What do yall use to season ur steak? I’ve heard a lot of things but I wanna try new things.

Im making steak and accidentally bought osso buco cuts, help please how do i make them into steaks, i only have an hour

Wanted a steak last night and went for the usual SPG seasoning and realized I was out of salt. Saw the Everything but the bagel seasoning and decided why not. I thought that it had a good flavor and left a great crust. I probably used a bit too much as the taste was a bit salty. I probably won’t make it an every time seasoning but will experiment again with it. Has anyone else tried it? What are your thoughts?

I had a rare sirloin from Goodmans and the meat was very rare, but the far seemed fairly well cooked(as if it was cooked medium-well). https://www.goodmanrestaurants.com/

How do they cook it like that? If I was to cook the fat that much either on a pan or sous vide then the meat would be overcooked. So how do they do this magic?

Ribeye with mini potatoes and a gochujang mayo for date night.

Brought a whole tenderloin, came vaccum sealed, frozen. placed it in cold water for 1h until i could cut through it.

However out of all the filets i've ate, it genuinally tasted off... Is it just me or does rapid defrosting affect flavour?

Been lurking here for some time and took some courage to share my new year I ate with my partner but... Here it is. Let me know what you think. I'm always open to feedback.

44 Farms Choice Bavette - https://www.44steaks.com 4 hour fridge dry brine with Oakland Beef Dust 2 hour sous vide @129 15min freezer rest unwrapped after aggressive paper towel pat down 90 sec high heat sear in stainless pan with just a touch of neutral oil (avocado)

Damn….I will never underestimate a top quality choice steak again!