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re: Need advice on cooking steaks...
Posted on 7/10/21 at 10:56 pm to GynoSandberg
Posted on 7/10/21 at 10:56 pm to GynoSandberg
quote:
Where did you get the steaks from? Can you post a pic of them?
I have pics of the steaks on my computer. I don't know how to post pics from my computer.
0
Posted on 7/10/21 at 11:01 pm to KosmoCramer
quote:
What kind of Japanese Wagyu?
It came with a certificate and a nose print of the steer. The certificate shows where it was born up until it is slaughtered. It even have a name on the certificate. Mine was from Miyazaki prefecture. The grade is A5 with marbling score of 12.
This post was edited on 7/10/21 at 11:36 pm
Posted on 7/11/21 at 8:20 am to Perse
If it doesn’t work out with your boyfriend, I’ll post my number….
In all seriousness, this is an awesome idea and giving him the meat before it’s cooked will be great. Maybe you could handle the sides and dessert.
In all seriousness, this is an awesome idea and giving him the meat before it’s cooked will be great. Maybe you could handle the sides and dessert.
Posted on 7/11/21 at 12:52 pm to GynoSandberg
YAY! I figured out how to post the pics.
Posted on 7/11/21 at 1:48 pm to Perse
You are an awesome girlfriend. Relax. Gift him the steaks raw. Let him cook them. He will never forget such an amazing gift. You do the sides and some fine wine, or his favorite beer.
Posted on 7/11/21 at 4:11 pm to tigerforever7
quote:
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
This is going to be your easiest and most consistent way so you don't frick it up. I've fricked up expensive meat before by trying new methods with it. Not $400 expensive, but $100 expensive.
Posted on 7/11/21 at 4:49 pm to 89AUTiger
quote:
You are an awesome girlfriend. Relax. Gift him the steaks raw. Let him cook them. He will never forget such an amazing gift. You do the sides and some fine wine, or his favorite beer.
Attention all women! This is the way to a man's heart. I know. I have 4 brothers, 2 older & 2 younger.
That said, I also bought something from the same gourmet meat supplier. My birthday is in Sept and I bought a 3.25 lbs ribeye tomahawk chop that I want him to cook for my birthday dinner. The item is called a Tomahawk for Two. He'll love that! This thing is 3 inch thick!
Posted on 7/11/21 at 4:53 pm to Perse
I’d reverse sear the frick out of that one.
Posted on 7/11/21 at 5:07 pm to Perse
quote:
I also bought something from the same gourmet meat supplier
This place have a website?
Posted on 7/11/21 at 5:12 pm to Saskwatch
Posted on 7/11/21 at 5:40 pm to nwacajun
quote:
Whatever you choose to do cooking your steaks, let them rest about 10 minutes.
Amazing ribs debunked the "let meat rest" myth.
As for how I'd cook them, I'd just go S&P, and a hot cast iron. And cook to barely medium rare.
This post was edited on 7/11/21 at 5:45 pm
Posted on 7/11/21 at 6:15 pm to Perse
Let the steaks sit out until they come to room temperature. I usually salt them with kosher salt as they are warming up. I let them sit for at least an hour sometimes three or four. I use fresh ground pepper and pepper them too.
Heat a black iron skillet--I usually throw the meat in just as the skillet is starting to smoke a little. I really don't think you will need any additional fat in the skillet given the fat in the steaks. Flip when the steak releases from the bottom of the skillet and cook about the same time.
I don't need to put it in the oven or anything like that if a steak is only an inch thick. I find it gets to a proper doneness with just a flip .
Good luck.
(I like steaks better over a good, hot charcoal fire but that is a little harder to do.)
Heat a black iron skillet--I usually throw the meat in just as the skillet is starting to smoke a little. I really don't think you will need any additional fat in the skillet given the fat in the steaks. Flip when the steak releases from the bottom of the skillet and cook about the same time.
I don't need to put it in the oven or anything like that if a steak is only an inch thick. I find it gets to a proper doneness with just a flip .
Good luck.
(I like steaks better over a good, hot charcoal fire but that is a little harder to do.)
This post was edited on 7/11/21 at 6:16 pm
Posted on 7/11/21 at 7:55 pm to Perse
They have directions on their website on how to cook it.
Posted on 7/11/21 at 7:55 pm to I B Freeman
quote:
Let the steaks sit out until they come to room temperature
nope nope nope you commie bastard. I thought you and AOC are anti meat.
better to go from fridge right to grill.
I suggest salting right before grilling.
Posted on 7/11/21 at 8:16 pm to I B Freeman
quote:
Let the steaks sit out until they come to room temperature.
Best advice in here. Most other advice is good, but this is one that folks seem to skip sometimes and it makes a difference in my experience.
Posted on 7/11/21 at 8:20 pm to Tortious
I find it is much easier to cook a room temperature steak to the desired doneness than a cool steak. If the middle is still cold I find the outside overcooks before the middle reaches the right temp. Refrigerated meat vs room temp meat is about 40 degrees different.
Posted on 7/11/21 at 8:29 pm to kengel2
quote:
Cooking Japanese Wagyu?
It's easier than you think. There are extravagant recipes out there but we like to keep it simple. Because the emphasis is on the richness of the meat, Wagyu steaks are usually served smaller than traditional steakhouse steaks.
1) Bring the steak to room temperature by letting it sit out for 30 mins to 1 hour.
2) Season with salt and pepper.
3) Wagyu cooks much faster than USDA steaks because of its richness. Using a griddle or cooking on a stove pan is recommended. For our cuts, cooking each side on medium heat for about 30 secs to 1 minute is good enough depending on your desired temperature. Of course, you may cook it longer if you desire. Keep flipping the steak to avoid a crust. DO NOT COOK ON AN OPEN FLAME (BBQ grill).
From their website. I wonder why the loud warning about cooking over an open flame?
This post was edited on 7/11/21 at 8:30 pm
Posted on 7/11/21 at 8:38 pm to I B Freeman
I assume the drippings would cause lots of flare ups. All the fat would drop a lot of grease on the flame.
Posted on 7/11/21 at 8:40 pm to Tortious
quote:
Let the steaks sit out until they come to room temperature.
Best advice in here. Most other advice is good, but this is one that folks seem to skip sometimes and it makes a difference in my experience.
It's a complete myth fwiw. Letting come to room temp does nothing
Posted on 7/11/21 at 8:53 pm to Deactived
yep moisture is more important, or the lack of it. use paper towels to pat the steaks dry prior to applying whatever you plan to do and then get them on.
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