@beefbaecon: 📏👀🥩 Big Steak Night TBT - Had some friends over to try some steak. Two very different steaks, same approach: build crust, control heat, and let the steak cook gradually. One on the grill and the other in the pan BAVETTE Marinated overnight with a kicked-up galbi mix - garlic, sesame oil, lime, teriyaki. Then grilled in stages and finished with maple butter. RIBSTEAK 80 day dry aged rib steak was dry brined overnight, seared in wagyu beef tallow, basted, then gently carried through in a 200F oven before a final sear and garlic herb brown butter. STEAK TIPS: Dry brine or marinate thick steaks overnight uncovered on a wire rack for better seasoning, better crust, and more even cooking. Cook in stages instead of leaving it over hard heat the whole time. Sear, back off, then repeat. That helps get the heat into the middle without creating thick grey bands. Flip more often after the initial sear if you want a more even cook. Rest is huge. Carryover can raise the temp 5–15 degrees, and a proper rest keeps the juices from squeezing out. 8–10 minutes minimum. 🔥 Grill @Napoleon Products 
🥩 Bavette @Cumbrae’s Butchers 
🍖 Rib Steak @dryagedmarket . . . #Steak #DryAged #BBQ #Grilling #mediumrare

Beef Baecon

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Thursday 23 April 2026 21:01:57 GMT