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I cooked a ribeye in the air fryer, and it turned out better than I’m comfortable admitting. 🥩😳I seasoned it with salt, ...
09/07/2026

I cooked a ribeye in the air fryer, and it turned out better than I’m comfortable admitting. 🥩😳

I seasoned it with salt, pepper, and garlic, cooked it at 400°F, then flipped it halfway through. After resting for 10 minutes with herb butter, the center landed around 130°F and the fat was surprisingly well rendered.

It didn’t have the exact same crust as cast iron, but it was juicy, evenly cooked, and required almost no cleanup. Is air-fryer steak a legitimate method, or should ribeye only touch a grill or hot skillet?

I cooked this ribeye well-done on purpose—and I’m not apologizing for it. 🥩🍳I used lower heat, flipped it often, and bas...
09/07/2026

I cooked this ribeye well-done on purpose—and I’m not apologizing for it. 🥩🍳

I used lower heat, flipped it often, and basted it with garlic butter until the center reached 158°F. After a proper rest, it was fully cooked but still tender, flavorful, and far juicier than people claim a well-done steak can be.

I even added a little ketchup beside the eggs, which will probably upset the steak purists even more. Is well-done steak always ruined, or does it only become dry when it’s cooked badly?

Same skillet, same cooking time—and somehow I got raw, medium-rare, and well-done. 🥩🤦‍♂️The butcher cut these tenderloin...
09/07/2026

Same skillet, same cooking time—and somehow I got raw, medium-rare, and well-done. 🥩🤦‍♂️

The butcher cut these tenderloin medallions at three completely different thicknesses, but I cooked them together because they were sold as one pack. The middle filet came out perfect, the thick one was nearly cold inside, and the thin one turned dry before the others were ready.

Should a butcher sell uneven filets like this together, or was it my responsibility to adjust the cooking time for each piece?

I rested this porterhouse so long that we ended up eating it cold. 🥩🥶The cook looked perfect when I sliced it, but I lef...
09/07/2026

I rested this porterhouse so long that we ended up eating it cold. 🥩🥶

The cook looked perfect when I sliced it, but I left it resting for about 45 minutes while I finished the potatoes, green beans, and gravy. By the time everything reached the table, the steak had dropped to 91°F, the fat had started to harden, and the garlic butter wouldn’t even melt.

Would you sacrifice a little juice and serve steak hot after a shorter rest, or is 45 minutes actually reasonable for a cut this large?

This flank steak looked perfect, but every bite felt like chewing a bundle of rubber bands. 🥩😬I grilled it hot and fast,...
09/07/2026

This flank steak looked perfect, but every bite felt like chewing a bundle of rubber bands. 🥩😬

I grilled it hot and fast, rested it for 10 minutes, and thought the medium-rare center looked great. Then I started eating and realized the slices were long, stringy, and unbelievably tough.

After looking at the remaining piece, I’m pretty sure I sliced the entire steak with the grain instead of against it. Is the rest still worth cutting correctly, or have I already ruined the texture?

The steak on top looked incredible—then I opened the $67 package and found these two hiding underneath. 🥩😤The visible ri...
09/07/2026

The steak on top looked incredible—then I opened the $67 package and found these two hiding underneath. 🥩😤

The visible ribeye had beautiful marbling and an even shape, which is why I bought the pack. The other two are thin, barely marbled, and covered with large strips of fat and gristle that couldn’t be seen through the label.

All three were sold together as USDA Prime, but only one looks remotely worth the price. Is this normal supermarket packaging, or would you take the entire pack back and ask for a refund?

The steak released from the pan—but the entire crust stayed behind. 🥩😩I dried this ribeye, seasoned it, added oil, and t...
09/07/2026

The steak released from the pan—but the entire crust stayed behind. 🥩😩

I dried this ribeye, seasoned it, added oil, and thought the stainless-steel pan was hot enough. When I tried to flip it, the steak resisted, so I waited another minute. It finally came loose, but the beautiful brown crust remained welded to the skillet.

The inside still reached a perfect medium-rare, but that pale torn surface ruined the texture. Was my pan not hot enough, did I use too little oil, or did I simply try flipping it too soon?

I paid $72 for my first 60-day dry-aged steak, but the smell nearly made me throw it away. 🥩👀The outside is extremely da...
09/06/2026

I paid $72 for my first 60-day dry-aged steak, but the smell nearly made me throw it away. 🥩👀

The outside is extremely dark, some of the fat has turned yellow, and one edge still has a hard, leathery layer attached. When I opened the paper, it had a strong funky, almost cheese-like smell that I’ve never experienced with normal steak.

The butcher said this is exactly how properly aged beef should look and smell, but I’m still hesitant to put it in the skillet. Does this look normal for a 60-day dry-aged steak, or would you take it back?

I paid $89.72 for this tomahawk, and most of the weight appears to be bone. 🥩💸It looked enormous while it was wrapped at...
09/06/2026

I paid $89.72 for this tomahawk, and most of the weight appears to be bone. 🥩💸

It looked enormous while it was wrapped at the butcher counter, but once I opened it at home, I realized the ribeye portion was much smaller and thinner than expected. At 3.74 pounds, that long bare bone added a lot to the final price.

I know tomahawks are meant to look dramatic, but nearly $90 feels steep for this amount of actual meat. Are tomahawk steaks worth the presentation, or are they just overpriced ribeyes with expensive handles?

The filet was cooked perfectly—and somehow still almost impossible to eat. 🥩🧂I bought one of those Himalayan salt blocks...
09/06/2026

The filet was cooked perfectly—and somehow still almost impossible to eat. 🥩🧂

I bought one of those Himalayan salt blocks, heated it slowly like the instructions said, and cooked this filet directly on top. The center came out exactly where I wanted it, but the bottom absorbed so much salt that every bite tasted like seawater.

To make things worse, the block developed a deep crack and started shedding chunks onto the tray. Are salt blocks actually useful for cooking steak, or did I waste money and ruin a perfectly good filet?

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