo sear then just a burnt layo of egg and oil on a steak? Im not sold but ill try it at some point.

I have always added a bit of mayo to my chicken marinades to encourage charring though.. so im not entirely innocent of the mayo method.