Hi!

I'm looking to buy a wireless thermometer, that I can use when reverse searing steaks in the oven.

I heard good things about the ThermoPro TP20, but was curious to hear what you guys are using and if you have good experiences with a particular brand?

My local butcher was blowing out top sirloin roasts.

Decide to make a deconstructed Wellington. First time with puff pastry. First time with a duxelle.

Sous vide for 4 hours.

Served it with gravy and broccoli. 10/10 will make again.

Prime New York strip in the fridge for like eight hours while I was at work. Smash fried potatoes with Parmesan, spinach and garlic, and zucchini and goat cheese. Was feeling ambitious and honestly don’t think I did a good job on anything but the steak.

I don't mind a 1.5" ribeye but 2" on a fillet is my preference. Curious what others prefer

I'm a big fan of cast iron, I like to smoke meats (stick & coal or pellets), and I love grilling (charcoal or propane). I've cooked ribeye in the past many times as it's my favorite cut. Usually I'd just sear it on both sides and finish on the stove or oven when cooking inside. My first impression of the butter basting method was that it was just an attempt to overcomplicate cooking a steak to make it seem more dignified or regal. This was my process for my 1.32 lb ribeye:

• Removed ribeye from refrigerator, patted dry, applied salt and pepper to all sides
• Preheated my cast iron skillet in the oven at 450
• Moved cast iron to stove and kept heat at medium-high to heat up oil
• After steak had sat for 30 minutes, dropped into skillet
• Cooked for approximately 5 minutes
• Flipped, dropped in butter, rosemary, thyme, shallots, garlic cloves
• Cooked for approximately 6 minutes until reaching 130 degrees
• Rested for 10 minutes

I had made the mistake in the past of using the pre-chopped garlic and only including rosemary with my butter. This time around, I deferred to actual cloves of garlic, added shallots, included the rosemary but added thyme as well. Instead of the normal 'steak seasoning' I've used in the past, I chose to go with just kosher salt and fresh ground black pepper. I patted the steak dry, then seasoned it, including the sides, patted the seasoning in without apply any binding agent to the steak itself. I let it sit with the seasoning for 30 minutes before cooking. I used a small amount of oil in the pan, just enough to coat it. My flip was based solely on the fact that it was a 1" cut so it was a best guess for me. Overall, this was a top five steak for me, I plan on doing this again soon to see how I can improve it. Please give me any feedback you have!

https://preview.redd.it/x9xwj1u5wnsd1.jpg?width=3072&format=pjpg&auto=webp&s=b89cc47d4e8673a55151bb1076a6cece8ae01de0

https://preview.redd.it/y3nh4gacwnsd1.jpg?width=3072&format=pjpg&auto=webp&s=c2fb23da7ecc9f9d7331d546cd93ad02dab309a2

https://preview.redd.it/w4ind2u5wnsd1.jpg?width=3072&format=pjpg&auto=webp&s=54c437abea3e8bc24c5d0c93e6c94f6f6112d50a

https://preview.redd.it/uhmfoau5wnsd1.jpg?width=4080&format=pjpg&auto=webp&s=e5b2718186f31abc499e732ad26311eaac6cb23f

Costco filet mignon

Tok t

Very curious what your last steak would be?

I rarely cook steak but when I do it’s often medium well which I’m not a fan of. But i started using a thermometer. These steaks were at 127F and I was worried they were going to get too cooked so I pulled them and let them rest the temp reached 130 while resting. I still ate it tho it was delicious I’m just worried that If it’s to rare to eat safely

Don’t really know nothing about steaks, but I got these from a grocery store instead of Costco like I usually do and they came with gray spots is this normal?

Probably one of the best steaks I have ever eaten

I pretty much only own a cast iron, there is an oven in the house though.