Picked up a couple of surprisingly nice chuck eyes from the grocery store and decided to give them the reverse-sear treatment.

Dry brined overnight with Diamond kosher salt and MSG on a wire rack in the fridge.

The next day, I put them in the Gravity Series 1150 with charcoal, cherry wood chunks, and hickory wood chunks. Started at 225°F, then dropped it down to 200°F after a bit to give them some extra time in the smoke.

Pulled them both around 120°F internal and let them rest for about 15 minutes while I got the charcoal ready for the sear.

Once the charcoal was screaming hot, they went straight over the coals for 3 minutes total, flipping every 30 seconds. After the sear, I gave them another 10–15 minute rest to let the carryover cooking finish.

The smaller steak ended up right around 139°F and the larger one just under 137°F, which was pretty much perfect for chuck eyes.

Really happy with how these turned out. The crust had just the right amount of char, and the fat rendered beautifully.

This was a steak sauce from the 50s-90s. It used to be widely available but now I can’t seem to find it anywhere. Every time I search for it online, all I can find is Taco Bell Diablo sauce. Anyhow I would love to know if anyone knows where to source it and/or what the flavor profile was (was it like A1? Or Zip Sauce?). I need it for a recipe. TIA!

Family wanted steak and potatoes. Choice boneless ribeye with fully loaded roasted baby potato halves.

Filet mignon 🥹🤤

Uneven sear, trying to cram them 2 at a time in the cast iron, still delicious

pan seared ribeye, bordelaise, fries, baby arugula w/ balsamic

Mayo steak ribeye. Tastes great but too medium for my liking. I cooked it

\-Reverse sear baked at 225 for 30 min
\-cast iron seared both side for 2.5 min pressed with a pot to get a better sear
\-10 min rest

Kosher salt, fresh ground pepper, sous vide 131 degrees for 1 hour, seared in really hot cast iron, sliced and served.

Whenever a bone-in ribeye comes across my grill grates I really enjoy chewing the pieces of meat off the bone like a starving carnivore. I dont know if its some deep seeded primordial thing or what but I like it. 😅

NY Strip isn’t my favorite so I opted for the Chuck Eye. Lots of salt, little bit of avocado oil, seared the edges then each side for 2 minutes. Peppered in between flips. Rubbed some garlic butter on each one then on a wire rack in the oven at 425 for 6 minutes and rested. My ideal doneness some say medium others medium well but to me it’s perfect.

On the cruise restaurant dining hour

As you can see, my wife did not like this gorgeous medium steak. She was like, "It is not cooked enough! it needs a minute or 2". I tried her steak after cooking it for an additional 2 minutes, and it lost its taste. I was surprised that she was satisfied with a tasteless steak 💀

Did I ruin the steak? She asked me for a medium. Is that a medium to you?

EDIT: Changed the question to be more precise.

Should I Reverse Sear, sear and bake, BBQ? What would be the best method in all of your humble opinions.

so the grocery store butcher had this labelled as flat iron (or he gave me the wrong one) and i picked it up without thinking too much haha

but it does not look like any pics of flat iron i see online

im thinking maybe chuck? it's pretty small- about 4/5 inches long and 2-3 wide eyeballed

also looking for recommendations on cooking method for it!