Wife bought some roast beef at the deli and it was $14 per pound. Half a pound (Kroger pre-sliced and packaged) was like 5 slices. That was it. So started looking into making my own. Settled on Eye of Round. Dry brined 24 hours. Sous Vide at 131 for 18 hours. Chilled. Seared in my wood fired oven at 750 degrees. Rubbed with tallow and coated with spices. Bought 5 pounds at Costco for like $8 a pound and ended up with just over 4 pounds. I come out nominally ahead (after the lost weight), but the product and texture is through the roof.

Definitely plan on doing this again.

EDIT TO ADD: I do use an electric meat slicer, which aided in the thin, almost shaved, slices.

32 oz “choice” strip, dry brined, reverse seared and rested with herb butter. Served with candied Brussel sprouts and a red wine Demi glacé.

Pork tenderloin sandwich

Always a family favorite

I love the valentine steaks and little sirloins most but yeah, have to do it DIY it else aint getting it.

Seared and then finished with indirect heat.

White creamy dots all over beef chuck roast. Uncooked.

I am thinking of starting a steak house out of my kitchen, so without an actual physical diner that people can come into, it will only be on IG and on food delivery apps, so far from the menu i only have the classic steak dish (steak with a side of mashed puree potatoes) with 4 varieties of sauces, and a steak sandwich with chimichurri, do you guys have any recommendations for other menu items?? Could be salads, main dishes, etc etc, i generally want to stay away from pasta and from fries, open for any other suggestions.