Cooking A Good Steak - Page 1185 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

I like how it was on the 2nd side for like 10 seconds before it got up to temp. I appreciate fun with robotics and all, but point a gun to my head and I’d rather eat a Deansteak.

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01-05-2018 , 04:35 AM

#29602

Boney526

veteran

Join Date: Dec 2012 Posts: 2,314

Costco's coupons came to my house, and they have A5 Japanese Wagyu on sale for 200 dollars off.

Still 1100 for 13 pounds, but I think it's well worth it! I'm not sure I'm buying it, but I'm strongly considering it!

I've eaten A5 Wagyu once in my life, and paid 95 dollars for 6 ounces. I've been back to Delmonico's in the Venetian since, and the price has gone up to like 110 or a little more. I can tell you that it was an amazing meal, and priced out at less than 100 dollars a pound (from Costco,) it's a great price if you want to try it!

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01-05-2018 , 04:54 AM

#29603

grando1.0

Carpal \'Tunnel

Join Date: May 2012 Posts: 17,111

Lol Costco has a coupon for $200 off Wagyu? That's hilarious.

Obviously go for it

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01-05-2018 , 07:37 AM

#29604

Boney526

veteran

Join Date: Dec 2012 Posts: 2,314

I want to and I keep telling myself that 1k is a lot of money.

Then I remind myself that I bought into the 500 dollar high roller in NJ on Sunday with 2 minutes left on registration like a degenerate.....

Last edited by Boney526; 01-05-2018 at 07:37 AM. Reason: I'm probably buying I just want to tell myself its stupid

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01-05-2018 , 10:29 AM

#29605

SandraXII

veteran

Join Date: Jun 2011 Posts: 2,089

how much is a portion size of that stuff? like 5 oz before it gets too rich?

so like 40 servings or something. 28 dollars a serving

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01-05-2018 , 12:13 PM

#29606

capone0

Carpal \'Tunnel

Join Date: Jun 2005 Posts: 43,152

5 ounces of top flight Kobe is probably more than enough for someone in America. For the rest of the world, the amount is probably much less per serving--like an ounce or so. Don't Japanese usually serve Kobe in thin slices?

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01-05-2018 , 01:18 PM

#29607

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Boney,

Quote:

Originally Posted by Boney526

...
Still 1100 for 13 pounds
...
paid 95 dollars for 6 ounces
...
price has gone up to like 110 or a little more
...

It's basically like you're losing $2500+ if you don't buy it.

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01-05-2018 , 10:22 PM

#29608

squashington

veteran

Join Date: Jun 2007 Posts: 2,389

4lb ribeye

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01-06-2018 , 12:10 AM

#29609

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Squash,

How was that cooked?

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01-06-2018 , 12:28 AM

#29610

squashington

veteran

Join Date: Jun 2007 Posts: 2,389

I cheated! 130* for 3 his then cast iron w clarified butter and herbs

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01-06-2018 , 08:24 AM

#29611

SandraXII

veteran

Join Date: Jun 2011 Posts: 2,089

Quote:

Originally Posted by squashington

4lb ribeye

I guess I can get onboard with sous vide if it can make a steak of that size look like that.

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01-06-2018 , 03:33 PM

#29612

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Squash,

Sweet setup!

I was guessing SV with that perfect edge to edge evenness on a giant steak like that. Looks delicious.

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01-06-2018 , 03:48 PM

#29613

Da_Nit

Carpal \'Tunnel

Join Date: Dec 2014 Posts: 9,383

https://www.instagram.com/p/BdnjXTwlh64/?hl=en

Saltbae never gets old.

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01-06-2018 , 08:50 PM

#29614

bip!

Slow Pony

Join Date: Oct 2012 Posts: 14,205

What do you guys think about a home broiler like this?
https://www.ottowildegrillers.com/en/shop/

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01-06-2018 , 10:15 PM

#29615

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

I wasn't planning on having steak tonight, and normally I am morally opposed to rib eyes sans cap, but there was an emergency.

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01-06-2018 , 10:31 PM

#29616

BrianTheMick2

Long way to go and a short time to get there.

Join Date: May 2012 Posts: 19,410

Nice marbling

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01-06-2018 , 10:32 PM

#29617

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

That's the bottom of my jeans

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01-06-2018 , 10:52 PM

#29618

BrianTheMick2

Long way to go and a short time to get there.

Join Date: May 2012 Posts: 19,410

You have one really long leg so off the shelf jeans don't work?

The more important bit is that I am salivating over the marbling. Some concern about the tiny bit of connective tissue that is non-foot related.

Sturdy sock is a good touch

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01-06-2018 , 11:38 PM

#29619

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

I am standing contrapposto for maximum aesthetics. The forward foot is tucked under the bottom lip of the cabinets.

Socks are from the same place as the steaks.

Quote

01-06-2018 , 11:48 PM

#29620

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Went Team Pan on this one, using my cast iron. Initial cooking in my tallow reserves on lowish heat, but that did not stop the development of a pretty good crust even before the final sear. I pulled at a little over 100 F internal and rested for a bit until halftime of the playoff game. I added a tbsp of butter to the pan for the final sear on all sides.

Result was juuuuuust a bit more cooked than I like, but it was still one of the best steaks I have ever eaten. Really crunchy crust, but everything else melted.

Highly recommend the wine we drank with this, too.

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01-06-2018 , 11:53 PM

#29621

LKJ

Smugly Contemptuous

Join Date: Aug 2003 Posts: 95,986

Looks awesome, Wookie.

Quote

01-07-2018 , 12:16 AM

#29622

BrianTheMick2

Long way to go and a short time to get there.

Join Date: May 2012 Posts: 19,410

Quote:

Originally Posted by MrWookie

Went Team Pan on this one

Immersion blender blended what?

Quote

01-07-2018 , 12:23 AM

#29623

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Quote:

Originally Posted by BrianTheMick2

Immersion blender blended what?

Golden beets for BabyWookie

Quote

01-07-2018 , 12:26 AM

#29624

00cooler00

old hand

Join Date: Oct 2010 Posts: 1,810

A little late on the Xmas roasts but here we go. Minimal pics on this because I was hosting for 16ish people this year and doing all the cooking. I went with 2 4 bone ribs. I know it’s “2 person per bone rule” but on holiday occasions people have so many apps and drinks you can lower the amount and still have leftovers.

I picked up my roasts on the 23rd.

Salt and ground pepper about noon on the 24. Take out of the fridge at 6am on Christmas morning. I then added a garlic, butter, rosemary, thyme over the top.

Only sliced pic I have as we had gone through much beer and whisky. Also the whole hunk left made delicious sandwiches.

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01-07-2018 , 12:49 AM

#29625

BrianTheMick2

Long way to go and a short time to get there.

Join Date: May 2012 Posts: 19,410

THAT is good parenting, if I've ever seen it. Let the kid eat well-marbled steak that melts on the tongue now before it has put in the work for it and s/he will be ruined for life.

As a small aside, you cooked the steaks excellently. Bleu is the correct internal doneness for steak.

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