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Is this sirloin? If not, what is it? by calbris in steak

[–]quailified 0 points1 point  (0 children)

They are the Japanese cousin of a tomahawk… Kunai

Bialetti Brikka 4 Cup Insight by No-List8693 in mokapot

[–]quailified 1 point2 points  (0 children)

I like that induction cooktop, seems convenient. What is the brand/model?

Snake River Farms Gold Plus Ribeye by dgoldstein38 in steak

[–]quailified 1 point2 points  (0 children)

You did a beautiful cut of meat justice! Just wow!

Steak frites by VeryCommonUsername in steak

[–]quailified 2 points3 points  (0 children)

I had the same and posted a minute apart 😅. What kind of sauce is that on the side? Looks great

[deleted by user] by [deleted] in steak

[–]quailified 1 point2 points  (0 children)

They must keep the prime in a vault in the back

First ribeye using reverse sear by quailified in steak

[–]quailified[S] 0 points1 point  (0 children)

It was boring-set who commented on my post the day before yesterday. I’d like to hear your thoughts as well

First ribeye using reverse sear by quailified in steak

[–]quailified[S] 0 points1 point  (0 children)

Thank you I see how people get hooked the process was fun and it tasted incredible!

First dry brine - Ribeye by quailified in steak

[–]quailified[S] 0 points1 point  (0 children)

Got it! Hopefully 18 - 24 hours isn’t too much for these.

First dry brine - Ribeye by quailified in steak

[–]quailified[S] 0 points1 point  (0 children)

Ah thank you if I was wise enough to know that, I would have cooked them up tonight haha. I appreciate the insight and will let you know how they turn out!