Thanks for the tips. Will certainly keep that in mind, especially the charcoal one. I went to the local butcher for steak about 6 months back and he lifted this grey lump of meat out of the back. He said it was matured for maximum time. The thing was grey and smelt like disease. I think it must have been lying out there for months. That put me off going back to him. I might attempt the charcoal style steak this weekend. Will keep you fellas posted on how that went lol
Depends on the tools at your disposal and using them right
The right cut/quality of beef
Super hot cooking thingy
Meat thermometer (I don’t use this though) or a decent estimate of required cooking times
Herbs/Spices/Seasoning and Butter for basting
I’ve just a standard cooker with grill which I could use I suppose, though I like the idea of throwing it on the charcoal.
I always used the pan but never cooked a steak I enjoyed, only from a restaurant lol
Tbh purists may broil me for it but my best steak ever was just an incredible cut of beef of meh quality (rib eye cap) from the local supermarket, salt pepper onion powder, blasted max heat 3 mins a side on a random non stick pan at my GFs place and then basted for 2 mins with butter/thyme/garlic/rosemary.
Can describe each step more if you wanna try
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Does that end up with the blood running out of it ? well done I’d eat mine. Sounds nice with herbs etc. Yeah why not throw the complete step by step guide up lol Does this include washing your hands first? you never know where they have been.
Depends how you cook it lol. Personally I like my steaks on the rarer side of medium rare but given how much intra muscular fat the cut has even a well done steak will be flavoursome and juicy though it’s not the full experience and a bit of a waste that way.
Wash your hands if you want lol but the blasting on the pan and buying fresh stuff from somewhere not dodgy should keep you safe.
I’ll quickly write a few first steps then get back to you later.
Step one equipment + ingredients.
Know your grill/pan/heating element. Remember or try out a steak on max heat and see how hot it actually is. Once you know your tool you can guessstimate cooking times.
Pretty much max out the heat setting and leave the pan until it’s smoking. In the meantime dry the surface of the steak real good with paper towel. then slap the steak on for 3 mins each side and see what happens. If it’s developing a nice crust it’s plenty hot if it’s a lump of black char then it’s real hot. This method will overcook a thinner steak < 1 inch ish. Now you know how powerful your cooking tools is.
Get together herbs/seasonings/spices. A purpose made steak seasoning may be helpful but say if you really like onion or garlic taste then buy individually modify to taste. Butter too. The best butter you can afford.
More to come later on getting and cutting the steak.
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Chef by any chance? Very professional sounding. Looking forward to season 2, lol. Appreciate the info bud, It’s noted. All this talk of steak is making me hungry.
Had some chopped sirloin and egg whites for lunch today. Love me some steak!
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Butcher for half a year lol. Mostly just a steak lover
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Getting the cut:
So here’s a vid from Guga Foods about the ribeye cap. He cuts it off a massive hunk of meat but it’s easier to feed one by cutting it off a ribeye (might be called different names).
Select a piece of meat that has a big cap portion that surrounds the eye because depending on where the piece comes from the size of the cap will vary. It seerstes real easy you may not even need a knife for the most part.
Seperate the eye and the cap and put the one you won’t use aside. They are both gonna be high quality cuts but the cap is the King.
Leave bone in if desired. Trim fat or connective tissue as desired.
A butcher might do this for you but it might cost a bit considering it kind of messes up a best selling cut and they don’t usually do it.
Rolls up nice usually and you can slap the flat surfaces onto the grill. Optional though.
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Nice one. That video is great, never seen steaks look so enticing. I like the idea of the flame grilled on the barbecue. Gonna get myself some ribeye and follow the advice, see what I can do this weekend. I know a good butcher I’m sure would do the cuts for me. Will post up a picture after. That’s one thing I’d like to do, improve my cooking. I’ve always ate things like steak dinners when out and normally plain bland food when I’m cooking. My wife is a far better cook. Cheers for the tips and video man appreciate that 
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I prefer more subtle flavours myself and just salt and pepper can let the flavours of the steak itself shine through but I rarely use just them.
Depending on your preference as to actual amounts throwing on fucktonne of salt, pepper, paprika, onion powder, garlic powder would work well.
Butter makes a massive difference. Like real butter. When you baste the steak all that richness will soak in.
Also not burnt to a crisp or super well done like rubber helps.
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Gonna cook up some rib eye cap myself for brekky so the steps pretty much go:
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Pre-heat pan to max
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Pat dry steak’s surfaces. Rub or press in if applicable. Season well. Light coating of oil.
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Slightly Press steak onto pans surfaces to maximise contact area.
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Set your timer. My piece was a bit under 2 inches thicc so 3mins blast a side to form a crust and a bit of flavourful textured char
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Turn down heat to medium. Throw in butter/garlic/rosemary/thyme 2-3 mins basting depending on desires doneness
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Rest for 2-3mins
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Giving cooking instructions like a lifting sesh 
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This is proper deep water cooking @duketheslaya. Not for the average saucepan holder in the kitchen haha. Even though guineapig has led this out with super detail, there’s a chance I’ll still mess it up
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Back , Traps , Calves
Seated Row
5 Sets , 25 / 15 / 12 / 12 / 10
Lat Pull
5 Sets , 20 / 15 / 10 / 10 / 10
Wide Grip Chins
4 Sets , 15 / 10 / 10 / 8
Back Extension
4 Sets , 12 , 10 , 10 , 10
Shrugs ( smith machine )
4 Sets , 20 , 15 , 12 , 12
Upright Row
4 Sets , 15 , 12 , 10 , 10
Seated Calf Raise
5 Sets , 40 / 30 / 20 / 15 / 15
Calf Press
5 Sets , 30 , 20 , 20 , 15 , 15
Total Gym Session Time
80 Min
Very enjoyable workout today. The music on my playlist was some Dio / Deep Purple / Iron Maiden… It’s just as well tomorrow is a recovery / cardio day, I’m knackered.
One of my meals for today - Overall cooking time =2 mins, that’s how long it takes for my rice in the microwave. All my meat is pre cooked mostly before bought. This meal is Peri Peri Mackerel and Mexican style rice. Plates are paper so there is no dishes to clean up, straight into the bin. Quick and nasty entering and leaving the body lol
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Wake up scales - 189lbs and climbing.
Todays training was a complete upper body workout. I missed a session this week, so tried to fit in what I missed on top of my planned shoulders, triceps. Threw in some bicep and chest and some rows. I’m not really one for resistance bands, I’d normally just increase the weight or use more slow negative reps.
I went out and bought some bands but I’m not sure if I’m doing it right ?
Stuck in 2 minds now. Keep slashing calories and lose weight or keep going with gaining. I’m up from 175lbs to 190lbs from January. Looking back over my pictures when I was 210lbs I looked a good size for 5ft 7in. Reason - I fell ill, wasn’t eating or training and dropped to 175lbs. Before joining the transformation 2019 I had been planning to keep gaining for the rest of this year. If I could reach 220lbs by June that be a 45lb gain.
The thing is I’m really enjoying my sessions and don’t feel in the right frame of mind to start cutting down. I could leave that to next year and spend this entire year building. Decisions, decisions.
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i made the mistake of doing too short of a bulk this past fall and ended up gaining strength but no mass … once I cut down I was roughly the same weight that I started. Might have gained a few lbs but not much.
If your still planning on running the cycles you mentioned prieviously id continue on a clean bulk. Eat at a surplus bit minimize fat gain. The additional anabolic should aid tremendously in that regard anyways. Good luck man
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