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.

Follow me on OnlySteaks to see the first cut

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!

Happy steak day and was delicious happy.

My Steak game is always on point. I don't grill them. I pan sear them. My wife said I ruined her for steaks dining out because I make them better at home

Thought I maybe got a few winners? Let me know, guys!

New here but always a fan of a good meidum rare steak. Recently did Costco filets in the Pitboss Pellet Grill!

I'm avid an fan of A1 steak sauce...joking!

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

I picked up these USDA prime NY strips from Costco about a year ago, and they were the best I’ve probably ever had. But, I’ve never seen any steaks there again with remotely similar marbling.

Did I snag a deal on Wagyu somehow? Where can I find this again? lol

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..

Just a quick one after work. Love it

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.

It came out pretty good!

what do u think?

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.

Reverse seared in a cast iron. Steak from Costco, homemade chimichurri