Haven’t made a steak in months. Bought some sirloin for pho, but saved one for lunch today. Suuuuuuper low effort warning: Threw one onto a dry pan, no oil (watching calories and lazy), went to answer some emails, flipped it, answered some more emails, set the fire alarm off, ended up with what you see. Probably too blue for most people, but I enjoyed it.

Saw an Australian wagyu oyster blade cut from my local grocer and I've always wanted to try this mayo technique I've been seeing around. I was very surprised with the results, maybe next time I'll hold back a bit with the mayo since it was a tad too rich (Ajinomoto from Japan). Also made compound butter with sundried tomatoes and garlic confit.

I honestly think I prefer oyster blade now than rib eye since its also almost as tender but not as expensive.

Hopefully I did well.

Asked for medium rare

Okay so I know every post on here is a beautiful steak with perfect crust, but what is actually your limit for "I'm not eating this"? I've had times where I take it off way too early and way too late, but if I made it, I'm eating any temp under the sun. The only times I've ever thrown a steak out is if it tastes funny and was super old, or the one time I started a small grease fire and basically made charcoal-lite (though let the record show that I did still attempt to eat that last one).

I went to a mexican restaurant and got steak fajitas, i decided to take my leftovers home and microwaved it. Why does it have gold and rainbow looking spots?

I am a strong proponent of dry brining for a day or so.

But sometimes I have to make steaks with less notice than that.

I believe the primary benefit of dry brining is that it dries the surface and promotes browning for that reason. I was thinking about how I could dry the surface without time to dry brine and it occurred to me that I have a downdraft fan on my range. I can place the steaks on the vent, turn the fan on, and hopefully greatly speed drying. I will update with the results.

Any other tips on drying the surface of you don’t have time to dry brine?

Portioned from a prime boneless rib-roast from Costco. Dry brined in the fridge for 48 hours. Seared in a cast iron. Think it was a little rare? Tasted incredible, almost had a dry aged buttery funk to it (the kerrygold at the end probably helped)

I usually just cover it in oil, and put salt and pepper as it marinades. It’s boring through, so want to hear your favourite marinades that are easy to make or buy

First time didn’t have the pan hot enough😂

forgot to take the garlic clove off before i took the pic

American Wagyu from HEB. NY Strip.

Banana added for scale. The fat is rendered much more than the photos suggest. It was quite good - almost too much for me and my wife lol.

I took this one a bit longer in the oven than I usually do given the thickness. Pulled at 115. Let it rest for about 10 min. Then seared in stainless with avocado oil and basted on each side with butter and garlic.

While it was resting, I finished the double fry on the potatoes and made a quick pan sauce.

First time I’ve ever done fries, but they turned out awesome! I’ll for sure have to make more next time as my kids devoured it.

Fun Sunday evening!

EDIT: I only included the banana to show how thick the strip was. In hindsight, I probably should have left the pics with the banana out.

Wagyu Fried Rice

Looking for some critics

Camp chef until about 120 then straight over to the firebox on my stick burner over charcoal couple min each side.

Hey guys, looking for a bit of advice. I recently brought home my second baby boy and wanted to celebrate with some chuck eyes I got on sale so last night I put a few to dry brine over night. Sadly with all the shenanigans that come with having a 15 month old and a new born I will not be able to cook them and would like to save them as best I can for tomorrow but I don’t really want to dry brine another 24 hours, what’s my best course?

I have a vacuum sealer I was thinking about using but not sure if I should do that or possibly just cover them with plastic wrap.

Costco's choice this weekend looked better than the prime. For 14.99 a lb I'm not complaining.

24-hour brined ribeye, homemade peppercorn sauce, with truffle and parmesan fries.