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!

Salt, pepper, olive oil, 90 seconds a side x 2 on charcoal while drinking a beer at the park for the long weekend. Was a great day.

First time with this grill. Came out delicious.

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

Two hour marinade (fresh garlic, squeezed OJ, lil soy, lil Worcestershire, paprika, ancho chili, cumin, Mexican oregano, lime, pepper) and thrown on the grill.

Hardly the fresh tortillas I get in MX, but these are actually tasty for admittedly super processed but zero net carb tortillas.

Used two different hot sauces bought from two separate restaurants in MX (La Docena and this little spot near Colonial Americana).

I did the thing again. A bit of alcohol involved this time so my temp and time control wasn’t as precise, but it still came out great, just not as close to “perfect” as the last one. Same method as last time, 129 for 2 hours with a sear in stainless steel, then butter baste. I did make a video, but it won’t let me post it direct here and this sub won’t let me post a YouTube link. I’ll try to post on my account or in the comments.

I normally go for US ribeye here in Germany, but as they’ve gotten so expensive ($45/lbs), I tried the French breed Charolais at less than half that price and was blown away. The meat is very lean (less than 3% fat content) but surprisingly tasty for the lack of marbling. Seared for 90 seconds per side, then peppered & salted with sea salt flakes, then cooked at medium temp to 130F on a gas grill.

2 different cuts
2 different qualities.
be completely honest.

My budget is stretched a bit tight right now, so I traded out my big NY Strips and ribeyes for a twelve dollar 3 pack of sirloin cuts. Too thin for a reverse sear, but a hot cast iron and some clarified butter worked just fine. Used blackened seasoning for a dry rub which added a nice flavor to the crust...somehow never thought to use it before.

Ribeye, dry-brined all day, smoked at ~300F, rested for 30mins, then seared over a ripping fire.

Pan fried this bad boy, might be the best one I've ever made

Picked up some NY strips on sale. Pretty happy with how my first grilled steak of the season turned out.