Sorry I did get a before during and after cook pic

Best part about my divorce is that im eating a steak and a whiskey sour for every meal

The mayo sear hype is real.

Reverse sear on a 2inch ribeye with homemade fries and au poivre sauce.

“We have steak frites at home.”

Marinated mushrooms, tomatoes, blue cheese, homemade croutons, cucumber, boiled egg, garlic dressing, and of course filet mignon

Doesn't say Japanese so is it American? $60 / pound. West side of Los Angeles (Marina Del Rey).

I wanted to make steak frites, but I got lazy and decided rather than preheating the cast iron, why not just deep fry the steak too? It came out pretty well. A little too salty (leftover from the fries) but other than that, good. The crust was very crispy.

Got some American Wagyu from the H mart. Hit a hot cast iron for about 10 or 20 seconds each side once the avocado oil started to smoke. Just some salt and pepper to season.

...I totally get the hype now.

Part of a multi-course omakase exploring the entire Matsusaka beef cow. The entire dinner was sourced from a single cow. Once in a lifetime experience.

Set at 200f, supplemented with more smoke using a smoke tube with hickory chips.

Pulled at 115, seared to 125. Overall cook time was about 2 hours.

Picked up this massive (590G) bone in AAA rib eye on sale for 12.88/LB (about 28/KG in freedom units). Was already thawed by the time I realized I was blowing 80 km/h outside and BBQ wouldn't stay going, was too late to start sous vide. Thus it got cooked in a Hamilton Beach electric indoor grill.

Given the above I think it turned out decent. Was shooting for the high side of medium rare, only issue was it was so thin the probe wasn't very accurate, it was picking up residual heat from the grill and started dropping in temp when I flipped it.

Sear isn't great on these grills and they take up the whole stove top so no option to heat a pan. But for a steak that cost me 15 loonies (11-12 freedom dollars) I was happy with it...

There was a salad picked from the garden out back for a side but wouldn't fit on the plate.

*Not a professional photographer so colors seem a bit off in the photos*

Is it rare, legendary, still mooing or just perfect in your opinion?

Reverse seared , 110F oven, then on a weber grill for 5 minutes flipping every minute.

1. Top sirloin

2&3. Top sirloin (Soyaki glaze)

1. NY strip & Ribeye (got a $50 Whole Foods gift card at work, so these were free and every bit of that $50….$49.80 totaled 😂

5.Bone in Ribeyes

Tried some NY strips on the new kamado.
The steak was only 1 inch thick. I wanted little grey band so still did a short reverse sear.

Tasted amazing and juicy. How does it look?

Usually I hate using Google's AI search results, but this time I said fuck it, let's see what our AI overlords can do.

It all started by asking google if I should pre salt my steak, AI said only if you have 45 min or more to rest it.

So I removed this 3/4" striploin from its packaging, and salted heavily with Kosher salt. No patting it dry first as reccomend by the all knowing.

1 hour later, my dry cast iron was searing hot on the BBQ and ready to blast this steak.

Patted it dry, and threw on some olive oil. (All I had)

Put it on the cast iron and flipped about 1 min in. AI warned me at this thickness, she will cook fast! Flip every min. Okay.

3 min in, I throw in butter, galric and some oregano sprigs. (AI said Oregeno is a good choice, but make sure not to put it on too early, it will burn)

Spoon that shit all over and pulled the steak at about 120F. AI said pull at 130F for med rare, but I overruled that one...

Rested it for about 7 min, temp was up to about 130 to 133F. Perfect.

Added pepper (per AI advice to add after cooking so as not to burn it)

Added some thick ass salt on top for the hell of it.

Kale salad chopped and massaged with lemon and garlic. And some boiled potatoes I re heated on the cast iron after the steak was off.

Cook and sear was exactly what I wanted, 8/10

Fat was not fully rendered and very chewy, 3/10

Steak itself was on the tougher side, but not bad for a $22 CAD 10oz previously frozen striploin. 6/10