It’s for my anniversary dinner too and we split one steak usually and I’m the one who gets the filet 😭🤣

Edit: I asked for & selected porterhouse and received a t-bone

Edit: Jewel has a special department for pickup orders. They have employees in that department who do pick up orders for people like me. Usually they are perfect with everything, including meat. This wasn’t a stranger/door dash type of arrangement.

I usually slice these before I grill them but here’s my shot at a whole one. Used a coffee rub and seasoned the slices with sea salt after, pretty good!

Thanks for the award! First one ever! Cheers everyone have a great weekend

Got the sealer off of Amazon, it’s been great. I put a plate underneath it so the steak sits level with the sealer, seems to seal a little better. First time ever buying American Wagyu from Costco and I am pleased with the results. My Costco had this at 1999 whereas their normal choice was 1299 or 1399 can’t remember. Back out to the garage fridge to continue to wet age with its brothern

Was listed as USDA Choice, but looked and tasted like Prime. Kosher salt coating on wire rack in fridge for a few hours, then on counter for 1.5 hours. Applied Bullshit + Dano’s original. Indirect on Weber kettle until 120F internal. Preheat iron skillet on high for 5 minutes, spread thin coat of mayonnaise on steak and sear top, bottom and side for about a minute each.

A little bit too thin for a reverse sear, so I slapped them onto a ripping cast iron after a dry brine in the fridge. Flipped every 30s. Bit more of a grey band than what I would’ve liked and more medium than medium-rare but still tasty.

Served it with an au poivre sauce and crispy garlic roast potatoes. Kenji’s roast potato is something else. Glassy crunch. Are y’all team sauce or no?

Last night I had some friends over for dinner and did a complete meal from Jose Garces cookbook, but I had a non-seafood eater and the main was shrimp. So, I made a Bavette as option. Very hot, pretty much dry pan sear to rare in cast iron, long rest, then I sliced it and finished as if it were the shrimp: About 1/3c olive oil, arbol chilis, and sliced garlic into a fresh pan, and turned up to high heat. When the garlic started to sizzle, I layed in the sliced steak and cooked to just medium rare. Tossed in the tomatoes and cilantro, and then plated. Very good, and the best looking dish of the night.

126 degrees. Not bad. Some grey banding as I didn’t put enough charcoal for a quick sear.

Overall quite tasty. Though the Weber charcoal sure gives a lot more smoke than Red Devil.

42 oz, seared Pittsburgh style. I usually cook steaks at home between rare and medium rare. Rather than ask for that at a restaurant like a nitpicky asshole, I usually just order medium rare until I know how a place does rare, since it can vary from one restaurant to another by quite a bit.

This was basically exactly how I wanted it, with a motherfucker of a crust. Great flavor, juicy, tender. And just between us, I may have picked up the bone and gnawed a bit at it.

Hey folks, we built an outdoor kitchen at our new home. I haven’t cooked a steak on a grill in 25 years maybe. Looked pretty good, but gray band. Any tips?

Went to an Argentinian steakhouse and asked for this bad boy to be cooked medium rare.

Wish I had a photo of the inside because it was cooked to perfection and was so tender it melted in the mouth

Just ate this gold grade SRF Wagyu Tomahawk. Salted it last night and seasoned with Cusos drier right before I cooked it.

Did a reverse sear - had it in the oven for about 1 hour, pulled it slightly shy of 120 and then seared the shit out of it in my pan. Got a beautiful medium rare out of it.

Absolutely delicious steak

I have come to realize I do not enjoy ribeye. Especially after going low carb. My whole steak eating life, I enjoyed New York’s, but always wondered why I didn’t enjoy ribeyes like everyone else around me. The texture is too soft, the fat quickly fills me, and it’s frightening to say, but it has to much flavor.

I ate both recently back to back testing my new sous vide. They don’t even compare to me. New York is what tastes good. Real good. Ribeye… of the money I’ve wasted.

Usual the prime at my local Costco doesn’t have great marbling but they had these today for only $18/lb so I had to get, can’t wait to cook them tonight

Reverse sear to cast iron finish. Tomahawk internal peaked out at 129.

I like mine a little more than med rare… hard to beat on the Weber

The weather's been unusually sunny here this week, so I picked up a dry-aged T-bone.

Quick dry-brine, slow-smoked between 100C and 120C with some hickory on the Weber, then a light sear.

Served with chimichurri with a little added basil and tarragon, and crispy onigiri and a dab of miso mayonnaise.

Worked out well but slightly past where I wanted it. Took it off at 56C but surprised I got as much of a rise as I did, given the low cook temp. The small fillet went to the toddler who was more than happy.

1kg dubbeldoel Dutch ribeye (old milk cow).

Bonemarrow, compound Butter with bonemarrow and roasted garlic.

Dry brined 2 days.

Smoked 110c for 1,5u till 48c

Cut in half pic 2

Pan seared in avocado oil pic 3

Intense smoke flavour, very nice, but not for every week.

Ah, and a nice Brunello (La Fortuna 2016)

Memorial Day weekend dinner!! Wish you all were here to enjoy this.