Entertainme, that looks awesome.

I was curious, could you replace the 425 degree oven with a few minutes in the microwave?

Yes, use the following conversion ratio:

1 minute in oven at 425: 3 minutes in microwave on high

Las Vegas residents
one day only special at Village Meat and Wine

-----------------------
·Wagyu Kobe Special·

Bone In Waygu Kobe New York
(Grade 5, Cut to Order)

Reg: $24.98 lb

Sale: $14.98 lb
-----------------------

Thanks for this. I ended up buying these:


What to do with them?

Save some for tartar if you like dat kind of stuff.

Maybe I'm blind but where are the bones on those beasts?

Back at the butcher shop ldo

First post in this thread, be gentle

I fried some calamari and roasted some potatoes. I squeezed some lemon over the plate and added a bit of mayo that I mixed in with fried sriracha, pepper, and fried garlic chips (which I also garnished the plate with).



Annnnnnnnnnnnnnnnnd the main event:







All in all, not a bad dinner.

sweet moses

How did they taste?
Total cost? Was it a good bargain?

Crust was lovely and it cut like butta'. Fatty part had more of an intense beef flavor. Was $50 for the three steaks and great value.

Thanks to everyone in this thread. I bought my dad a 42 day dry aged New York Strip for Father's Day and it turned out perfect. I wish I would have taken pictures.

Spent the weekend at a buddy's cabin in central MN. Local meat shop had choice ribeye for just $9.99/lb. Left to room temperature, salted, then seared those bitches on a roaring hot grill. Let them go just a bit too far (they ended up on the high end of medium after carryover) but they were some of the best damn steaks I've ever had.

Pics to come as soon as I get them off my phone and on my computer. Gonna have to go back for more soon. This thread is pure win.

Quick Q: If you realize that you haven't given the steak enough time in the oven and shove it back in, do you once again let it rest afterwards for the same amount of time? I just got my cast iron skillet and am preparing for my first try!

The reason you let steak rest is that protein is essentially elastic. When heated, it stretches, which is why an unrested steak will give up all it's juices when you cut into it. Resting lets the protein tighten back up and hold onto the moisture in the steak.

So yeah, rest it again, but unless the steak is really far off from where you want it to be, I would just eat it a bit rarer than I'm used to. Heating-Cooling-Heating is generally a good method for good steak.

Cooked up a filet last night. didn't start until 10pm, so this was a pretty late dinner...

I literally checked the image link to see if you picked it up off of some gourmet blog. Wow.

Holy Cow.....

Not in this country, thank God

this page is sexy as hell

Freakin might be a bacon wannabe, but that picture is steak king worthy.

Did you coat it in mustard? What did you put on it to give it that yellow color.

In the Facebook photo album of this thread, that picture is the cover.

****ty compact flourescent light bulbs

Steak was prepared pretty simple. This was the filet mignon from a whole tenderloin I got over the weekend. about 2lbs or so, maybe less

trimmed steak, let it warm up for as long as I could (didn't even take it out of fridge until 10pm, so time was getting short)

after about 30 minutes of warming I got a cast iron hot and rendered a decent amount of beef fat. salted steak generously with herbed salt + pepper + thyme

seared until I had a good crust, adding clarified butter as needed halfway through

put it in the oven at 200. Around 11:15PM increased oven to 225

pulled steak out when thick end was 125F and rested for a bit, then sliced.

also made a peppercorn port wine reduction, deglazing the pan

crust was nom nom and i didn't even bother with a steak knife--i just cut the steak with a fork

LV weekly special - Village wine + meat
-------------------------
·Grass Fed Beef Special·

Estancia Grass Fed Whole Tenderloin
(4 lbs average weight)

Reg: $16.98 lb

Sale: $8.98 lb
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After Freakin's picture, I am sooo tempted.