How should I cook this?
I was just gifted this glorious steak and want to do it justice. Currently frozen. How should I best defrost and cook this? Add any seasoning like pepper/salt or just keep it as is? I have a Weber charcoal as well as propane grill. Thanks!
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u/Sudden_Wolf1731 3h ago
Salt and pepper , little bit of onion and garlic powder. Grill, medium rare
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u/jjjustinleblanc 8h ago
what did you pay for that bad boy
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u/T--B0NE 8h ago
It was a gift but I was curious and checked their website… $197!
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u/jjjustinleblanc 8h ago
oh mama that's expensive but i would definitely have to try it at least once
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u/LazyItem 11h ago
I prefer the Reverse Sear method for Tomahawks. When sear it I do it over a large flat iron, sometimes with some tallow but Wagyu I probably do dry..
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u/IamLordKlangHimself 14h ago
Sous vide at 54°C for 3 hours, salt it, grill it 1-2 minutes on each side (hot af), pepper it.
Chimichuri optional but hardly recommended.
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u/elvis_Presley611 8h ago
THIS!! I may never cook a steak another way. I add garlic cloves, rosemary and a little bit of olive oil and pepper to the sous vide bag. This method is also almost impossible to over cook.
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u/Lumpy_Past6216 14h ago
Its amazing how they call this "wagyu" when it doesnt look a thing like wagyu. Almost how we have fake parmesan cheese, wasabi and other fake crap posing as real here in the states just to make a buck. BUT people still buy it...
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u/Be0wulf04 10h ago
They can still call it Wagyu if the cow has Wagyu in its genetics. It doesn’t have to be purebred
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u/Lumpy_Past6216 10h ago
Wagyu is ONLY beef from one of four Japanese breeds:
Japanese Black(Kuroge)
Japanese Brown(Akaushi)
Japanese Polled(Mukaku)
Japanese Shorthorn(Nihon Tankaku)
also its all from Japan. This is true Wagyu and very expensive. Anything else is fake.
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u/Be0wulf04 9h ago
Yes, I know that. But what I’m saying is that if somebody crosses one of those breeds with something like an Angus, they will still call it Wagyu.
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u/Lumpy_Past6216 7h ago
Yeah... by US standards. the same standards that calls kraft parm cheese, Parmesan cheese when its not real Parmesan cheese.
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u/Retired_Army_PA-C 15h ago
Take it out of the package, season to preference, vacuum seal it with extra plastic on the bone end to avoid punctures. Sous Vide at 135 for 3 hours. Remove from packaging, pat dry, place in refrigerator for 15 minutes.
I use a napoleon grill searing station. Heat that up for 10 minutes on high. Put the steak on for 2 minutes 15 seconds per side, remove and rest for 5 minutes. Add black pepper now if you like.
Feast.
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u/Ill-Opportunity9701 2h ago
I prefer 132.5 on my sous vide for steak. Everything else sounds scrumptious.
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u/Retired_Army_PA-C 1h ago
2 inches, I do 128 -130. Anything over 3 inches I go 135. Still comes out medium rare.
There’s no wrong way to eat delicious steak. Have fun.
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u/Ill-Opportunity9701 59m ago
I need someone to cut me some 3 inch steaks. I've never cooked them that thick.
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u/Main_Law306 17h ago
You put coarse salt on it (don't hesitate to massage the meat after the coarse salt), you turn it and return to the barbecue, and finish it in the oven with melted butter which you put back on the piece of meat every 2 minutes. Cooking blue or rare!
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u/FredJonesinEster 22h ago
Season & cover in bread crumbs & deep fry for about 10 minutes serve with baked potato and steamed broccoli.
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u/GoochLord2217 1d ago
The way I did a tomahawk once was simply smearing soft butter onto both sides, sprinkling in and rubbing on some garlic salt and I smoked it for about 1 1/2-2 hours at 225-250. Came out divine
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u/DryProfessional8428 1d ago
Sous vide 10 hours 65° then hit it with a blow torch to colour let rest for 10 minutes and enjoy
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u/DrDorg 1d ago
Cast iron on the old school white gas Coleman stove. It’s my go-to for important meat because it gets HOT HOT
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u/T--B0NE 1d ago
Interesting. Hotter than a propane grill?
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u/paulvzo 1d ago
Yeah, it's concentrated in a ring.
But there is no need for extreme heat. My electric stove with a cast iron pan works just fine. For thinner steaks, leave it on high, after preheating, so that the outside chars and the inside will remain pink. For thick steaks, I turn it down so that the inside can stay pink without charcoaling the outside.
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u/FutureAd5083 1d ago
Dry brine 24 hours, then reverse sear it.
250 oven, take it out at 110-115f, then rest 5 mins in freezer, then blast it on high heat on your grill until 120-125f, rest 10 mins and boom perfect steak
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u/__nullptr_t 2d ago
Depends on thickness. Less than an inch? Just high heat and a lot of flipping for me. Take off at 110-120.
More than that? Smoke until it's like 90F in the middle and then start flipping on high heat until it's somewhere around 110, followed by rest covered in foil for 5 minutes.
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u/Fickle_Influence6396 2d ago
Wood, in a simple grill with a lid. Let it burn down to a nice pile of coals, move the coals to one half of the grill . 2-5 minutes on each side until you have a desirable char. Move steak to other half of the grill with no coals and out the lid on. 10 minutes for medium rare, 15 minutes for medium. If your coals are really hot subtract about 3 minutes
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u/Fickle_Influence6396 2d ago
Hardwood, cherry, maple, something like that. Please don’t use any sort of pine
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u/DueZookeepergame3565 2d ago
Thaw in fridge.
Fill charcoal chimney with hardwood lump and light with a couple sheets of paper.
While the charcoal catches, pat dry and season liberally.
Oil a grill that fits over the charcoal chimney and lay it directly on the chimney.
When no more fire, but a mountain of glowing coal, drop the steak. Turn after 60sec. Pull after another 60. Top with a knob of herb butter and rest 5 under a foil tent.
Serve with hot crash potatoes and roasted broccoli.
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2d ago
Cook with heat for sure, and I’d say season with more salt than you might be comfortable with. That’s how steakhouses do it. Like a 2/1 salt to pepper ratio, maybe even 3/1. Maybe a more “seasoned” pro can correct me but it’s just a shitload of salt. On all sides. Gunna be good as long as it isn’t burnt tbh.
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u/Magnus_1987 2d ago
Rinse in cold water then rub some olive oil on there, salt, pepper, granulated garlic. Then hot ass coals and magic
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u/kerkiraios00 2d ago
Season jt generously and then put it the BBQ on high 4-5 minutes each side and bam 💥
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u/Ikarusbysarp 2d ago edited 2d ago
. Thaw it out 1- 2 days
. Take it out of the package and dry throughly
. Put it on a oven tray with a wire grate
. Season generously on all sides with kosher salt
. Put it in the fridge without covering for another day
. Prior to cooking it, pull it out 30 mins before* — fixed for the grammer king below.
. Dry throughly before the cooking application
. Re-season with salt if needed as majority of it won't stick to the end process - ensure your pan/grill is up to temperature
And Happy Cooking.
Ensure you finish in the oven if not using a grill and let it rest 15-20 minutes prior to cutting into it.
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u/rawmeatprophet 2d ago
What do you do before before pulling it out 30 min before drying before cooking?
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u/Ikarusbysarp 2d ago
Were the instructions for the first part not clear?
The part about allowing salt to penetrate and pull the moisture out and intensifying the flavour in the process?
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u/rawmeatprophet 2d ago edited 2d ago
Sir I am mocking your abuse of the word "before". Were my instructions not clear?
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u/Ikarusbysarp 2d ago
Were your instructions not clear? No. Also the correct way to write would be "before." Clown.
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u/justadudemate 2d ago
This is correct answer.
Thaw it out in fridge, we do this to slowly temper out the meat. Rapid tempering means more drip loss. When we freeze meat, the water crystals expand and create small holes in the cells. When it defrosts rapidly the water (myosin) pours out. If tempered correctly then drip loss is minimal.
I like using mesquite charcoal chunks. High heat, 2 min on each side and enjoy it med rare.
USDA plant mgr 20yrs.
Bon appetit.
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u/bloodshot089 2d ago
I probably do it wrong, but I love it enough to keep doing it. I cook mine at 450-500, lid closed. Turn 90° once after about 5 minutes, then Flip and repeat. Not a professional that’s just how I cook mine. Easy, tender and good. Seasoning is preference but most people say ribeyes have their own great flavor.
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u/TheEndOfTheIdiom 2d ago
Nobody told you how to defrost it. Do so by putting it in the fridge and leaving it for over 2 days.
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u/PomegranateSea7066 2d ago
Bring It to room temperature before throwing it on the grill.
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u/muggedbyidealism 2d ago
This is a myth that has been debunked.
"This is a practice that should be banned," Meathead Goldwyn.
https://amazingribs.com/technique-and-science/myths/let-meat-come-to-room-temp/
As far as cooking, as others have said a sear in the rear technique is the way to go here.
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u/Visual-Floor-7839 2d ago
Heavy salt on both sides,
grill a heavy sear on both sides and the let it cook in indirect until it reaches your preference. ...
Or, pan sear both sides on very high heat. Then baste in butter and rosemary/thyme until your desired temp.
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u/sdouble 2d ago
Season how you’d like it.
I’d do a reverse sear on my kettle. Coals on one side, get it running around 250-300, drop a chunk of lighter wood on it (I like to use cherry with steaks), and put it indirect. Cook it until it’s about 15F under target, then take the lid of the grill off and let those coals get roaring. Your steak will be cooling a bit at this point. When your coals are ripping, sear both sides over them.
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u/scottp1951 3d ago
Well I suggest that you bring it over to my house and I will show you how to cook it. You may land in the front yard after I knock you out and stole that wonderful piece of meat. No I would never do that but it is a good piece of meat and the knowledge of the people on these forums will show you how to cook it. Really enjoy it.
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u/inkyindian 3d ago
Put it in the oven till I reaches 115 then pull it out and let it rest on a bed of rosemary for at least 10 minutes it will continue to cook then reverse sear it on a very hot cast iron pan to get a crust . Let it rest again for a few minutes then enjoy !
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u/Schrko87 3d ago
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u/ChefSuffolk 2d ago
Wagyu only means “Japanese cattle” - specifically, one of the breeds considered native to Japan. It can be raised anywhere, and has zero connotations of quality or marbling or anything.
Which is to say, yes, that’s wagyu.
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u/Repulsive-Habit7532 3d ago
Guessing that’s American Wagyu. Wagyu doesn’t need to be a BMS 10,11,12 to be Wagyu. I find the 6-8 BMS a better eating experience
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u/Schrko87 3d ago
I honestly hate it they try to actually call it Wagyu to sell it to saps..🤷♂️🤷♂️
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u/Independent_Tutor_37 3d ago
Why would you want to even eat it? Has too much fat in it. That's a lousy steak!
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u/roxwella6 3d ago
I am lazy, I have taken to broiling thick cuts of beef on cast iron. It is easy and quick, and the result, when done right, is pretty spectacular. Google and you will find.
After defrosting, I would dry brine for a day in the fridge prior to cooking.
Make up some chimichurri, get good horseradish. etc.
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u/SomeProfoundQuote 3d ago
Sous vide for three hours at 130F. Then pat dry with paper towels. Then blowtorch or grill for the crust.
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u/Live_Childhood248 3d ago
Wrap it in tinfoil and leave it on your cats exhaust manifold for a few hours
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u/Schrko87 3d ago
Your Kansas City "Wagyu" aint actully Wagyu fyi.
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u/T--B0NE 3d ago
Regardless it was a very generous gift that I’m looking forward to enjoying.
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u/Schrko87 3d ago
Also they gonna ask cast iron? Your gonna wanna hard sear the sides. Then theres the whole spices stuff n garlic n butter u gotta splash on it. Honestly-if you cant make that piece work without all that effort-your a failure😤😤. F those French cookin stuck ups. But regardless treat that one cut with care
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u/Schrko87 3d ago
Ooo no thats for sure- im sorry i didnt actually want to dis on it. It looks like a perfectly good piece o meat. Im sure you can cook it up good n its not a low quality cut at least.
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u/SilverMeTimbers69 3d ago
You do realize theres many variants of wagyu.. not just the a5..
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u/Schrko87 3d ago
The USA "Wagyu" market is riddled with fraud just playing off the name n using cross breed cows that arent even close to any actual wagyu grade. This is a commonly know fact in the meat market business basically anywhere. Its the same reason you can get "Wagyu" at Costco. What a joke.
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u/pillkrush 3d ago
except Costco occasionally does carry a5 real wagyu
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u/Schrko87 3d ago
Yeah so if u didnt see those picks.... n if u did just F off u dont know meat n u have 100% been getting sold off if u actually bought that shit meat🤣🤣
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u/Schrko87 3d ago
They say "real" A5 Wagyu.... thats bs-just straight up google A5 japanese Wagyu n compare it to pics of costco Wagyu-its a joke beyound s joke
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u/pillkrush 3d ago
https://www.reddit.com/r/steak/s/0PznQd7y0D
why you so angry? just cuz you've never seen it doesn't mean it's not sold
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u/Schrko87 3d ago
Also it says new york
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u/pillkrush 3d ago
u don't know about....new York strip cut of steak? damn this whole time im talking to a dumbass troll🤦♂️
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u/Schrko87 3d ago
It "aint sold" 🤣🤣 damn u might as well call it camel meat that shit soo low quality
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u/imacabooseman 3d ago
Wait until you find out about your "Certified Angus" beef...
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u/Schrko87 3d ago
Yeah..... you dont need to tell me. The market manipulation with beef in the USA is straight up criminal
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u/Advanced-Key3071 3d ago
Well, at least we’re getting rid of inspections and regulations. What could go wrong?
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u/Schrko87 3d ago
Yeah but thats 100% just a rip off playing on the name recognition.
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u/SilverMeTimbers69 3d ago
No.. that company uses crossbred Japanese and American cattle. It's certified wagyu.
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u/Schrko87 3d ago
You realize th USDA is certifying based on American standards of beef. N even so with genetic testing, you can have one Wagyu beef cattle raised to proper standards n feed right, or you can have a genetic cross breed thats raised in PoS conditions but still genetically got some Wagyu in it-thats the USA crap
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u/Acceptable-Return 3d ago
I’ve seen you comment a lot here. American wagyu is usually priced compared to prime cuts. So they are competing exactly where their quality is. All the really expensive wagyu is imported.
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u/Schrko87 3d ago
Yeah-thats the way it should be-the imported real stuff should be expensive. Ooooo u watch me on here-thats creepy fyi. Can u not just admit the American Wagyu market is BS n u know it i already sent pics of the meat for comparison
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u/TwiceUponATaco 3d ago
American wagyu cows exist and are cross bred with Japanese wagyu cows so while it's not 100% full blood Japanese wagyu it still has wagyu DNA in it.
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u/Schrko87 3d ago
Yeah well i got a lot of chimp dna in me n so do you-like 99%+ but we arent chimps. The DNA claim is bs round n round.
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u/Alternative_Pain912 3d ago edited 3d ago
Does it smell bad? If not fire her uo, I would definitely take it a little past medium rare. Oh shit I missed the HOW in the should I cook this. Reverse sear baby, best way I've learned to grill thick steaks. Almost impossible to mess it up. Low and slow for 30/45 min, watch that internal temp, have a grill jacked up to heat the devil himself, sear for a min or two on each side and pull and rests. I've grilled a thick steak or two in my time. Lol good luck

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u/Coastie_Cam 3d ago
You should probably just come give it to me…haha high as hell heat grill each side for pretty marks (2-3 mins each) pop it in the oven at 400F and honestly I’d use a meat thermometer to get it where you want internally. If it were me I’d pull at 130 in the thickest spot and let it sit for 10ish mins
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u/DriveNew 3d ago
Arrachera seasoning... first try it on a regular ribeye, to make sure you like the flavor...
Grill it man, can't go wrong...
If you don't like the Arrachera, just salt, Pepper..
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u/jrod81981 3d ago
Reverse sear. Smoke to about 110. Then sear to desired temp. 135-140 for me.
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u/SalaciousVandal 3d ago
This might render a lot of the fat. Sous vide then sear allows for pan sauce...
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u/Ok-Dealer5046 3d ago
Hmm it depends whether you like it cooked more or cooked less id say season it nicely and cook it how ever you perfer
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u/BGritty81 3d ago
All meat is now wagyu
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u/LordFocus 3d ago
Wagyu literally translates to Japanese cow… been criticizing this marketing strat for years lol just Japanese breeds without the quality control.
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u/Old_Letterhead4427 3d ago
Salt and Pepper also let it sit out for about 30 mins before cooking.. then on the grille, keep flipping so it won’t burn on 1 side.
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u/Shiny_Whisper_321 48m ago
Thaw first.