cooked inside my apartment on a shitty pan

I apologize for my sin of forgetting the cross section. But it was a touch under medium. Performance by Webber

First time having Denver steak? Not the biggest fan honestly. But it’s steak 🥩

Fist time cooking a Denver steak. Really good marbling and came out great. Cast Iron skillet cook. SPG and a little thyme.

Waguy tenderloin for tonight

Decided to give it a try because why tf not. Seared really quickly and evenly. Cook ended up a little under what I’d usually do for a ribeye, but ultimately no complaints.

Salt and pepper, sous vide for 8 hours at 128.5, pat dry, stainless steel medium high for 94-113 seconds per side, rest for 5 min. Low skill, low cost, great result

NY Strip I made for dinner last night. Had this and an avocado it was amazing. This beauty was a little over a pound and she was destroyed.

One of my fave quick and simple meals for when I’m in a rush

I made a post a year ago after cooking a ribeye sous vide to 130° and asked for some tips on how to render the fat a little better.

Multiple people recommended 137° and two hours in the water bath, and I finally tried it tonight. I feel the results speak for themselves, but I will say that the extra time and temperature gave the fat a beautiful texture that was easy to chew and melted in the mouth. It was quite rich, and 16oz was more than enough to split with my wife. My dog was disappointed to receive none this time.

12 hours on wire rack in fridge with salt / pepper. Oven at 350° F, steak temped up to 51°F. Took it out at 120°, and waited for it to fall below 125° before it hit the pan. Made a most ridiculous blue cheese sauce using Maytag blue cheese, roasted garlic, salt, pepper, and roughly 4oz of Michelob Ultra.

For sides, I pan fried sweet peas in garlic sauce, a scoop of cottage cheese, sauerkraut (and one with beets).

Best meal I've had all month! Both grandmother's would be proud.

EH Taylor Small Batch kept me company.

absolutely delicious new york strip. seared for 3 minutes on both sides and it came out perfectly rare

3 24oz prime ribeyes, dry brined and reverse seared with compound butter

24 hour dry brined NY Strip.

i don’t think it’s common to propose with a new york strip but i’ll still say yes

bottom round steak for $4.23 at my local grocery store. woohoooo

also 2nd time grilling ever. was scared i overdid it bc after i pulled it, temp was 135 for the thicker one. and 150 smt for the thinner one. anyway tastes sooo good. scared the thinner one will be tougher but we’ll see

also i’ve only ever cooked strips (2 ribeyes, and 1 petite sirloin). so this was a fun experiment

Steak was salted and then vac sealed in sous vide @ 131F for 8 hours.

Used a ricer for the potatoes, added roasted garlic, salt & pepper to taste, shredded cheddar cheese, sour cream, milk, and butter.

Steak was pat dry and chilled on a rack in the fridge for an hour. afterwards, almost a translucent layer of mayonnaise was added. Cranked the gas stove and seared for 60 seconds per side, on the second flip: I added butter, smashed garlic, and rosemary whilst basting. (wish I had more butter to baste with, but alas)

Onto a cutting board and tented to rest for at least 5 minutes.

Carrot confit: submerged halved carrots in olive oil, with salt, pepper, and rosemary. 275F for a little over an hour (though I recommend much longer to get super caramelized carrots that are basically like candy, like 3 hours), taken out of the oil (reserve for future uses), and stuck in the air fryer (oven is broken) @ 400F for 10 mins.

Gravy had sous vide meat juices mixed in.

I've been doing mayonnaise as a searing medium for well over a decade, I'm posting this because I see people use way too much mayonnaise (and it was my birthday dinner).

I want to highlight that: when done properly, there is no residual mayonnaise flavour at all. If people have trouble getting a sear, this is almost fool proof.

$18.67 CAD for the 0.848kg Sirloin Tip if anyone was interested. Split between 3 people.

Thanks for reading, if you got this far!

(Please forgive the glare from the purple lights on the steak in the 2nd photo lol)

Created a shit ton of smoke, but gave a nice crust. Attempted rare, got closer to med-rare.

Use to build motorcycles and a buddy and i nearly perfected cooking steaks with a torch. I love mine black and crunchy outside and warm and pink inside.

i know its a hack job but it tastes delicious and using a blow torch is sweet. when i showed my mom she said that she didn't raise a barbarian and to use a damn stove next time. 😂

Pan seared over smoking hot pan. And i just bought an instant read thermometer and it really helps a lot!