How nice does my rare steak look from 1-10 and how could I improve

We went to a highly acclaimed restaurant and had a great experience with drinks, appetizers, and entrées. However, I do not believe this steak was what I ordered. I’m not going to disclose what I ordered to keep this completely unbiased. Please let me know your thoughts on what cut of steak this is! I will say that it was ordered from the Wagyu section. Thank you!

​

Prime chuck roast from H-E-B seasoned and dry brined overnight with 2 Gringos Chupacabra Brisket Magic. Then it was slow smoked starting early this morning for 8 hours over post oak before going into the Instant pot to finish like a traditional pot roast. Served with my homemade spinach and artichoke dip!

Sooooooo goooood!

WTF. Anyone from the south remember Winn-Dixie? Their slogan used to be "The Beef People."

Braised then seared beef tongue(mexican lengua inspired)
Seared U10 scallops
Radish for texture and color.

I thought it was a pretty good deal for $25.

Threw it on the smoker and reversed seared it to medium rare, perfectly juicy and tender.

Hey all,

I’m just getting into cooking wild game, specifically pork and venison. I recently got some pork back strap, would bacon wrapping it be a good idea? Or is “pork on pork” a bad idea? Don’t want to waste the meat if it’s not good. Thanks in advance!

I was very happy with how this turned out.

8.9lbs - $161 CAD

Seasoned with kosher salt and fresh ground black pepper.

Set oven to 175F (lowest my oven goes) and cooked it to 130F (this took about 7 hours or so) and let it rest (loosely tented for 1 hour).

Finished in oven at 550F for 10 minutes and it was amazing.

Ostrich steak cooked on griddle top.

Air fried

Wanted to use nitrite rather than nitrate lmk

First time I’ve seen this product at my local grocer, how would you approach? I think it was $18, forgot to save the packaging.

Kind of new to grilling in general and have never tried reverse searing. This was my first go... I just left these on the cold side of the grill and then moved them to the hot side for the last few degrees.

The only way to have it. Always melts in my mouth.

I seasoned the ribs overnight with raw sugar, kosher salt, #10 & #16 mesh black pepper, garlic powder, season salt, adobo powder, chipotle powder, celery seed, sumac, & arbol pepper using Italian dressing as a binder. I left the membrane intact on the ribs since it will protect the meat during the cooking process. I barbecued these ribs on my Weber Smoky Mountain smoker from start to finish using only direct heat, starting with the meat side down with the grill grate directly over the coal box. I made sure to move to ribs around so they would achieve a nice sear without burning. After the ribs had achieved a good crust I moved them to the top rack of the smoker with the water pan removed to keep the heat direct & cooked them at 300F until tender. I mopped the ribs every 8-12 minutes using a mixture of beer, orange juice, cider vinegar, onion, poblano, crushed garlic, lemon slices, brown sugar, salt, & arbol pepper that had been brought to a boil & allowed to cool (add 2 parts ketchup & 1 part mop to make a bbq sauce if desired). After cooking for 2 hours the ribs were ready to come off the smoker. The ribs were bite through tender while still retaining nice char/grill flavors, the cooking method also turned the membrane into a nice crispy texture with the soft meat. This was a really fun way to do ribs & while I don’t think this replaces smoking ribs with indirect heat I do think it’s a good alternative & suggest other people give it a try & see what they think. I served the ribs with sweet baked beans & esquite.