If anyone wants to get me an early birthday present I found it.

Gobbo,

More information is needed. Where is that sold? What cut? Looks like ribeye, but I'm not an expert. How much is it? American or Japanese produced? I will definitely eat wagyu tomorrow because of this pic.

Reverse sear wins again:



It was perrrrfect. Served w/ creamy mushroom sauce, blue cheese butter & a mixed greens salad. Nom nom nom.

Nice ^

*****

damn, roy!

Roy describe in detail how you got that crust please

this

include everything down to what you were wearing

Lol it's all in the socks imo

I got it off of my favorite food blogger's twitter. He is in Japan right now, unsure which city. That's A5 Wagyu, the best meat in the world. He says it's approx 500/lb compared to the still amazing A4 Wagyu which is like 130/lb.

The marbling in that Wagyu pic is intense! It's amazing how light the meat is too. It looks like veal. I can only imagine the way that stuff melts in the mouth.

I don't think that I did anything very special, i pretty much followed the reverse sear method described here: http://forumserver.twoplustwo.com/sh...postcount=4513

Bought the steaks and left them to come to room temp for a few hours. I placed them on paper towels to absorb some of the moisture, and replaced the paper towels a couple of times when they got wet.

Salted the steaks just before throwing them in.

Heated cast iron pan to medium-medium high ish and rendered some of the fat from the steaks. Added a little oil and cooked them for 2-3 minutes, flipping every 15 seconds or so. Took them off to rest on a wire rack for 5-10 minutes while the pan was ramped up to very high. I added a little more oil and threw them on for 20-30 seconds a side, rested for a minute or so and served.

Probably more for noobs but at the start of this show (2 mins in) is Heston Blumenthal cooking steak. As I said nothing new particularly but I like the thermal imaging with the flipping technique. Guess some might disagree with the need for the thermometer - I think once you did them a few times you would do it by touch.

May need a UK proxy not sure.

http://www.channel4.com/programmes/h...on/4od#3275581

Edit - the rest of it may be pretty good too. (Entire show is on beef).

Socks?

Could put the steak in an old sports sock to dry out.

Just tried out the reverse sear for some "**** YEAH SNOW DAY" steak and eggs. Picture quality isn't great, but this turned out awesome.



SOMEWHAT OVERZEALOUS MEAT CLOSEUP

fwiw, 100% of the proteins cooked at Blumenthal's Fat Duck are cooked SV.

So I just started reading this thread and have a question. I notice that the first page or so people are using the "put salt on it for an hour before cooking" method, but then the last few pages they do not seem to be doing that. Now there is over 4,000 posts in between that I cannot go through, so was there something in there that was discovered causing everyone to abandon that method? Or is just no one talking about doing it?

I did it once and I thought it made the steak too salty without making it any more tender. Part of the reason for doing it was to draw moisture out of the steak, but letting it sit on paper towels accomplishes the same thing.

good steak, king of beers, and a pack of reds! it's the only way to do it haha

everyone should be salting. not for an hour, i think thats nuts. i do about 15 minutes with a nice kosher salt.

yeah, an hour long will. and theres absolutely no way letting it sit on paper towels accomplishes the same thing.

Jib,

I salt/pepper my steak when I take it out to come to room temp. So that ends up being ~45-60mins. Everyone here does some seasoning of the steak w/ salt, pepper, and sometimes additional herbs/spices.

There were some posts early on with some technique of putting massive amounts of salt on then washing off later or some ****. I have never done any of that stuff.

These steaks look all to rare for me.

Don't most people prefer a medium doneness? Pink but warm throughout is my preferred. Medium-rare is too bloody and blue for my tastes.

For years US beef was banned in Europe as they inject **** into beef that you wouldn't stick into a dog. Growth hormones in cattle are banned in Europe so whilst you will get a lovely steak in the US, you also run the risk of getting tits like Phil Mickleson.

I've heavily salted the steak for 45-60 minutes and then washed it off. Was nice but I cannot be bothered to do it every time.