We had to put our (4 yo) pup down last Friday afternoon. It was so f n difficult. He had a really rare and aggressive cancer of his thymus gland. But I cooked him two big ass ribeyes. Seared them in tallow to rare. He ate the shit out of them. He’s chasing squirrels over the rainbow bridge now.

I love Market Basket.

Second ever self cooked steak. Was aiming for medium, looks more medium rare to me tho

I know it’s not everyone’s cup of tea, but man does it hit the spot for me.

Choice thick cut ribeyes from Costco. Slapped these bad boys over hot charcoal on a Weber 22” and let the fat drippings create a solid and consistent fire underneath. About 2 min on each side.

Might have come out slightly over but it was delicious. Love you all.

with some bone marrow.

Australian rib eye, 12 hr dry brine then reverse seared with beef tallow. Maldon seasoning salt and pepper to finish. Process with the chips was quite similar. Hoping for medium rare with a nice sear.

I... uh... promise there's a salad just out of frame...

Cut it into 3 steaks was going for somewhere between rare and medium rare. Didn't have batteries for my wireless thermometer so did reverse sear by sight and feel. Seasoned with garlic and onion powder, black pepper, salt brined for two hours before cooking. Cooked in the oven for 20 minutes at 275 then pan seared each side for 1.5 minutes (4 sides) with butter and garlic. Topped with pan drippings and bernaise sauce (not pictured, was hungry), and cracked peppercorn white cheddar macaroni (also not pictured, scarfed it down).

Was delicious. I'll eat the other 2 steaks tomorrow.

I thought I knew my steaks well but this looks so much like ribeyes with a little less marbling. Is this really beef chuck cube steak?

Reverse sear- cast iron

Not sure I’d done a Flat Iron before, but Kroger had a sale this weekend and given the price of beef these days I’m never one to turn down a deal!

Marinated in a soy sauce/olive oil mixture, patted dry, applied a bit of Montreal seasoning, then put it on the Traeger smoker at 250 until internal was 125. Let it sit at room temp for 15 minutes, then slapped it on my Weber propane grill at “as-hot-as-it-gets” for a sear.

While it was resting, threw some shrimp on.

Got a nice medium rare throughout, very happy with this one!

Oldest to newest

Decided to snap a pic before it was all gone. First steak cooked in like 4 years, temped to 125

Reverse seared NY strip– also is it just me but I think Walmart has the best steaks?!

Served with mushrooms, mashed potatoes, and a mushroom cream sauce!

$7 chuck eye from the store, pan seared only. Dinner guest eying my plate. I'd call that a medium rare.

I took a long break from making steaks, meat was just getting a bit too heavy for me! I had always avoided tenderloins due to the price, but as it turns out, they're my new favorite cut. Overnight dry brine, oven till 105, seared on a carbon steel to 130.

Triangular Roast

How'd I do?

My apologies for the lack of any “before” images.

Rambling:
I picked up this 2” thick tomahawk ribeye from WildFork, frozen and cryopacked. I saw it on sale for $13.99/lb and knew I had to have it. This was of course a choice grade, but it came out as tender & flavorful as a prime.

I prepped the steak the night before, patting it dry and then covering with kosher salt before leaving it in the fridge on a wire rack. The next night, I chose to cook it with the reverse-sear method. I set the oven to 275F and pulled the steak when it reached 115 internal. I finished it on my induction stovetop, searing both sides for 3 minutes each. I pulled it at 135 internal and it carried over on the cutting board to reach a final internal temp of 140, yielding a medium cook. I’m a medium-rare type of guy, but I was sharing this with my wife and she doesn’t like when the steak has too much of its pigment left, so medium is our happy “medium” lol.

Now I might get hate for this part, but I chose to season the steak while it rested rather than during the sear. In my experience where I season the steak before it goes on the stove, the seasoning burns to the bottom of the skillet, which diminishes the point of contact ruins the seer. I used a little bit of butter along with garlic powder & thyme, and the steak absorbed every bit of flavor.

Bonus (Please don’t remove my post. I know it’s against the rules, but this post is mainly about the tomahawk):
I also made some beefback ribs to complement the ribeye steak from which it came. I live in an apartment and do not have access to a smoker, so I cooked these in the oven. The steak went in for the final hour while these babies were cooking the entire time. I seasoned them with Killer Hogs Rib Rub, course black pepper, and a little Worcestershire sauce. I am very surprised at the bark I got on these ribs considering I did not smoke them. I contribute that to the black pepper I used. The bark appeared to set at 180° internal so I wrapped them in butchers paper and let them sit in the oven while we waited for the steak to finish. Total cook time for the ribs was 4.5 hours. Easily a 10/10 when they came out. They did not even need barbecue sauce.

When I saw it I knew I had to buy it - it’s the low budget brand of a big German grocery chain so I was surprised to find a steak with marbeling this beautiful.