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.

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

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.

with some bone marrow.

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 love Market Basket.

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!

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

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...

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

Triangular Roast

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

This was pretty much my first time cooking a steak.. how did I do??

Reverse sear- cast iron

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?

This is my second try cooking steak
Without light its seems soo blody, but with light its more brownish.
But its pretty chewy so i dont really know

I’ve cooked a whole loin of tri tip a few times and have had a lot of success. Low and slow before searing. But how would I cook these little guys? Safe to assume i shouldn’t throws these on the cast iron and cook them like a regular steak even though they’re small? Please let me know what you think!

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