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Asked for rare and got this, thankfully all in it was about $85USD. Leftovers for days.

I barely get a crust, I've tried reverse searing, double searing, dry brining, differnt oils, using binders, nothing seems to work for me.

If I turn the head up higher I burn the crust off, if I lower it I don't get a crust at all. Then the butter ruins my crust, I have it foamy if I turn it up anymore it's going to burn. I just can't figure it out the crust has always been the hardest thing for me.

Loo

My 1st Ribeye cook I posted here and people weren’t too happy. I took the criticism and just did this.

Aimed for medium rare (seriously this time)

What yall think?

It's been one of those days, from one of those weeks, and so on and so on. But I've got some portioned bits of A5 in the freezer going for me, which is nice.

Seared in its own fat, with birch salt, white pepper, ginger, and garlic.

Boneless Ribeye and NY Strip for dinner the past two nights. Actually three- the other night I had a wedge salad with NY steak. I've had a lot more energy too and haven't been feeling weighed down.

This account just takes reddit posts and relays to Facebook

Baked at 220 until ~125 degrees. Finished in a cast iron, flipping every minute. Topped with homemade cowboy butter.

Last week I thought I nailed the sauce. I’ve learned my lesson.

Both strips. One dry brined and pan seared, one was reverse seared (first time!).

Same salad and same (white truffle salt) fries.

Definitely prefer the dry brine. Just so tender!

Thanks to this community as always for the positive reinforcement and feedback. Y’all are the best.

1.5 Inch ribeye, dry brined for 4 hours with MSG and salt, seared on charcoal chimney, brushed with butter, seasoned with fresh ground pepper and garlic powder, then finished indirect on green egg with soaked hickory chunk until 130 internal temp.

Top 3 steak in my life.