PL1W3
Squat
235x5
265x5
300x5
5x5 at 265lb
SS
50 band curls
50 BPA
Squat form felt a little strange today but I used the 5x5 to try and really dial it in. Not sure why the warm-ups and topset felt strange, but I have to get it right.
Ribeye is getting reverse seared in a little bit. Very excited.
I was able to sear the hell out of one side which lead to an extremely crispy crust, but the other side was rushed (the side I took the pic of). I ended up just hitting it with indirect heat with the top of the grill on. I was having a tough time keeping it from catching on fire. There was so much fat dripping off of it.
Ended up tasting great though. Super tender (obviously), but next time more salt should be rubbed in. Flavor of the meat, especially near the fat ring on the outside and near the bone was awesome. Middle portion was so-so, kind of tasted watered down.
Overall a success for a big cut but I’ll be making some changes for next time. Less time on the warm-up and more time under high temp/on the grill.
Looks delicious, and I’ll take a good Ribeye over a filet any day. I have to say though, about a 1" steak is ideal for grilling, and yours looks a bit thicker than that. Too thick and you end up overdoing the outside trying to get it cooked right. A 1" cut, and when you have both sides nicely seared it should be perfect rare/medium rare…
Edit: Let me qualify with ‘in my opinion’. There’s more than one way to do a good steak, as long as you don’t do something crazy like make it well done.
Ha! I agree fully with the well done part! Nothing worse than a dry steak.
I really wanted to try cooking this one as a whole because of it being bone-in. I ended up putting it in the oven on the rack at 230-250 for about an hour and a half to get the thickest portion up to 130, then transferred to the grill to sear. This bad boy was pushing 2.5" or so!! Ended up being cooked pretty evenly, right around medium rare in dead center and pushing close to medium around the outside
If it weren’t bone in I’d have definitely cut it into steaks. I’ve been trying to find decently priced rib roast to cut into steaks but no luck lately.
I have never eaten steak in my life
Yeah man I think I remember reading that a while ago. Is there any particular reason why? Family just isn’t into it?
I say you should try it, but if you do, don’t try cooking it yourself the first time. Either find someone who is very good at cooking it or get it from a restaurant that is known for sourcing and cooking meat well. it’ll give you something to aspire to once you get hooked.
This is how we used to do steaks until we got a cast iron skillet. Now we salt them 90 minutes ahead of time and let them temp, heat the pan dry until smoking, sear for 2 minutes/side, then drop a big ol’ piece of butter in and add heavy pepper and garlic until cooked to rare (me) and medium rare (wife). Turns out great.
Definitely! When I have thin cuts that’s exactly what I do as well. I knew it’d be a splatterfest if I did that with this big one due to the sheer amount of fat on it so I figured grill= easier cleanup.
I love the butter method too. Super salty and crispy around the edges… My mouth is watering as I’m typing this.
Usually if we do the grill we use the marinade on the back of the Montreal Steak seasoning - 1/4 cup olive oil, 1/8 cup soy sauce, 2 Tbsp Montreal Steak seasoning. Minimum 30 minutes marinating before cooking. The olive oil catches fire real quick so you can’t shut the grill lid but damn does it turn out good.
I absolutely love this stuff especially for non fatty cuts. I haven’t ever tried marinating steaks, I’ll give that a shot soon!
You can turn a chuckeye or bottom round into a pseudo-ribeye if you let 'em soak overnight.
A lot of my relatives give chuckeyes a bad rap but I haven’t ever cooked one that ended up tough. The only way I’ve ever prepared and cooked them is salt the hell out of them for a few hours, sear the piss out of it and spoon butter and minced garlic over the top in the pan to finish. Every single time they come out extremely close to ribeye texture, sometimes even falling apart in the skillet.
Next time I get one I’ll do the marinade though, maybe I’m missing out haha. I love them because they’re cheap enough to experiment with, even more so if they’re reduced price for quick sale.
Did some cardio today (wtf is wrong with me?) 30 min on the bike, worked up a good sweat, did 4x5 bw pullups, band curls and a set of BB curls. BB curls didn’t hurt my left elbow so I think the therabar is doing what it was meant to.
OHP tomorrow
What therabar routine are you using? 3x15 reverse Tyler twists like that one video, or something else?
I’ve been doing them and haven’t noticed improvement but I’m still hopeful.
Exactly this, plus I’ve been doing a few of the other exercises that came in the booklet just to try them out and see what feels ok, but not regularly.
IDK if I can give complete credit to the therabar though. The pain seems to come and go somewhat randomly. Hoping to prevent it now.
@boilerman @garagerocker13
This is random but don’t you hate it when your squat feels poopy than it did last week.
Sheeeeit, worse this week than last? My squat took a big, steamy dookie on my chest for like 6 weeks. Just now got it sorted out - my stance needs to be hip with and not any wider…
lol yeah man that sucks. Usually happens to me when I deload or switch # of reps.
I feel like hitting singles is so easy. Had no idea how cushy Leviathan was.
@boilerman @garagerocker13
So I squatted 320x5 today as apart of the program. The last rep was so grindy
Last week it felt like I could do 7
Sometimes it makes me doubt myself
There are probably so many factors that can screw with how you feel, sleep, food, stress, time of day, all that garbage.
You got the reps in which is what counts man. I wouldn’t doubt yourself. We ebb and flow in perceived strength and I’d guess you’ll “feel” strong again in a week or two. Awesome lifting by the way man.
My perceived strength level even depends on whether or not I worked that day. A routine is something that really screws with me. Crazy, but true.
