Les gusta este formato o prefieren el sushi tradicional?

Top sirloin, was shooting for medium - medium rare. First time I thought a steak I made was decent enough to see what yall experts thought!

We had the privilege of living and working in Japan for six years - and while we’re back home in Oz, I’m still inspired to add elements of Japanese cuisine to our meals. Certainly not traditional however fusion is a thing!

Tetsuya’s Tuna Tartare with further slices, simmered daikon, eggs with furikaki seasoning and miso soup made with aged red miso.

3.5lb tomahawks from Juanito’s in Kennewick, WA.

Covered in butter, rosemary, thyme, and Montreal seasoning. Then in the oven at 170 until the thinnest one was 105.

Didn’t dab the extra butter off them before throwing them on the grill and all hell broke loose. The picture was taken by my buddy after the gas was turned off and I was sprinting inside to grab the biggest set of tongs in the house and a barbecue glove.

Worked out though. A little extra char but still a decent medium rare on both of them.

Everything I used for this chonk is pictured. How can I get a better sear??? Granted it looked nicer before I poured the drippings on top. I let sit at room temp for a couple hours then pat dry before seasoning. Any tips appreciated thanks💯

I used my little sportsman and overcooked them just a little bit they were absolutely buttery and so delicious, I wasn’t even thinking about it when i threw the packaging away to take note. I’m still thinking about the breakfast the next day.

I paid $14 total

aspiring steak connoisseur here! i want to improve… specifically struggle with obtaining a nice crispy crust, other than that, everyone who has tried my steaks say they’re to die for. my wife hated steak before we married and now she only liked how i make them 😁 but i wanted to do better…

FIRST steak was done with literally no experience prior and was done with no butter and no oil and no pan 😂💔… (was don’t on a military installation in temporary housing so we figured it out and it somehow had the most amazing crust i’ve ever had)

SECOND one (most recent, as of last weekend) was on a flat top grill for the first time, and while decently buzzed off several beers. awesome color for what the boys and gals asked for, but no crust. tasted amazing.

the other slides are just off my instagram highlight of steaks BEFORE my most recent one.

I’m about to make another steak for me and the wife here soon. this style of culinary art is a huge interest to me and started when i first ever made a steak. told my friends i wanted to make it something i’m signaturely good at.

please let me know how to get it right so it can’t stop being so expensive 😂

How I Make my Steaks :

The at-home and medium effort way

1. Stage and prep all gear.

NY strip or ribeye steaks premium cut (room temp)
Salt, Pepper, Steak seasoning of choice
Butter
Organic Rosemary or Thyme
Fresh garlic bulb
Nonstick pan because don’t have cast iron 💔
Tongs, spoons, cutting board to rest steak
rinse and stage thyme or rosemary
peel and prep garlic on the side before you start.

2. Stage meat and wrap in absorbent tuff wipe towels for like an hour or until towel has absorbed moisture.

3. season meat and the sides

4. tiny bit of oil in pan

5. place steak away from you

6. place cake pan or some sort of light weight on top 2 min on each side (?)
   REST steak on cutting board
   prepare baste with butter, split garlic cloves, and thyme or rosemary on medium low heat
   baste as you lift off the heat (PREVENT EXTRA COOKING IF NEEDED, let cook if needed)
   Return to rest board and let it sit before slicing and serving

With Sauce Hollandaise and an asparagus & ham stuffed crust

Rich delicious