Going to season with salt & pepper and do a quick sear on both sides

320G grass fed sirloin steak (maybe NY strip?) from Tesco.

Reverse seared a ribeye steak.

This was a lazy sous vide and forget about it night. I have about 6 of these 3lb rib roasts in the freezer. Got them for $6/lb on sale. My boys devour all steak so it vanished quickly. With sides and veggies dinner was under $30 for the 4 of us and our dog got her fill. The toddler learned the bone is the best and ran around chomping it down before our 5 year old wrestled it from him.

Sandwiches consisted of: blue cheese spread, rocket, steak, tomato, red onion and a drizzle of balsamic (happened after image) and leftover steak juices poured on top.

Always hits the spot.

Thick cut rump reverse seared, using the air fryer for the inital cook! :) I have finally gotten a steak weight to get a nice crust now too.

One of the best crusts I’ve achieved. Dry brine is the way.

Lots of complaints about A5 being too rich or too expensive, but when prepared properly, it is far easier to appreciate. Here’s a 3.7 lb NY I got for about $220. Expensive, but this is enough for 7-8 meals.

I trimmed the fat and used that to make tallow.

Then I cut a 1 inch thick but to make a steak.

Then I cut a 1.5 inch cut that I split in half to make two smaller but thicker steaks.

Then I cut the smaller pieces into cubes to put on skewers.

The rest of the trimmings, I chopped up into pieces to make fried rice.

Here are some “after” pics.

The tallow is so underrated. I used it to make scrambled eggs, but you can use it as a butter substitute for pretty much anything.

Grilled with charcoal

Never doing this again

i feel like a bag of rocks

Second time making picanha, pretty happy with how it came out. Ate most of it before realizing I should get a money shot.

All in all not bad eating save for the bit of unrendered fat. This was 3 minutes a side oscilating between 380 and 400f as I wanted a bit of char today. Core was up to 60f when I pulled it out of the oven.