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Meats Center, Los Angeles, Los Angeles, CA (2026)

05/31/2026

Absolutely NUKED the crust on this 10oz filet and I already know somebody’s about to scream “that’s burnt” before even seeing the inside 😭🔥🥩

But THIS is exactly the kind of sear I’m talking about.
Dark bark.
Rendered edges.
That aggressive crust that actually tastes like something instead of just lightly browned disappointment 💀

People always say they want a “good sear,” then the second a filet gets real color they panic like the fire department needs to be called 😭

And honestly filet NEEDS crust more than almost any cut because it’s so lean. If you baby it too much, you end up with the texture of expensive hospital food 💀 meanwhile this thing looks like it actually fought the pan and won.

Also can we talk about how hard it is to get a crust like this on a filet without overcooking the center? That’s the part people ignore 👀🔥

I’m calling this beautiful all day.
Be honest…
Perfect crust or too much char for a filet? 🥩🔥😭

05/31/2026

Sous vide full blood Wagyu picanha for 8 HOURS at 133° and now I officially understand why people lose their minds over this cut 😮‍💨🥩🔥

Look at that marbling.
Look at that fat cap.
Look at those slices 😭

And before the steak police show up screaming “you sliced it wrong,” yes… picanha gets sliced WITH the grain first so the final bite cuts against it 💀
Every single time somebody posts picanha, the comment section turns into a forensic investigation about grain direction like the FBI got involved 😭

But honestly this cook looks ridiculous.
Edge-to-edge pink, fat rendered down beautifully, juices everywhere, and that wagyu texture looking like it would melt if you stared at it too hard 🤤🔥

This is also exactly why sous vide starts arguments:
Half the people swear it’s cheating.
The other half see results like this and immediately order an immersion circulator at 2AM 😭

And let’s be real…
If somebody served me this plate and said “it’s overcooked,” I’d assume they only eat steak still mooing in the pasture 💀🥩

Be honest…
Is sous vide Wagyu picanha peak steak performance or are charcoal purists still refusing to admit this looks insane? 👀🔥

05/31/2026

First time making prime rib and now I completely understand why people get addicted to cooking these monsters 😮‍💨🥩🔥

Yeah, I probably should’ve pulled it a LITTLE sooner…
but for a first attempt?? This thing still came out looking ridiculously good 😭

The fat rendered down beautifully, the seasoning crust set up nice, and that center is sitting pink enough to make half the internet panic immediately 💀

And honestly this is the funniest part about prime rib:
You can spend hours seasoning, resting, temp-checking, reverse searing, and babying this thing like it’s your firstborn child…
and then still stand there after slicing it going:
“Damn… shoulda pulled it 5 minutes earlier” 😭

That’s just the steak life.

Meanwhile everybody online acts like if you miss perfect medium rare by 3 degrees, the entire roast is ruined forever. Like relax 😭 this still looks juicy as hell and I guarantee there wouldn’t be leftovers sitting on that counter for long.

Also for a FIRST attempt???
Edge-to-edge color actually came out solid, especially on a cut this thick 👏🔥

Be honest…
Y’all calling this a success or saying I overcooked it? 👀🥩

05/31/2026

Reverse seared this ribeye over mesquite wood and now my whole kitchen smells like a Texas steakhouse 😮‍💨🔥🥩

Yeahhhh I know…
I let it go a LITTLE farther than planned 😭
Wanted medium rare, drifted a touch into medium territory, and immediately started acting like I ruined my entire bloodline’s dinner 💀

But then I sliced into it and realized steak people are dramatic as hell because LOOK at this thing.
Still juicy.
Still pink edge to edge.
Still got that crust from the mesquite smoke and sear combo looking absolutely ridiculous 🔥

And honestly mesquite changes everything.
That flavor hits harder than regular charcoal and gives the crust that deep smoky steakhouse vibe where your neighbors suddenly “just happen” to walk outside while you’re cooking 😭

This is also why reverse sear stays undefeated for thick ribeyes:
No giant grey band.
Even cook all the way through.
Crust still going crazy.
And enough juice on the plate to make people start wiping bread through it like a crime scene 💀🥩

Be honest…
Did I overcook it, or would y’all still absolutely destroy this ribeye? 👀🔥

05/31/2026

Made this filet so tender it’s literally falling apart while I’m trying to slice it and somehow people will STILL find a way to complain 😭🥩🔥

Because I already know the comments are coming:
“Too charred.”
“Too soft.”
“Filet has no flavor.”
Meanwhile I’m over here fighting for my life trying to keep the slices intact because this thing basically turns to butter the second the knife touches it 😮‍💨💀

That crust is exactly how I like it too.
Dark.
Aggressive.
Actually looks like it met heat instead of getting lightly warmed up and escorted off the pan 😭🔥

And this is why filet debates are hilarious.
Half the people think filet is peak luxury steak perfection…
the other half swear it’s just expensive meat for people scared of chewing 💀

But when you get a filet cooked like THIS?
Tender enough to collapse while slicing, crust packed with flavor, juices running everywhere…
suddenly everybody gets real quiet once the plate hits the table 😭🥩

Be honest…
Are you team filet, or are you still taking ribeye over this every single time? 👀🔥

05/31/2026

Tried to reverse sear this ribeye perfectly and missed the landing by like… one minute 😭🥩

Wanted that deep medium-rare center, ended up drifting a little closer to medium… and honestly this is where steak people start acting like the meal is ruined forever 💀

Meanwhile I’m sitting here like:
“Ruined WHERE??” 😮‍💨🔥

Because let’s be serious for a second…
That crust still looks insane, the fat rendered down beautifully, juices still sitting on the plate, and the inside is still pink enough that 90% of restaurants would proudly serve this and charge you $70 for it 😭

This is exactly why I laugh when people talk about steak like it has a 7-second window between “perfect” and “inedible.”
Like yeah, maybe it went a touch past ideal…
but people online act like medium steak instantly transforms into a bag of sand 💀

And honestly? Reverse sear still wins.
The edge-to-edge cook is clean, no giant grey band, crust came out beautiful, and I’d still absolutely destroy this plate without thinking twice 👀🥩🔥

Be honest…
Did I overcook it, or are steak snobs just dramatic again? 😭🔥

05/31/2026

Posted this steak and immediately started the “that’s burnt” vs “that bark is legendary” civil war 😭🔥🥩

Because this is exactly where steak people split into two groups:
One side sees deep char, rendered fat, aggressive crust, and pure flavor…
The other side sees one black edge and starts acting like I dropped it directly into a volcano 💀

Meanwhile I’m over here staring at that crust thinking THIS is the kind of sear people spend years trying to figure out. Fire ripping underneath, fat bubbling, outside looking like it fought for its life on the grill 😮‍💨🔥

And honestly? The funniest part is most people screaming “too charred” would still absolutely annihilate this steak the second you sliced into it and showed the inside 😭

That’s the thing with steaks:
Everybody claims they want “good crust” until the crust actually has some aggression to it 💀🥩

I’m saying crust for the win all day.
Be honest…
Perfect bark or too much char? 👀🔥🥩

05/31/2026

🥩🔥 Alright, I know picanha usually gets treated one of two ways...

Either people cook it hot and fast like a steak, or they smoke it longer and start comparing it to brisket. 😅

So naturally I ignored both camps and decided to treat this thing like a prime rib.

Started by hitting the fat cap with a blowtorch to get the rendering process going and build some extra color before it even touched the smoker. Then I kept it simple: just salt, pepper, oak smoke, and patience. 🔥

Ran it on the WSM around 230°F until it reached 135°F internal, which took right around two hours. While I was at it, I threw some chicken wings on because apparently I can't run a smoker without finding extra things to cook. 😂🍗

And honestly? The results surprised me.

The color came out beautiful. Edge-to-edge pink, juicy slices, and a crust that looked like it belonged on a much longer cook. Every bite still ate like a steak, but with that unmistakable oak-smoked flavor that makes you keep reaching for another slice. 🤤🥩

The biggest win was definitely the flavor from the fat. If you're a fan of the way smoked brisket fat tastes, this delivered a lot of those same vibes.

The only thing I'd change next time? I'd probably trim the fat cap a little more aggressively or experiment with a hotter finish. Even after trimming some off beforehand, there were still sections that didn't render as much as I would've liked. 😬

And one thing I wasn't expecting... the pepper hit WAY harder than it does on brisket. Same basic seasoning idea, completely different result. The shorter cook really let that black pepper stay front and center. 🌶️🔥

Overall though? I'd absolutely do it again.

Now I'm curious what the picanha experts think...

🔥 Reverse sear?
🔥 Prime rib style?
🔥 Brisket style?
🔥 Direct over charcoal?

If you're handed this plate, are you grabbing a slice or telling me I should've cooked it differently? 👀🥩💬👇

05/31/2026

🥩🔥 If you're anywhere near the Celina Walmart, you might want to clear some freezer space... because these brisket prices are making me feel like it's 2019 again. 😭💸

I walked in expecting the usual sticker shock and almost did a double take when I saw whole briskets sitting there for **$2.50/lb** and Premium briskets marked down to **$2.96/lb**. 👀🔥

To put that into perspective, one of the premium briskets was over 20 pounds and came out to around $60. Meanwhile, not that long ago people were paying well over $100 for briskets that size without thinking twice. 💀

This is exactly the kind of deal that turns a quick grocery run into a "guess I'm smoking meat this weekend" situation. 😂

The dangerous part is convincing yourself you're only buying one.

You grab the first brisket.

Then you see another one with better marbling.

Then you find a bigger one.

Next thing you know you're standing there trying to figure out how many briskets will fit in the freezer before your family starts asking questions. 😭🥩

And let's be honest... every BBQ person has a number.

Some people would buy one.

Some would buy three.

And some of y'all would be loading a shopping cart like the brisket apocalypse is coming. 🔥🍖

So now I gotta ask...

At **$2.50/lb for brisket** and **$2.96/lb for premium brisket**, how many are you buying? 👀🥩💰

One for this weekend... or enough to make your freezer look like a meat locker? 😂🔥👇

05/31/2026

🥲🥩 Ahhh... the memories.

Who else remembers when seeing a sign like this felt like hitting the lottery? 😭🔥

$1.87 a pound for whole brisket.

Read that again.

ONE.
DOLLAR.
EIGHTY-SEVEN.
A POUND. 💀

Back then, you'd walk into the store, see a price like that, and immediately start doing math in your head. "How many can I fit in the freezer before my spouse notices?" 😂

Nowadays, brisket prices have people standing in front of the meat case looking like they're shopping for a luxury vehicle instead of barbecue. Every time I see a packer brisket pushing $5, $6, or even more per pound, I think back to deals like this and wonder if we knew how good we had it.

The worst part? At the time, I probably looked at that sale and thought, "Eh, it'll probably be this cheap again next week." 🤡

Narrator: It was not.

If I could jump in a time machine and go back to this exact moment, I'd be loading a shopping cart so full of briskets the wheels would be begging for mercy. 😭🥩🔥

Now be honest...

If you walked into your grocery store tomorrow and found whole briskets for $1.87/lb, how many are you buying before they sell out? 👀💰🥩

And what's the best brisket price you've ever seen? Let's hear the old-school BBQ memories! 🔥🍖👇

Meats Center

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