r/steak

Off the bat, don’t compare it to a legit Japanese A5 Wagyu, they are worlds apart. However, at £6.99 for 227g, it’s not too shabby!

Dry brined the night before, straight to pan (no reverse sear), avocado oil, 90s each side flipping every 30s, rested with butter, going for rare. Served with blanched asparagus, cheesy mash and an excellent £4.99 Malbec (thanks Tom Gilbey). Highly recommended.

This addiction doesn’t need to cost a fortune!

Reward to myself the day after completing 75 Hard

14 day aged 1.5 lb ribeyes from HEB, also my first time using a cast iron pan to cook a steak

Tasted amazing

Let's be quick before the grey band police shows up!

Did a ~20 hour dry brine, did not take it out more than 20 mins before searing, seared in clarified butter, then popped it into a 90c oven for 5 minutes. Then I let it rest for 3 minutes.

Happy with the cook and sear but obviously less grey band would be desired, still was delicious though! Tried it with some new Shii-take Szechuan hot sauce I got but thought it was a bit too acidic, maybe it'd do well in a compound butter or butter sauce.

Reverse seared for the first time with the advice from my last post and the steak was incredible!!!

Reverse seared using Traeger set at 250 then seared on Blackstone. Personally, I think these ribeye caps taste incredible. But I am sad when I look at all the ribeyes in Costco that are missing their caps… Also the price is not ideal.

reverse sear to 118 finished on charcoal

It was vacuum sealed and frozen since May 2025.

As the title says.

Figured I’d spoil myself for my birthday. 2 thick rib eyes. Always hesitated on reverse searing so I decided to just go for it.

Splurged on a stainless steel pan since the grill mark pan gets hate lol.

Oven for at 240 until internal hit 110-115. Onto the ripping hot pan with avocado oil.

The crust was irrefutable but ended up over cooked. Still tender thanks to the dry brine.

Was absolutely delicious

Cooked in the BBQ

Got these huge 2 inch ribeye steaks for a dinner party. Never cooked steaks this thick before. Im guessing the best way to cook these would be to reverse sear them and finish on the pan? Would you recommend it tie these up, cause they feel like they could break apart during the cook?

Any advice welcome.

I always have grey band issue with reverse sear because I suck ass. Well sous vide is so gosh darn easy even I can get this result. Wish I did this sooner.

NY strip steak with chorizo sweet potatoes!

I always get the best results in a stainless steel pan :)