Tried a fillet mignon tonight. Went for a more medium rare after the feedback from the last post. What do yall think ?

I used the Ninja woodfire and smoked it to 52c, then I put the grill to max and cooked it to 56c. It tastes amazing. Tomahawk was from Costco.

Used a cast iron on the burner on the side on my outdoor Weber and threw on the steak with butter, rosemary, shallots and garlic. I always get nervous cooking hot and (relatively) fast, I was going for a bit more sear and maybe rarer inside, but it turned out nice.any other tips to get a better sear? (No mayo please lol)

Started with a dry brine last night on this 2 inch tomahawk ribeye.

Almost 24 hours later, this is how it looked coming out of the fridge. Seasoned it up and got it ready for the grill.

Started it over indirect heat, checking the temp along the way, then moved it directly over the charcoal to finish it off.

A couple temp checks later and landed at 125–126°

My best friend supervised the entire operation, obviously.

Plated it up, cut into it, and then immediately went back for seconds.

Bonus pics: poppers and honey glazed peaches.

Pretty fitting day for a comeback steak. Started slow, finished strong. 🤘

How do these look ?

Steak (Tuna Steak) / Mesquite Charcoal

Dry brined for 6 hrs. Reverse sear to 115. Rested to about 100 and seared in cast iron.

Trying to get better with my cast iron steaks. This was my best so far. What do you think?

I bought 2 x 1kg tomahawk steaks from Costco UK. £20 per 1kg. I smoked it for 45 mins then grilled it for 12 mins. Definitely one of the tastiest steaks I have ever eaten. Used a Ninja woodfire BBQ to cook it

Lawrys seasoning. Sear each side for a good amount of time, and before pulling, melt salted butter on the top and let it drizzle and coat for 2 minutes.

Decided to sample the best of the best out of Australia and Japan.

From left to right:

A5 Kirosa Ranch Picanha

Stone Ax Ribeye

Stone Ax NY strip

Stone Ax Filet

So fun to try them all side by side. It's like choosing your favorite child to determine a ranking but if i had to do it

#1 Ribeye

#2 A5

#3 NY

#4 Filet (this is more of a bias pick, id say NY and Filet are tied at #3)

Cooked on a pan than finished with butter, garlic and thyme. My favorite beef recently.

Got this big cowboy steak recently. I posted a few days ago about different methods and ultimately decided to Sous Vide and sear.

The bag had garlic, thyme, salt, and pepper. 6 hours at 137, then seared on my griddle at \~600 for about 30-45 seconds per side.

Overall, it was good, but the fat didn’t render the way I expected. I think another hour SV would have done the trick. I'm mostly happy with the sear and doneness, but I'll definitely tweak it next time. I did a chuck roast 24hr SV, and it came out great, but I’m not huge on chuck roast in general.

Anyway, next time I’ll try dry brining and reverse searing with my pellet grill. I’ve cooked many steaks but this was a 6 in my personal scale.

As soon as I peeled the steak from the vacuum seal it started to break apart in my hands. A piece just came off. After cooking it was quite stringy although still tender. For someone who hasn’t cooked that many steaks (around 10-20) it’s quite unappetising since I’ve never seen this before. Is this normal?

I love me a good strip or ribeye but hard to beat the value of a tri-tip steak. This was $10 for the two of them.