r/steak #2

About 402 results (0.01 seconds)

Unknown steak i bought for $2

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2 lbs of Wagyu ribeye for 2 years of sobriety

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Round 2 sous vide Filet

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Picked up my first charcoal grill 2 days ago. Safe to say it’s been a success

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One of the most beautiful steaks I have purchased and cooked Pt. 2

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20 images

First time reverse searing a 2” thick prime rib

May 8 ⋅

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2.1lb Snake River Farms tomahawk - my first ever attempt at cooking a tomahawk steak!

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2 inch Ribeye, unfortunately I don’t have a thermometer so I guesstimated the cook time and I’m honestly

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Im not used to 2 inchers, so I am thrilled with the results!

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1.2 lb ribeye for dinner

Jun 5 ⋅

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11 images

You know this cut. Sous vide 137 for 2.5 hours. Searzall sear.

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2 1/2” Prime NY Strip

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2 am dinner, all in a pan’s work 😋

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2.5in tomahawks.

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3 images

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5 images

Hotel cook part 2 - with modifications

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137F Ribeyes / 2” Cowboy Ribeye Advice

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2.75lbs Tomahawk finished w/ Truffle butter.

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First ribeye in 2 years.

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6 images

NY strip seared for 2 1/2 minutes aside and butter basted with a side of garlic parmesan asparagus

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Birthday dinner means you need 2 plates!

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2 lb Porterhouse

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Update: The 2 Wagyu steaks I found in the 6 pack New York Steaks at Costco was amazing!

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2 inch ribeye... Yummy :)

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Take 2 at Reverse Sear

Feb 2 ⋅

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2 images

Came back with 2 steaks and no compressed air in a can.

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First steak I've cooked in about 2 years. Ribeye. 9.5/10

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2 images

2 kg Tomahawk ribeye

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3 images

I’m a private chef and my client eat one of these a week...can’t tell but it’s about 2” thick

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What's the difference between these 2 steaks? Cut, prep, cook, quality?

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Ribeye for 2 on the Weber, and Fondant potatoes.

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This was reduced, 2 steaks for 3.50.

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3 images

2 inch thick prime strip revered seared.

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3 images

Drunk steak at 2 AM

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2.5lb Bone-In Ribeye at 225°F

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Celebrated 2 year wedding anniversary by cooking my first NY strip.

Mar 9 ⋅

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3 images

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11 images

Wife is away for a month, here is my 2 week in treat.

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2 images

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Round 2: got roasted last time I posted, fair enough. How’s this:

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5 images

Sirloin cap/picanha 130f @2h

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They said they had 2 and would put them aside if I wanted them.

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6 images

It was my first time cooking steak over charcoal. Did I do okay? This might actually be the crust from hell. As a side note, AI lied to me about how long to cook this 2.5 tomahawk for. It said 30 minutes total. I could feel it was ready around the 20 minute mark so I removed it from the grill

Aug 7 ⋅

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2 images

I dry brined for about a day & 1/2 with Kosher Salt and cracked black pepper. Salt to your preference.

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4 images

I prefer a crust on my steak so I sear for a minute & 1/2. (I love cast irons but use your preference. Cast irons hold heat and distributes heat evenly)
Finished product, as stated previously, I love me a good crust!
Crappy picture, but delicious. My wife and I love eating this with a Balsamic Vinnegrete dressing. add goat cheese and you have a meal! ps. we forgot to add cranberries.

Pup turned 2 today. Figured that was a solid excuse to sear some strips

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7 images

American Wagyu Round 2

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10 images

2nd attempt at grilling a ribeye

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3 day dry brine in the fridge, then seared 2.5 mins each side. How did i do?

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2 images

Divorce steak post #2

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3 images

My first 2-inch steak: charcoal-grilled ribeye. How did I do?

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2 images

Had the butcher cut me a 2 inch ribeye

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3 images

2 perfect NY strips on the grill

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Celebrating my wife's 2-year mark for being cancer free with a nice filet.

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Costco ribeye salted 2 days prior crust was so good it crunched

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Yall said 2 months ago to get a cast iron. I delivered.

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2 images

Grilled 3 minutes one side and 2 minutes the other.

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Sous vide tomahawk. 127°F for 2 hours, finish over chimney.

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$62 ribeye from a restaurant who’s owner was in top chef season 2

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2 images

24 hour salt brined dry aged Rib eye. 2.5 hour bath at 130° and finished on cast iron.

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Look at my meat pt. 2

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6 images

2 Tomahawks with board sauce

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First time cooking a 2 inch Rib Eye

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Reverse seared, 2” prime ribeye.

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2” Bone-in GrassFed Ribeye

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Someone mislabeled! Got these bad boys for $2.47

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Just cooked 2 x 300g porterhouse for me and my boy - perfect 👌

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3 images

Sous vide for 2 hours at 57c

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Wife is out of town, 2” thick USDA prime ribeye for me.

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Today's dinner: 2 steaks and a Guinness

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2 lbs Bone in Ribeye cooked on the Weber with mesquite charcoal for 1 hr at 300 F.

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3 images

Eggs, pepper, seasoning salt and black coffee. 2 minutes per side in cast iron.

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2.5 pound Bone In Ribeye! Cast iron seared and baked to finish. Rested for 9 minutes.

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2 nice prime ribeyes

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2.2lbs of bone in ribeye “cowboy cut” from Buds custom meats in Sonoma County. Wish me luck my dudes

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Definitely top 2 best steak I had

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seeking feedback. sous vide at 130f for 5 hours and seared for 2 mins each side. most part of ribeye

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6 images

The ol' 1-2... 1 if by land - 2 if by sea

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First time using Immersion circulator. 2hr @129 then seared in screaming hot cast iron. How'd I do?

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2 days from freeze-by, $10 a pound

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About to cook up these 2 beauties!

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Smoked for 2 hours then finished in the pan

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2.6lbs Prime Ribeye... to be continued.

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Happy 2nd birthday bud...enjoy!

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2.5 ribeyes on campfire: or, How to Win Canoe Trip

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Last night I celebrated losing 40 pounds over the past 6 months with a 2 pound ribeye.

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Yesterday I went back to work for the first time in almost 2 years.

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2lb Wagyu Ribeye, New York, & Filet...

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Bone in ribeye to end a steak dry spell (2 weeks)

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21oz of Australian Wagyu, about to take a 2 hour bath.

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Normal sear cooked almost 2 minutes per side

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2 images

My first sous vide steak. Costco prime grade boneless ribeye. Sous vide 130 x 2hrs 1 min sear. Salt pepper. Eat.

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Reverse seared a 2 inch rib-eye. Love the charcoal firestarter for that. The heat is impressive.

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Tomahawk #2, last one got good reviews but tried to improve it a bit more with some suggestions!

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5 images

2.75lb Costco tomahawk reverse sear

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Tenderloin on the grill at +500 degrees for 8 mins flipping every 2 mins for med rare.

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3 images

Started taking cooking semi seriously about 2 weeks ago, this was the first steak I made on my new cast

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Sous vide at 125 for 2 hours then seared on the grill.

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Why spend $60 at a steakhouse when you can spend $60 and 2 hours making it your self?

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3 images

Porterhouse for 2

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2 NY strip sous-vided at 130°F then seared in a cast iron skillet with butter and rosemary.

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need to freeze some but have no vacuum sealer at the moment, what method should I use to freeze for 2-

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Pup turned 2 today, time flys and grass fed ribeyes

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2 days to go! Started the dry brine.

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Salt/pepper/Rosemary. 132 degrees. 2 hrs sous vide method.

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Attempt number 2 at reverse sear... how’d I do guys?

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Sous Vide ribeyes 2 1/2 hrs at 129 then seared for 1 min a side over a charcoal chimney.

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Cooked 2 minutes - flip - 2 min - flip - 2 minutes - rest for 5, aiming for medium rare

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