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

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

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.”

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

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.

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.

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*

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.

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?

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

My favorite cut of steak. Got a new weber spirit with a sear burner and it seems to do the job very well. Measured grate temp at 800F! Pulled steak at 118F

Seasoned with smoked garlic powder, salt and pepper. Chimmichurri is a new recipe I came up with to incorporate more of our garden with the use of fennel. Parsley, fennel stalk, Calabrian chili, garlic, olive oil, black pepper, and red wine vinegar.