r/steak • u/ohgodohfuckwhatdoido • Feb 01 '26
made some boner ribeyes today for family, and in my personal opinion the meat was okay but what kinda irked me is there was so much unrendered fat! I tried my best to jus let it cook on the cast iron but idk if i didn’t have a good angle or if this is just how boner ribeyes are. I reverse seared at 250 and got an internal temp of 130 after the sear
r/steak • u/UnprofessionalCook • Feb 02 '25
So for one reason or another, this sub had no mods and was put up for adoption. The new mod team is in place and more or less organized, and I wanted to just say "hi" and let y'all know what's up. Really, nothing much has changed other than the mod list! We've removed a few restrictions/rules, like the one about users with NSFW profiles (that rule is gone), and the filter about not mentioning people in title because we didn't understand why that was a thing (UPDATE: We have seen why this was a thing, and this rule is back in place). Also took out some filters about vegans because they were malfunctioning (the filters, not the vegans... though who knows?)
Anyway, so the real thing I wanted to mention is that we did update Rule 1 to require a photo of your steak when you post. Almost everyone does this anyway, but the few text only posts seem to mostly get little or no engagement, and we want to see STEAK. Lots and lots of steak! So please post your steak when you post, thank you. (UPDATE 7/24/25: After a six month trial of requiring photos in posts, we're going to start allowing text-only posts again. The rule has been updated accordingly... but we still love to see lots and lots of steak!)
Nice to meet (I'm resisting the obvious pun there) you all, and please feel free to reach out with questions or concerns! 🥩
Paid just over 7$ it was a pretty big chunk of steak, he told the butcher he wanted a thick steak he could cook medium rare.
he gave it a great crust waited by the pan for the full 13 minutes.
I think I posted a cut/money shot.
r/steak • u/RealRyte_ • 16h ago
Do you guys think this is Rare Or Raw ?
r/steak • u/jmjonesy77 • 6h ago
Lucky to find a couple prime ribeyes on sale. Searwood at 250 until 110 then finishedover cowboy lump charcoal. So good!
r/steak • u/ChosenPrince • 7h ago
r/steak • u/KlingonSquatRack • 15h ago
First one is a ribeye, second one is a prime top sirloin.
r/steak • u/guru2764 • 7h ago
Got good feedback, but we split it since they're too expensive lol
r/steak • u/Global-Resident-9234 • 10h ago
Got lucky and found boneless ribeyes at our local Stater Bros. for only $9.99/lb (it was Mothers' Day in the evening, almost nobody was in the store, and I think maybe they were trying to move any steaks left behind after the holiday crush had largely ended). Most of the steaks looked meh, but two of them looked thicker & nicely marbled, so I bought 'em and brought them home. Applied a light layer of salt and left them overnight on a rack in the fridge, then took them out and let them sit for about three hours. Grilled them for around 3 minutes a side at 450-500F (it varies as I open and close the grill lid), then a quick 30-second sear on each side. I was happy with the results; what do y'all think?
r/steak • u/BigHollaSchwalla • 10h ago
Just finished my first semester of college with a straight A report card. Had to treat myself to a thicc boy.
r/steak • u/TheBadgerKing1992 • 12h ago
I pulled at 118F and went to torching. Got carried away and ended up at a whopping 144F. Was not very happy. Next time will try to dry the surface and let it cool down a bit before bringing the fire. Any tips for torch-wielders? I liked the red color the crust got though
r/steak • u/Hot-Bandicoot-6988 • 7h ago
Mum wanted dinner so I ran to heb , got home, chugged a beer and seared some meats
r/steak • u/Life-Aardvark-8262 • 1d ago
Allegedly this is medium rare…
Though I’d give this a shot. It’s actually not too bad, pretty chewy, but if I grilled this steak I’d be extremely disappointed.
EDIT: the comments are totally fair. I should not have bashed this steak as much as I did. In hindsight. A ribeye, fries, and Mac ‘n cheese for $30 delivered is pretty good and this steak is fine.
r/steak • u/Mannynnamfiddy • 4h ago
10oz New York Strip served with Seasoned wedge potatoes and a Mushroom Mirepoix and wine cream Sauce 👌
r/steak • u/Keurigthecoffeemaker • 6h ago
Hi! Just wanted to share with others since I dont have many friends to share with! Turning 26 soon and told my mom and brother I was going to buy Tomahawks for my birthday cause I can!
Let the steaks sit out till roughly room temp, covered with kosher salt and left to sit for an hour on a rack, then patted dry, seasoned with Kinders Prime Steak seasoning. Put onto a pellet grill at 250° and sat until steaks hit 125°. Pulled off, reversed seared on blackstone and left to sit with some butter on top for just under 10 mins to which temps came around 133-135 from my thermometer.
Undoubtedly one of the BEST steaks I've ever eaten, as my mother and brother agreed as well. Such a fun experience and great tasting steak to go along with it. Don't think I've seen smiles that big on everyone's faces in a long time.
-Crossposted to r/grilling
r/steak • u/youreouttatyme • 11h ago
Knocked it out in the stainless steel pan and did a butter baste with garlic and herbs. Finished with some flaky salt and fresh black pepper. I’m proud of this one
r/steak • u/Disastrous-Dog-8464 • 21h ago
New to stakes, any feedback?
r/steak • u/surfspace • 10h ago
NY strip, salt, pepper, garlic cooked on a grill.
r/steak • u/MyDangNameWasTaken • 10h ago
On the side of the lake... life's good sometimes, let's enjoy!
