Just bought these for about $13 and was wondering if anyone had any ideas for best way to cook. The cut is called Misuji(also known as oyster blade I believe) and is a very tender piece of meat. I usually just put a little bit of salt and pepper and grill them up just enough to get a nice sear and they are great as just a steak.

This time however I would like to try something a bit more creative. I have access to a grill, stove, oven, air fryer and sous vide. I also have a fully stocked spice rack as well as the usually fresh ingredients (onion, garlic, rosemary, thyme, etc.).

Thanks in advance for the ideas.

Reverse sear, dry brine, spg. Crust wasn't perfect, but it was damn good.

I bought 4 NY strips from Costco today. The ones I bought looked darker red than the other steaks nearby, but the marbling looked better so I got them anyway. I made 2 of them for dinner, and they tasted awful. I couldn’t eat more than two bites! My girlfriend spit hers out after the first bite :(

I seasoned 2 of the steaks with salt,pepper, and garlic salt, then I sous vide cooked them for 3 hours at 134 F. After that, I seared them for a couple minutes per side. They looked great, but they tasted very metallic. This process has given me great results with ribeyes in the past, so I don’t think this caused the bad flavor.

I’m wondering if there’s anything I can do to save the 2 steaks I haven’t cooked yet. I’d really hate to throw out $50 of meat.

Made some steaks for my girlfriend and I on the weekend. Wagyu rump done in a Japanese cast iron (Vermicular).

Hi all, I've learned so much from lurking on here. I've tried my hand at a reverse sear, the wonder of a dry brine, and how important it is to get that thing as dry as possible before hitting the ripping hot skillet. But today, I was stumped.

My local store had a sale on some thin sliced Delmonico steaks (talking like <1" before cooking). My hope was to get them on the pan for a really short cook on both sides, as much of a sear as I could, and then pull it.

Lo and behold, it didn't work out. This thing went well done almost immediately, and it started curling up right away so I couldn't even get a good sear on it.

Is there any way to cook something like this like a "normal" steak, or is it related to dicing + pan-frying, etc.? Thanks!!

I just had an amazing choice ribeye from a local butcher. Clearly much more flavorful than prime from Costco. I’m starting to think there’s a lot more to this than just grading. Honestly I don’t exactly understand what’s going on but damn the local high end stuff really is far far better than the supermarket. What’s the deal?

What do you guys think? I really enjoyed it! Using the grill late in the season.

I did a reverse sear... Internal temp to 120 and finished off into a stainless with butter and garlic. The audience appreciated but may have been a little intimidated by the extra pink... Maybe 125 internal and then sear for the average consumer?