For me, it’s either jacket potatoes or thick-cut chips (fries). What’s your preference ?

i rarely eat steak, but when i do i eat a lot . ate 4 this week(including this one) so i might rest and eat the 2 i have next week!

I went to the butcher and was looking for a skirt or flank steak for tacos, he offered to cut some up but said they had bavette steak ready to go and it comes from the same area.

It was a bit pricier but figured Id give it a go. Looking at it now, it appears to have good fat content and not sure I want to pound it out and marinate for a day.

Any experience with this cut? Whats it best in?

How do I cook a prime rib in a Samsung stove with that auto cooling fan? We just got a new Samsung stove and noticed the cooling fan comes on after the oven turns off. Can I still cook a prime rib in the oven? Do I need to turn fan off? Any help appreciated.

Strip steak with an omlete, kale, bacon and mushrooms

Too mouth watering to get a pic post rest

I don't mind a little bit of a "burnt" crust, but on first glance, my "customers" aka my family, weren't too happy.

I believed I had to get a pan at around 350f to add oil (I like avacado oil for its high smoke point) , and sear the steak at 450. I did that with my thermometer, only added salt and pepper to my steak, and it burnt.

Am I supposed to flip it constantly or sometimes? I was also led to believe that if it's still "stuck" to the pan, I don't flip it yet. It should just release when properly seared and browned.

If any of these steps are wrong, please correct me. The steak still tasted great after I cooked it later to my desired internal temperature but I would like not such a brunt crust next time. Thanks!

Baby arugula topped with pickled beets, blue cheese crumbles, and finished with balsamic reduction,Roasted potatoes, Tender pan seared steak

Reserve sear ribeye with sliced tomatoes, burrata, and basil. Drizzled with olive oil and aged balsamic vinegar

I wish of gotten you boys a money shot because this was the best steak I have had in 2024. Was cooked a perfect medium rare nice red middle. Tender, as soon as the cap touched my tongue my taste buds were dancing like they were on their 3rd dose of molly at burning man.

Should I remove like at 110?

Is this too raw? I’m trying to get a good sear and am always afraid I’m going to overcook it but I fear I take it off too soon.

Any tips appreciated. I literally do not cook ever but have started to recently bc of a new meal plan I’m on. I have to eat 4oz of steak w my lunch.

One of the best things I’ve ever put in my mouth pause But seriously, can’t think of a time I’ve enjoyed red meat more. If you’ve never had a Wellington, I implore you to find the nearest restaurant that serves them.