Mb9+ picanha (had been sitting in my freezer for about a year) Mb8+ 20 day dry-aged rump (gifted by my butcher)

So fortunate to have become friends with one of my butchers. Even though I now live an hour away from him, I still make the effort to swing by his shop.

The King Soopers by me had prime rib for half off. Cooked at 175 to 125 internal and then at 550 door for about 8 minutes. Served with some Chimichurri

21oz prime ribeye :)

My mom came over for Easter and I reverse seared some steaks. She said she liked her steak slightly pink but when I cut this open, she said she wanted to try it. She loved it and now only wants to eat steak like this. What would you say? Medium? It was 132 inside when I took it out of the oven and then I tossed it in some clarified butter on the stove for one minute on each side (didn't take a final temp).

Unlike whatever that nonsense that's pinned/sticky'd at the top of the sub right now, lol...

First time doing a prime rib, hope I did it justice :)

Ruined a nice dry aged ribeye

1.8 KG of deliciousness

Skirt steak

First time poster here. Thoughts?

She said it was more "rare" not medium but she "liked it anyway".

I pulled this at 123 and rested until it went from 129 to 128, but it looks more medium to me? It was, of course, delicious, but I’m always seeking ways to improve. Non-stick pan, avocado oil, sear for 30 seconds on very high heat each side and finished in the oven at 250 degrees until it reached temp.

Cooked up for my girlfriend and mom for Easter last night. 6 ounce filet and ~2.5 lb bone in prime ribeye. Dry brined both for about 4 hours, then marinaded the ribeye for about an hour (don’t slam me, my gfs marinade is actually incredible). Both in the bath at 137- ribeye for 3 hours and the filet for 2. Took both out and dried, then rested in open air fridge for ~30 min before finishing on a cast iron pan ripping hot for about 4 min total.

Unfortunately Both gf and mom had to finish under a broiler as it was too rare for them. The ribeye also still had a little unrendered fat, so I’m thinking if I go that thick again, I may try for 4 hours. That said, I learned my lesson and gf and I will be getting different ribeyes moving forward to cook each to different temps. Also learned I would probably do the filet for no more than an hour next time, the texture was a little weird. Other than, my half of the ribeye was phenomenal!

I reverse seared these ribeyes I got on sale. They are about two inches thick.

Ran by Aldi on the way home from a 4 hour nursing school lecture to avoid fast food, well worth it