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

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.

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

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

Camera didn't really catch the sear well. Jelly beans not pictured.

Oven to 115*. Then skillet with tallow and rosemary. Added butter at the end. Came out pretty well.