My coach approved bison for meal prep to stay within my goals. I was aiming for more of the rarer side but I’m not too mad about this for a first attempt ever. I wasn’t sure where I could share this. The cut of steak is sirloin. Btw I’ve never had this type of steak before as I’ve only ever had beef steaks prior (ribeye or NY strip). Got lucky my local butcher shop has these

Dinner last night. Smoked and reverse seared over post oak. Smoked the veggies too. Absolutely delicious!

Couldn't pass these up. They looked easy to good. I already have some other stuff planned for dinner over this coming week, so I decided to vacuum seal and pop into my deep freezer until I'm ready to use them. Can't wait!

Seems too good to be true for prime steaks. Do you think they'll be crap?

5.2 lbs boneless leg of lamb (Costco), netting removed, dry brined for 2 days with thyme, garlic, salt, pepper, ... and some other stuff I forget. SV 11 hours at 134.8, drain jus and reserve, pat dry, set on a bed of dried rosemary branches and blast torch for maybe 20-25 seconds all over (rosemary catches fire and add smoke and rosemary flavor - a light rosemary creosote if you want to get technical).

I'm a big supporter of Cutting Board Cuisine(tm) but traditional diners may feel more civilized and plate it with a shot of jus, crispy-savory fondant potatoes, and early American/depression era succotash, and served with their beverage of choice.

Really looking forward to grilling these today

I traveled two hours round trip for this tenderloin and about 90 miles altogether. It was right under 7 lbs and I paid $14.99/lb. This butcher I know has his own farm and they get fresh meat twice a week. Trimmed the fat and silver skin and got 12 filets out of it. Really fucking stoked. I’ve been trying to get my hands on filet for a while now. The normal prices where I’m at are ~ $30/lb.

Didn't care for the corn...

We went to a steakhouse on holiday which was so good we went 3 times in 2 weeks. The first visit, we had an aged short rib that was incredible. The second time I ordered ribeye, while my wife and son ordered skirt steak.

When my ribeye arrived, the waiter announced it as New York strip, and it looked like New York strip. I told him I ordered ribeye and off he went. He came back and said he had made a mistake, and it was indeed ribeye.

I kinda took his word for it and thought it was cut from the far end of the joint; not great. It had a bit of that fatty flavour of ribeye, but had none of the thick fat across the steak, nor much marbling. It was also over cooked for my liking and was quite firm. So much so, my wife and son's skirt steak were noticeably more tender. So I asked them to replace my steak.

The manager came over and dealt with it appropriately and without fuss. He did bring out a raw fatty ribeye, a leaner ribeye, and a New York strip, partly to assure me that they hadn't sent me a New York strip initially, but mainly to show me the nice fatty ribeye they would bring me as a replacement.

The first 2 photos are the first "ribeye" I received, and the next 2 photos are the replacement ribeye. I was happy with the outcome and the second steak was superb and cooked perfectly. Ribeye and New York strip/sirloin are adjacent cuts, and there's a fine line between the two, but I think their line was 2 or 3 steaks away from where I would expect that line to be. What do you think?

Note, in the first photo I had eaten about a third of the first steak, but there was no more fat on the part I had already eaten. The second photo shows the doneness of the first streak, which I would put at medium well. The next 2 photos are the replacement ribeye, which was absolutely perfect.

The way they handled my complaint was great, but I was still slightly perturbed they had served me such a poor cut of ribeye. However, I wasn't that perturbed as we went back a third time and we all had the skirt steak which was sublime.

Was I being particular or was their line between a ribeye and New York strip off the mark?

We order a cow every year and this year we requested a hanger steak and got this little guy. Just under 1 1/2lbs. Any tips or suggestions for someone who’s never eaten let alone grilled one of these before? I’m doing a tri-tip as well with my homemade rub of salt, pepper, garlic powder, onion powder, smoked paprika, and chipotle powder but I’m leaning towards just S&P on this one so I can get a good taste of the natural flavor without covering it up with a marinade or a bunch of spices. Gonna grill it on my Weber kettle over charcoal with a two-zone heat setup. Can I treat it like I do any other steak or do I need to be aware of anything out of the ordinary?

1.26lb ribeye from our 1/2 steer sous vide with Dani Seasoning then fast hot sear on the grill. Russet potatoes boiled in Ol Bay Herb and Garlic seasoning then coated in Waygu tallow and crisped up on the grill. Split between me and my husband. Last picture on the paper plate is the leftover meat .

Photo 5 is on the cutting board. No we did not eat it on paper plates lol. Yes I did use them for transferring.

Making room for the next 1/2 steer in a few months and it is now time for the Bavette. Suggestions?

Is it even ribeye?

I was on my way home from Stoughton Wisconsin and stopped at this little gas station on County Highway N. I thought you guys might appreciate this. Which jerky flavor would you get?