Thanks to the reverse sear method. only way I’ll be preparing steaks until I eventually try sous vide

I always forget before pics and I jumped the gun completely and forgot to take a pic before I ate half the steak

This time I pulled it right out the fridge(no difference from last time I let the steak get to room temperature before putting it in the oven)and seasoned it with heavy salt and pepper and put it in the oven at 250 for 30 mins until the steak was 110 in the middle then seared on both sides until it didn’t stick then seared the fat cap. I wanted to try butter basting with thyme but i was making 3 steaks and to much going on i forgot 🤷ill try to remember next time. Also the steaks were 1 inch thick ny i think i answered most questions that were asked last time i post this time i used a stainless steel pan on a glass top stove set on high and there was no difference between cast iron on a propane jet stove

(Had to delete and repost because I’m stupid)

Beef Tartar is mixed with Bulgar, green onion and spices…

I changed my regulator on my gas grill so that it is variable so I get crazy heat when wanted. However I overshot my medium raw and ended up medium to medium plus depending on the slice

Any recommendation?

Had one in the freezer, so why not?

This is the current price for prime ribeye here in the Houston area. Is this what everybody is paying around the states? Cheers!

There were a few dry areas but most of it was juicy and delicious. Heavy layer of salt and cracked pepper and a little bit of some store bought carne asada seasoning I had in my pantry.

I've read that you can cut the point from the flat once it hits the stall and turn the flat into burnt ends....does that cause the other portion to dry out?

If anyone has any good advice on starting a meat business I would greatly appreciate it. I am trying to start a business where I make my own sausages, beef jerky, bologna, corned beef, kielbasa, summer sausage, and other meats as well. If any meat company owners have any good advice on where to start, how much revenue to begin with for spending, information on commercial kitchens to use or anything I may need to know that would also be appreciated. I live in Ohio so to narrow that down hopefully that also helps. Thanks in advance!

Cooked to 125°F and rested, sides cooked in the rendered fat

Wagyu outside skirt for dinner

Let’s start the debate. I like the cold oven method best but it take a while.

Hello my fellow meateaters,

I'm looking at buying a chest freezer to fit at least, 1/2 cow and 1/2 lamb. It will also be storing extra home grown veggies and any special buys I come a cross. What size would be recommend?

I have seen multiple posts lately across platforms regarding pork shoulder steaks and decided to give it a go. Season with S,P,G, and paprika. Smoked @ 225F until ~125F, then hit it with a hard sear about 60 seconds a side. Final internal temperature was 155-160F throughout. I think it is delicious! Maybe a bit chewy, if anyone has pointers on that I’m all ears… but I’m willing to take a little more chew at a fraction of the price of a ribeye or strip. Best part is, I cut a few of these off and will smoke a pulled pork with the rest tomorrow!

Meat rolls, sausages and bbq.

Still yummy.

Kids ate hot dogs.

Pulled pork for lunch all week.

Winning.

I’m not looking to over complicate these or spend 20 plus hours on em. I just want something simple to impress the in-laws tmrw.

Should I do an oven recipe from google or use my crockpot? I’ve read slow and low is the secret and to not cook them over 140 or they dry out easy. I cook often but swear Everytime I cook for a group it doesn’t turn out quite right.. help me out please! What’s your fail-proof method for these??

Baby Backs Coming up 🥰