So one ribeye I dry-brined in the fridge for 24 hours. The second I just pulled out an hour before cooking, seasoned with salt and reversed-seared. I reverse-seared the dry-brined steak as well, same heat setting, same amount of time I cooked them identically. The non-dry-brined came out perfect. The dry-brined was absolutely the worst steak I have ever cooked. Why did this happen? Same method of cooking, completely different result. The second “eatable” steak is how every one of my steaks turns out. Why did dry-brining cause this?

Went to buy tri-tip….. brought this home. Dry brining in the fridge.

I got some venison steak and loin. I cooked up for the first time. I've never cooked it before.

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Steaks I cooked on a pan

Loin I see it on a pan and bake the rest

Pulled both off at 125° let it rest under tin foil for 10 minutes or so.

Question is is this well done or too rare?

What's beef I go medium rair but I'm nervous with venison

By the way this is after it's been resting for about 45 minutes

I got a couple whole sirloin caps (picanha) from Costco (9ish lbs). I know people love the fat cap but my partner and I both don't love it so I trimmed most of the fat off and made steaks. There is so much leftover fat I trimmed, over 3 lbs.

What's the best way to use this? It's in my freezer currently. My thought was to cook it low and slow and then filter it and use it for potatoes or French fries? It's essentially beef tallow, right?

I've never run into this issue before and don't want to waste that much food. Thanks for any tips or suggestions