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re: Need advice on cooking steaks...
Posted on 7/10/21 at 1:12 pm to t00f
Posted on 7/10/21 at 1:12 pm to t00f
quote:
1 inch is kinda small for a reverse sear. I’d sear at high heat, flip at 100-110 and pull at 130-135
Im a big reverse sear guy, but 1" is a little thin to worry about that. I was going to say pull at 125-130. Make sure you have a good meat thermometer. You do not want to overcook thos bad boys...
0
Posted on 7/10/21 at 1:37 pm to Perse
quote:
Someone told me to cut them into 1 inch squares then sear all sides.
I’ve seen Kobe served in a similar fashion. Cut into strips, seared then served with an aromatic rice.
Posted on 7/10/21 at 1:41 pm to Perse
quote:hey
Perse
Posted on 7/10/21 at 1:42 pm to Perse
quote:
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 dishwashe
Nah you are fine to just sear to your desired IT .. Jax likes his a little rarer than I do. I would not cut them up and then sear tho, less control over the IT.
I get my grill to about 700, grill grates at 800.
Posted on 7/10/21 at 1:52 pm to Perse
For steaks like these, just do simple salt over the top and cook on grill/cast iron for 1-1.5 min so the marbleization is rendered to how you like it
The steaks are gonna taste great no matter what you do tbh. They’re japanese wagyu
The steaks are gonna taste great no matter what you do tbh. They’re japanese wagyu
Posted on 7/10/21 at 3:49 pm to t00f
quote:
1 inch is kinda small for a reverse sear.
I know. Personally I'd just sear them in a pan on high heat but judging from her experience level I offered her what I thought would be harder for her to screw up...lol.
Posted on 7/10/21 at 4:21 pm to Perse
quote:
I hope I don't frick this up.
You'll be fine. Take it from me, there's nothing a good BJ won't fix.
Posted on 7/10/21 at 4:27 pm to Perse
quote:WTF
after spending $250 on the steaks.
Posted on 7/10/21 at 4:41 pm to Perse
Whatever you choose to do cooking your steaks, let them rest about 10 minutes.
Posted on 7/10/21 at 4:43 pm to Pelican fan99
Jesus... okay, rub it with oil all around. Heavy salt and pepper (really heavy on salt). Get a cast iron skillet or regular skillet very hot. Drop the steak in. Cool for maybe 4 minutes (just char it how you like) flip it. Drop in a good bit of butter, garlic cloves, and Thyme. Get a spoon and scoop butter on top of the already cooked side over and over again. After 4 minutes, flip and scoop some butter on that side too. Throw in the oven (at 375) for 4 minutes.
Let rest for 8 minutes. Cut and eat
Let rest for 8 minutes. Cut and eat
Posted on 7/10/21 at 5:44 pm to Pelican fan99
quote:
after spending $250 on the steaks.
quote:
WTF
I agree, outrageous price but it's a special occasion. I'm kinda leaning towards the suggestion of gifting it to him and letting him cook it whichever way he want. He would really enjoy that, TBH.
Posted on 7/10/21 at 6:05 pm to Perse
Where did you get the steaks from? Can you post a pic of them?
Posted on 7/10/21 at 6:16 pm to Perse
What kind of Japanese Wagyu?
Posted on 7/10/21 at 6:30 pm to jamiegla1
quote:
Because they are so insanely fatty, you dont eat them like a normal steak.
I’m guessing you meant cook them right? If not I’m confused
Posted on 7/10/21 at 6:30 pm to Perse
quote:
Perse
Keep it simple. High heat and a little salt. Sear on each side. Once you get crust on each side take off heat and rest 10 min.
Less is more especially with the steaks you purchased
Posted on 7/10/21 at 6:42 pm to Saskwatch
If this is real let him cook them .
Posted on 7/10/21 at 6:48 pm to TDTOM
Pics...
Posted on 7/10/21 at 6:59 pm to Ed Osteen
quote:
I’m guessing you meant cook them right? If not I’m confused
He means you don’t eat as much bc it’s so marbled and rich
Posted on 7/10/21 at 7:07 pm to tigerforever7
Olive oil?
Annnnd butter!?
Smh
Annnnd butter!?
Smh
Posted on 7/10/21 at 7:15 pm to GynoSandberg
Please do not Sous Vide Wagyu Ribeyes. Are you sure they are only 1" thick? 1" thick and 24 ozs does not add up. Sounds like a 1.75 - 2" thick cut. Anyways, if you are truly novice, then I would indeed go with reverse sear, and best way to do it is use a continuous probe type of thermometer in the oven, on a wire rack or broiler type of pan with oven no hotter than 250F. If you want MR, I would pull at 120F, and there is no need to rest the meat. You can then sear in a cast iron pan or on a super hot grill. I would season with salt and pepper, finish with butter either in the cast iron pan or on the grill.
I am not opposed to Sous Vide in general, but the nice thing about oven reverse sear is that it is going to dry the surface of the cut and make for an easy sear. If you use SV, you're gonna have to make sure you dry the surface meticulously before searing. To me, the fat renders in a more appetizing way with dry heat reverse sear vs. SV.
I am not opposed to Sous Vide in general, but the nice thing about oven reverse sear is that it is going to dry the surface of the cut and make for an easy sear. If you use SV, you're gonna have to make sure you dry the surface meticulously before searing. To me, the fat renders in a more appetizing way with dry heat reverse sear vs. SV.
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