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08/08/2026

Mukbang moments filming together and forgetting the camera 🤣💀 momentsTime .mp4

Perfect reverse sear? Check. 🥩🔥Street taco prep? Check. 🌮Grain police triggered? Double check. 😂I sliced this with the g...
08/08/2026

Perfect reverse sear? Check. 🥩🔥
Street taco prep? Check. 🌮
Grain police triggered? Double check. 😂

I sliced this with the grain just to show off the cook before finishing the job. It was juicy, tender, and exactly what the Steak Club deserves to see on a Monday. 😮‍💨

On a scale of 1-10, how mad did you get before you read the caption? Be real! 😭👀🥩

I didn’t expect my first post to be this polarizing 😁 All good though. Here’s the same roast after coming off the bone. ...
08/08/2026

I didn’t expect my first post to be this polarizing 😁 All good though. Here’s the same roast after coming off the bone. For me, 129° is perfect. To each their own.

Beautiful ribeye tonight, reverse seared to perfection 🔥🥩I didn’t expect my first post to be so polarizing 😁 All good th...
08/08/2026

Beautiful ribeye tonight, reverse seared to perfection 🔥🥩

I didn’t expect my first post to be so polarizing 😁 All good though. Here’s the same roast after coming off the bone and sliced up. For me, 129° is the sweet spot — edge-to-edge pink, juicy, and packed with flavor. To each their own 🍻

Do we accept prime rib roasts here or are the steak purists about to tell me I ruined a beautiful piece of meat? 😂🥩🔥Hit ...
08/08/2026

Do we accept prime rib roasts here or are the steak purists about to tell me I ruined a beautiful piece of meat? 😂🥩🔥

Hit this with a heavy crust, sliced into it, and honestly the color came out exactly how I wanted. Juicy, tender, edge-to-edge pink, and somehow people still act like anything this rosy is one step away from running back into the field 😭

That’s always the funny part with prime rib. If you cook it longer, people cry that you destroyed an expensive roast. If you nail medium rare, suddenly half the internet thinks you served raw beef on a cutting board 🤦‍♂️🔥

Meanwhile I’m over here looking at that crust and rendered fat thinking this thing never stood a chance of surviving dinner.

Here’s that American Wagyu flat iron and this thing is absolutely INSANE 🤘🥩🔥Perfect crust, edge-to-edge medium rare, jui...
08/08/2026

Here’s that American Wagyu flat iron and this thing is absolutely INSANE 🤘🥩🔥

Perfect crust, edge-to-edge medium rare, juices everywhere… and somehow flat iron still doesn’t get talked about enough. Everybody stays chasing ribeyes and filets while this cut quietly shows up tasting like somebody merged beefy flavor with pure butter 😭

What kills me is people hear “flat iron” and instantly act like it’s some backup cut you only buy when the good steaks are gone. Meanwhile this thing eats better than a lot of overpriced restaurant steaks I’ve had lately 🤦‍♂️🔥

And once you throw American Wagyu marbling into the mix? It’s basically unfair. Tender enough to cut with a look and rich enough to make you question why you spent steakhouse money in the first place 😂🥩

Made some roast beef tonight… came out pretty good if you like a light medium rare 😮‍💨🥩🔥And I already know how this conv...
08/08/2026

Made some roast beef tonight… came out pretty good if you like a light medium rare 😮‍💨🥩🔥

And I already know how this conversation goes every single time 😂 Half the people are gonna look at this and call it perfect — juicy, tender, edge-to-edge pink, packed with flavor. The other half are about to act like I sliced up an active farm animal and threw it on a cutting board 😭

That’s the funny thing with roast beef. If you actually nail medium rare, people lose their minds because they’re used to seeing roast beef cooked until it folds like deli meat from a plastic container 🤦‍♂️

Meanwhile I’m over here looking at those slices thinking this is exactly how it’s supposed to turn out. Moist, rosy, tender, and not cooked into next week.

Tried making prime rib for the first time tonight using the “5 minutes per pound + 2 hours with the oven off” method… an...
08/08/2026

Tried making prime rib for the first time tonight using the “5 minutes per pound + 2 hours with the oven off” method… and honestly I was fully expecting disaster 😭🥩🔥

I kept waiting for the moment I’d slice into it and find either a raw center or a dry gray brick after spending all day stressing over internal temp like my life depended on it 😂

But somehow this thing came out juicy, tender, and pink edge-to-edge with that fat rendered down like beef butter 😮‍💨🔥

Now I finally understand why prime rib people get so defensive about overcooking it. One extra stretch in the oven and this probably goes from “holiday centerpiece” to “expensive roast beef from the deli counter” real fast 🤦‍♂️

For a first attempt I’m honestly pretty happy with it… but be honest:
Did I nail the cook or would y’all have taken it further? 👀🥩

Picked up this Mexican-sourced rib roast from a market here in San Diego, and I already knew it was gonna be a gamble fr...
08/08/2026

Picked up this Mexican-sourced rib roast from a market here in San Diego, and I already knew it was gonna be a gamble from the second I looked at it 😭🥩

It had almost zero fat cap on top and barely any marbling inside. I know Mexican beef usually runs lighter and way leaner than US beef, but I figured I could save it. So I went with the low and slow reverse sear—4 hours at 165F, rested for 90 minutes, and finished with a ripping hot 10-minute sear basted in herb butter.

And I already know what the comments are gonna say. Half of y’all are gonna say I should’ve just braised a cut this lean, and the other half are gonna act like I committed a crime by not just buying a Prime roast to begin with 🤦‍♂️🔥

Here’s the thing… the cook was absolutely perfect. But the flavor? That’s where the drama starts. My family was sitting there happily giving it a solid 7/10, but I’m sitting there eating a 4/5 knowing exactly what it’s missing. You just need that fat to carry the flavor. It almost felt like I was gaslighting myself trying to pretend the herb butter made up for the lack of marbling 😂

Lesson learned. From now on, I’m strictly sticking to US Choice (because let’s be real, who can afford Prime in this economy?). But at least the meat slicer saved the day and turned the leftovers into killer thin-sliced roast beef sandwiches. 🥪

Smoked this boneless prime rib low and slow at 225° until it hit 125° internal, then hit it with a ripping 500° reverse ...
08/08/2026

Smoked this boneless prime rib low and slow at 225° until it hit 125° internal, then hit it with a ripping 500° reverse sear for two minutes a side. Threw down a massive heap of truffle fries next to it for some Saturday afternoon grill therapy 😭🥩

And I already know the barbecue gatekeepers are stretching their thumbs in the comments. Half of y’all are gonna see this reverse sear method and agree that smoking it first is the absolute undisputed king of prime rib prep. The other half is gonna act like I committed a federal crime by buying a boneless roast, like there's no possible way a piece of meat can taste good without the ribs attached to it. 🤦‍♂️🔥

Honestly though, when you get that perfect smoky bark on the outside and lock in that edge-to-edge rosy center, the bone doesn’t even matter. Add in a mountain of truffle fries, and it makes you wonder why people still stress over traditional oven-roasted methods that dry out the edges.

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