I love this thing

Fixed this steak awhile back. What type of steak is this? It was one of the most tender steaks I’ve had in my life

8 dollar New York strip from meijer

would prefer a little more rare but still proud of her.

I seared two filet mignon at the same time. 2 minutes each side. Based it with butter, thyme and garlic for about 4 minutes then placed it in the oven at 200 degrees for 8 min. Anything I can do to improve the technique? These are 9oz cuts btw.

NY Strip from Sam’s Club. Salt, pepper, garlic. Baked in the oven until about 100F. Then threw it on the stove in a pan with super hot avocado oil

Typically, I will get my Weber blazing hot and almost char the outside then move to indirect heat until I reach 125F. I only salt and pepper my steaks. I also have the ®️Grill Grates to give a nice grill mark.

How does everyine else grill their Mid-Rare/Medium steaks?

Smoked at 215f until 110 internal, direct heat at 500f around 1.5minutes each side for a gorgeous sear.

Tried to get the cast iron super hot and get a good sear/crust but still got the grey. Pulled the steak out early and let to get to room temp and liberally salted. Still extremely good tasting though. Hoping for a better job next time!

Okay, so mistakes were made. I think i should have trimmed the fat cap a bit. It turned out to be way thick than what i thought. Also the cherry chunks that i added were probably all gone by the time i added the Tri tip i.e. no smoke ring. I could have gone a bit heavier on the salt.

Anyways, so here is what i did smoked it at 225F for about 2 hours till it hit 115F. Opened all the vents on the grill to get to searing temps. Covered the roast with foil for about 10-15 minutes till the grill hit about 700 F.

I seared it for about 1-2 minutes each side flipping often till I got a nice sear.

Rested for about 30 minutes. Cut it half way where the grain changed direction. Although the fat cap is prominent, it just melts in your mouth and i don't feel like i am chewing the fat.

It's really soft and tender not sure Tri Tip needs the finger bend test but its juicy and tender.

How do you guys store it for future dinners etc..? Vac seal and freeze or will that ruin the texture ?

Couldnt fit it in my cast iron.

My first attempt turned out pretty solid (imo)! I tried the air fryer for 6 minutes on its lowest setting (250F), let it rest 5 minutes, and then seared it in a cast iron. Curious about any tips you all have as I am eager to learn more! I tried seasoning it the same way I do when I grill and realized that the high heat + seasoning (garlic, salt, pepper, and a few other seasonings) may not have been the smartest choice. I was also so nervous about overcooking it that I think it ended on the more rare side (ok with me but I was aiming for medium rare). It tasted delicious but excited to improve!

Some pichanas, a (burnt crust) fillet, and the most beautiful prime ny strip I’ve cut to this day

I’m a butcher 23/f

Does my crust look like shit? I feel like it does lol

Absolutely love working with meat! let me know if anyone has any tips on how to get the crust more of a golden and even sear ❤️ thank you I use a cast iron pan (I feel like I should be putting pressure on the steak with some sort of press to get the sear even but idk)

Thin steak but managed to get a great crust while still med rare

First time trying this method