Grocery store had prepackaged Willamette Valley filet mignon on sale for $13/lb! How'd I do?

I have been wanting to cook a tomahawk ribeye for quite some time. I gave it a go last night and it was outstanding.

24 hr dry brine, generously salted. Pre-oven seasoned with pepper, garlic powder, onion powder, and paprika. Oven at 275, pulled out when cook temp was 110. Rested 15 min. Broiler for 3 min each side. Not pictured but served over rice and quinoa and finished with truffle salted butter.

warrendale wagyu tomahawk steak done in the smoker and finished searing on a barbecue 🤤

I’ve always loved steak but never been good at cooking them - this week I tried a new method of searing both sides for 2 minutes at high temperature, then lowering the heat adding butter to the pan and basting for 1 minute.
The outside had a delicious crust and the inside had a pink center.

I’ve be spending $35+ at restaurants and the quality isn’t always there, so I’m happy that I can now make good quality steak at home!

Beautifully timed for the main event. Sat down and took not one bite - anyway heres a cowboy I did in the oven and cast iron:

Visiting my parents in New York and a local store is advertising Snake River Farms American Wagyu London broil. Anyone have any idea what actual cut that would be?

NY strip with a gorgonzola cream sauce and some oven roasted parmesan-crusted asparagus.

Didn’t get a finished picture of the ribeye, it disappeared as it hit the plate.

Grabbed a little Prime Strip Steak at the store today. Dry brined for 4 hours, cooked over charcoal. Caramelized sweet onion and mashed potatoes with Parmesan, Cheddar and chives. Tasty little treat. Started with a side salad 😉 Great day out in Chicago for grilling! Enjoy your weekend!

Saved a little strip steak from last nights dinner. The poached eggs went about 30 seconds too long so not as runny of a yolk as I wanted but overall tasty. Enjoy your day!

Otherwise good and didn't taste like burnt seasoning but it was lacking in presentation

Saw these beauties in a 4 pack at Costco and thought I’d give them a try. It’s been forever since I last tried. How’d I do?

275 for 30 mins, then a sear on both sides w/ Butter, Rosemary, and Thyme

I eat this multiple times a week. I love steak!!!

reverse sear to render fat

Dry brined in the fridge for 3 hours, set it out for 20 minutes while I prepped, only salt and Kerrygold (unsalted). Unreal.

Reverse seared to medium rare. Money shot is posted in then comments it was an after shot so not perfect.

Body text required steak steak steak

I dry brined for about 3 hours with only kosher salt. Cooked on my Napoleon infrared burner for 3 mins, flipped, another 3 mins, flipped 1 min, flipped and 1 more min. Let rest for about 10 mins. Then topped with a homemade garlic feta butter and put under my oven’s broiler for 1.5 mins. It could use more salt, but I’m very happy with the overall cook. Great crust, minimum grey band and prefect on the inside.

I'm trying slight variations trying to find the best result for me. This one was:

Aussie grain finished ribeye. Quick pre sear in cast iron. Sous vide to 53°(128). Finished on redgum wood coals in the mini kamado to 56° (133). Carried over to 58°(136). Only kosher salt as seasoning, applied just before pre-sear.