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Started By
Message
Need advice on cooking steaks...
Posted on 7/10/21 at 11:04 am
Posted on 7/10/21 at 11:04 am
I got a couple of Japanese wagyu ribeye steaks and need to know how to properly prepare them. My BF is a meat guy so I plan to cook the steaks for his birthday dinner in a couple of weeks. Wagyu beef is very fatty, how should I cook them? The steaks are 1 inch thick and approx 1.25 lbs each. They are very expensive and I don't want to frick it up.
Any tips would be appreciated.
Any tips would be appreciated.
11
Posted on 7/10/21 at 11:08 am to Perse
Sous vide then sear
Posted on 7/10/21 at 11:10 am to Trout Bandit
S&P during or after?
This post was edited on 7/10/21 at 11:11 am
Posted on 7/10/21 at 11:11 am to Perse
Sous vide.
Some will be against that, but sous vide is basically idiot proof. I’m not calling you an idiot, but you’re here saying that you’re nervous about messing it up, so sous vide it and forget about messing it up.
Only way you can mess that up is to sear for too long.
Some will be against that, but sous vide is basically idiot proof. I’m not calling you an idiot, but you’re here saying that you’re nervous about messing it up, so sous vide it and forget about messing it up.
Only way you can mess that up is to sear for too long.
This post was edited on 7/10/21 at 11:13 am
Posted on 7/10/21 at 11:15 am to Perse
I would reverse sear them. Oven at 250 degrees, season with kosher salt and cracked black, place them on a rack in a pan and cook to within 5 degrees of your desired doneness.
For medium rare I would take them to 125-128 internal temp then pull them out to rest on the counter. Heat a dry black iron skillet to scorching hot and drop them in for about a minute per side.
I'm just guessing but at 250 degrees on a 1" steak, it shouldn't take more than 25-30 minutes but I would start checking temps at 20 minutes in.
eta: I don't have a sous vide but I hear they're great for this as well.
For medium rare I would take them to 125-128 internal temp then pull them out to rest on the counter. Heat a dry black iron skillet to scorching hot and drop them in for about a minute per side.
I'm just guessing but at 250 degrees on a 1" steak, it shouldn't take more than 25-30 minutes but I would start checking temps at 20 minutes in.
eta: I don't have a sous vide but I hear they're great for this as well.
This post was edited on 7/10/21 at 11:19 am
Posted on 7/10/21 at 11:17 am to Perse
I’d roll salt only for the soak then add pepper before the sear. Sous vide at 125-128 for 1.5 hours. Then dry them off add a little more salt and pepper and sear them in a hot arse skillet for 1 minute a side.
Posted on 7/10/21 at 11:22 am to Trout Bandit
Looked into the cost of a sous vide device and it's out of my price range after spending $250 on the steaks.
GeauxTigers recommendation is doable for me.
GeauxTigers recommendation is doable for me.
Posted on 7/10/21 at 11:23 am to Perse
I watched a couple videos on YouTube about how to prepare them. Because they are so insanely fatty, you dont eat them like a normal steak. I suppose you could but it might wreck your intestines.
The ones I saw just put them in cast iron or on a griddle and cooked them to some level of doneness. Because of the high fat, it seemed like even if you cooked it all the way to medium, it would still be tender.
The ones I saw just put them in cast iron or on a griddle and cooked them to some level of doneness. Because of the high fat, it seemed like even if you cooked it all the way to medium, it would still be tender.
Posted on 7/10/21 at 11:26 am to Perse
quote:
My BF is a meat guy so I plan to cook the steaks for his birthday dinner
Look at you going Wagyu too! You're a good GF.
Do you have an instant-read thermometer?
Posted on 7/10/21 at 11:35 am to Perse
Gift them to your BF and let him cook them as he sees fit
Don’t sous vide a wagyu either, it alters the consistency too much bc of the marbling throughout
Don’t sous vide a wagyu either, it alters the consistency too much bc of the marbling throughout
Posted on 7/10/21 at 11:35 am to GeauxTigers0107
quote:
Look at you going Wagyu too! You're a good GF.
Do you have an instant-read thermometer?
He's worth it!
Yes, I do have an instant-read thermometer. Thanks for reminding me to find it.
Posted on 7/10/21 at 11:38 am to jamiegla1
quote:
I watched a couple videos on YouTube about how to prepare them. Because they are so insanely fatty, you dont eat them like a normal steak.
I did that as well. Looked at a bunch of videos and decided to ask TD folks for help. Glad I did...
Posted on 7/10/21 at 11:41 am to GynoSandberg
quote:
Gift them to your BF and let him cook them as he sees fit
You know, I actually pondered doing this. He loves to cook meat of all kinds. I'm not allowed to touch his BBQ grill unless I'm cleaning it.
Posted on 7/10/21 at 11:42 am to Perse
1 inch is kinda small for a reverse sear. I’d sear at high heat, flip at 100-110 and pull at 130-135
Posted on 7/10/21 at 12:03 pm to Perse
Why the hell is everyone wanting to SU VEED GOOD MEAT.
Cook indirect on the grill until you get to 15 degrees below your desired doneness then hit sear them with the grill as hot as you can get it.
If you don't have a good grill, you can do the same with an oven and cast iron skillet.
I only use salt and pepper to season steaks, I do butter after sometimes, but mostly to create a little dipping sauce for broccoli
Cook indirect on the grill until you get to 15 degrees below your desired doneness then hit sear them with the grill as hot as you can get it.
If you don't have a good grill, you can do the same with an oven and cast iron skillet.
I only use salt and pepper to season steaks, I do butter after sometimes, but mostly to create a little dipping sauce for broccoli
Posted on 7/10/21 at 12:08 pm to armsdealer
quote:
Why the hell is everyone wanting to SU VEED GOOD MEAT.
Agreed. I've had a few "high end" restaurants talk about this, then act like they're doing me a favor even looking at me. Then the food is crummy to average.
Hard pass on anything sous vide.
And I never understood reverse-sear, either. Wouldn't you want to sear first to lock in the juices and brown it, then bake? That's a nice safety valve because if you bake it a bit too much, you can't sear as much. Sear for taste, bake for temp. I'd rather have more control over the sear.
Posted on 7/10/21 at 12:23 pm to tadman
quote:
And I never understood reverse-sear, either. Wouldn't you want to sear first to lock in the juices and brown it, then bake?
I think studies have shown that searing first does not “lock in” juices. Medium meat will have medium juices now matter how you get there - same for other temps.
Posted on 7/10/21 at 12:37 pm to ChEgrad
quote:
I think studies have shown that searing first does not “lock in” juices.
I lock in the juice by simply resting the meat properly after cooking it.
Posted on 7/10/21 at 12:47 pm to t00f
quote:
1 inch is kinda small for a reverse sear.
I had a coulda, shoulda, woulda moment after I received the steaks. Wish I ordered them cut 2 inch thick. But I didn't want to spend $400+ on 2 steaks.
Someone told me to cut them into 1 inch squares then sear all sides.
I hope I don't frick this up. In our relationship, he's the cook...I'm the dishwasher.
Posted on 7/10/21 at 12:49 pm to Perse
quote:Bingo!
quote:
I think studies have shown that searing first does not “lock in” juices.
I lock in the juice by simply resting the meat properly after cooking it.
Alton Brown covered searing NOT locking juices in one of the original Good Eats even.
TastingTable .com
quote:
Alton Brown conducted an experiment to prove it. In a video for Food Network, Brown weighed two steaks, one that was seared before roasting and one that just roasted in the oven. The roasted steak lost 13 percent of its weight while cooking, while the seared and roasted steak lost 19 percent.
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