what do u think?

Beautiful strip seasoned with salt only at first, other seasonings added while cooking, and final seasoning in the form of a special sauce added at the end.

It came out pretty good!

Sometimes, I just crave a Philly-like sandwich. This one was a ribeye, fried onions and cheese in a burger bun.

And a few bites on the side for…

Acquired from a local butcher shop: St Helen’s ribeye. Asked for a 3” thick cut for my wife’s birthday.
Dry bring overnight with SPG in fridge
220 until 113 in oven, about 90 minutes
Rest 15 minutes
Sear in stainless with hot avocado oil for 70 seconds a side
Rest 15 minutes
Serve with horseradish sauce, not pictured.
The best use of an impulsive purchase.

Around 700g. Left on a plate in fridge for two days, flipping it a few times a day. Gave it a light sear in ghee on cast iron, then vac-packed and into slow cooker set at 53C for four hours. Finished in cast iron, added a bunch of crushed garlic cloves, rosemary, and thyme, basted as I went. Probably 2m on each side.

After resting this was somewhere between rare and medium rare from my perspective.

Was out of black pepper so just added some salt when I served. Didn’t need the pepper.

Follow me on OnlySteaks to see the first cut

My local grocery store had a crazy sale and I got an entire filet loaf for 36 dollars and it made 2 wellingtons. Turned out really good imo.

Just a quick one after work. Love it

Cut from the bone in ribeye cooked medium with sweet potato and rice cauliflower

With a red wine pan sauce

Didn’t feel like washing a pan and cleaning the stove today so I just threw them in the air fryer for 30mins at 200F and went on my walking pad, then I came back to this.. wow everyday I love my $40 air fryer and $9/lb picanha from costco more..

First steak I cooked on the stove. It’s a bit too over for me.

Real happy with this one

My favourite cut is a strip loin specifically because I render the fat strip, I get it takes a bit more time but the result is so worth… I’ve seen countless YouTube videos of people pan searing it and not even rendering the fat at all?? Do you guys just like eating unchewable fat?!! Even when I order from steakhouses they rarely do, does someone have an answer to this? /rant

I’m hosting in a couple days and saw these on sale at the supermarket (they were overpriced to begin with). What would you say of the quality based on the picture and how would you recommend cooking them? I was hoping to grill them and make a sauce.

Thank you so much!