SUBMISSION Thread for Steak Challenge - October 5, 2021

Appetizer Tuna steak tartare
Main dish Japanese A5 BMS12 ribeye with crispy morel mushrooms

Something that has been on the to do list is to order a whole loin of Japanese Wagyu ribeye, so this seemed like the right time to do so.

I used the place that the guy from Guga foods/sous vide everything seems to use often. He also had a 15% off code which helps

So this is what it looks like lol












I wanted to keep everything on the simpler side of seasonings. First thing I started out with was the tuna steak tartare. I selected a suitable subject and thawed it out in the fridge. I proceeded to dice it up into little cubes then back into the fridge until geaux time. I used these seasonings to mix in with the tuna. I just kind of experimented until I got a flavor profile that I was happy with.










The tuna was going on top of some avocado and this is how I seasoned it. Again just eyeballed until I got a flavor that I was looking for.






Now it was time to slice up the steaks. I had it in the fridge for a couple of days to thaw and it was difficult to tell if it was. I’m assuming the high fat content made it keep that solid feeling even though it was thawed. My chef knife was definitely not up to the task! It wasn’t long enough and there was no way I would be able to cut a steak off with it. I had to switch to my long slicing knife and while that worked the flex in the blade prevented me from getting nice clean straight cuts. I didn’t butcher it too bad and came out with a total of 12 1lb steaks…11 for da freezer…not too bad.

The marbling is insane! The fat would start to melt just with your body heat.














Test subject selected




Appetizer time. I put some Suraci and wasabi paste on the plate. This got devoured








Dinner time.

For the mushrooms I rehydrated them and some chicken broth, make sure to save the chicken broth to cook with at another time with its mushroom aroma. I after they were soft again I split them in half and dredged them in some flower. Only thing left is to cook them and some butter, I did not add any other seasoning to them.
















Time for the crown jewel.

I left it in the refrigerator since they are not very sick so I could get a good crust and not overdo the metal too much. While it was cooked more than I normally would cook a ribeye the fat content made that a non-issue. The juiciness and tenderness or off of the charts!

All I used was salt and a dry hot cast iron. I would let it cook for about a minute and flip it, did about two minutes a side.



Look at all of the fat in the pan that came out. Of course I saved that for cooking with later on




It’s time to finally eat and see if the juice is worth the squeeze.




I am here to tell you that it is! The most juicy tender rich steak I’ve ever had, thank you No8 for making me buy this :lol:

I went the thin (between 1/2" and 3/4") route because they are so rich and I knew I would be splitting it with the wife. It was filling with just 1/2 of that thin steak I couldn't eat more. I was also cooking them in a hot and fast in a cast iron. I prefer my ribeyes a little more done than my filets to help render the fat more. My 1/2 a steak on the plate some strips were a tad more than I would have liked but it really made no difference in the texture and juiciness.

Another way I considered was making them 2x as thick per steak but splitting the steak in half. May try it that way next time.

I bet you spent a pretty penny on that food! Looks great!

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I bet you spent a pretty penny on that food! Looks great!

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this dude pulling out $2k worth of steak for a TD challenge

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yes it was pricy but not quite 2k and not FOR the challenge per say. Its been on the bucket list for a while this was just the right time to do it lol.

The steaks wind up being about $130ea...split in 1/2 per serving so $65 per person...its not terrible.

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will probably be the going price for steak from the local piggly wiggly before too long

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That aint no lie. I could have bought just one 1/2" steak for $180 from them, so I did the frugal thing and bought the loin for a better price each

In these tough economic times it's best to buy in bulk

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In these tough economic times it's best to buy in bulk

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Dude just told Costco to hold my beer.....

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Upvote!! Where did you get the shrooms?

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I got them from the same company that had the steak and tuna. I got the 12lb ribeye, 10 Sushi grade tuna steaks (9ea), that bag of Morels, and a free pack of Australian Wagyu filet cubes for 1,580.96 overnight to my door. That was with a 15% off coupon "SVE"

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Dude just told Costco to hold my beer.....

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You laugh but I almost bought a A5 loin from Costco! They have it on their website for a better price and its supposedly the real deal imported stuff...but I just didn't want to chance it COSTCO

Those potatoes look delicious. The steak looks good as well.

That looks delish! I have not used a salt block before, is it worth it? Does it add salt and other flavors to the meat?