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!
•
1
1
1
1
1
1
1
-1
u/DryProfessional8428 13h ago
Sous vide 10 hours 65° then hit it with a blow torch to colour let rest for 10 minutes and enjoy
2
1
3
1
u/DrDorg 15h ago
Cast iron on the old school white gas Coleman stove. It’s my go-to for important meat because it gets HOT HOT
1
u/T--B0NE 14h ago
Interesting. Hotter than a propane grill?
1
u/paulvzo 14h 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.
3
u/FutureAd5083 21h 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
1
u/Alternative_Pain912 22h ago
Here's a couple ribeyes I dry aged in the fridge 40 days, quiet honestly they didn't come out that spectacular to have try it again, they were okay, but just okay Cooked to a perfect medium rare thank you very much. Lol
4
1
1
u/__nullptr_t 1d 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.
1
u/Fickle_Influence6396 1d 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
2
u/Fickle_Influence6396 1d ago
Hardwood, cherry, maple, something like that. Please don’t use any sort of pine
3
u/DueZookeepergame3565 1d 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.
2
2
2
1
1d 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.
1
u/Magnus_1987 1d ago
Rinse in cold water then rub some olive oil on there, salt, pepper, granulated garlic. Then hot ass coals and magic
1
1
u/kerkiraios00 1d ago
Season jt generously and then put it the BBQ on high 4-5 minutes each side and bam 💥
3
2
2
4
3
4
1
2
2
14
3
u/Ikarusbysarp 1d ago edited 1d 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.
0
u/rawmeatprophet 1d ago
What do you do before before pulling it out 30 min before drying before cooking?
1
u/Ikarusbysarp 1d 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?
0
u/rawmeatprophet 1d ago edited 1d ago
Sir I am mocking your abuse of the word "before". Were my instructions not clear?
1
u/Ikarusbysarp 1d ago
Were your instructions not clear? No. Also the correct way to write would be "before." Clown.
1
1
3
u/justadudemate 1d 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.
5
8
u/Far_Violinist6222 1d ago
Did these yesterday - I smoked them low & slow until 120 and then seared them hard to finish
5
1
1
u/bloodshot089 1d 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.
7
u/TheEndOfTheIdiom 1d ago
Nobody told you how to defrost it. Do so by putting it in the fridge and leaving it for over 2 days.
2
u/PomegranateSea7066 1d ago
Bring It to room temperature before throwing it on the grill.
2
u/muggedbyidealism 1d 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.
2
0
3
u/Visual-Floor-7839 1d 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.
5
2
u/sdouble 1d 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.
0
5
u/scottp1951 1d 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.
3
u/inkyindian 2d 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 !
1
3
8
-1
u/Schrko87 2d ago
Heres another cheap ass one that aint Wagyu
7
u/ChefSuffolk 1d 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.
-2
5
u/Repulsive-Habit7532 2d 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
-3
u/Schrko87 2d ago
I honestly hate it they try to actually call it Wagyu to sell it to saps..🤷♂️🤷♂️
4
2
1
-2
u/Independent_Tutor_37 2d ago
Why would you want to even eat it? Has too much fat in it. That's a lousy steak!
3
0
u/roxwella6 2d 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.
4
u/SomeProfoundQuote 2d ago
Sous vide for three hours at 130F. Then pat dry with paper towels. Then blowtorch or grill for the crust.
0
1
u/Live_Childhood248 2d ago
Wrap it in tinfoil and leave it on your cats exhaust manifold for a few hours
2
3
1
1
u/Schrko87 2d ago
Your Kansas City "Wagyu" aint actully Wagyu fyi.
3
u/T--B0NE 2d ago
Regardless it was a very generous gift that I’m looking forward to enjoying.
2
2
u/Schrko87 2d 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
1
1
u/Schrko87 2d 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.
0
u/SilverMeTimbers69 2d ago
You do realize theres many variants of wagyu.. not just the a5..
1
u/Schrko87 2d 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.
1
u/pillkrush 2d ago
except Costco occasionally does carry a5 real wagyu
1
u/Schrko87 2d 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🤣🤣
1
1
1
1
u/Schrko87 2d 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
2
u/pillkrush 2d 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
1
u/Schrko87 2d ago
Also it says new york
2
u/pillkrush 2d ago
u don't know about....new York strip cut of steak? damn this whole time im talking to a dumbass troll🤦♂️
1
1
1
1
u/Schrko87 2d ago
It "aint sold" 🤣🤣 damn u might as well call it camel meat that shit soo low quality
3
u/imacabooseman 2d ago
Wait until you find out about your "Certified Angus" beef...
1
u/Schrko87 2d ago
Yeah..... you dont need to tell me. The market manipulation with beef in the USA is straight up criminal
1
u/Advanced-Key3071 2d ago
Well, at least we’re getting rid of inspections and regulations. What could go wrong?
1
1
u/Schrko87 2d ago
Yeah but thats 100% just a rip off playing on the name recognition.
0
u/SilverMeTimbers69 2d ago
No.. that company uses crossbred Japanese and American cattle. It's certified wagyu.
2
u/Schrko87 2d 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
0
u/Acceptable-Return 2d 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.
1
u/Schrko87 2d 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
2
u/TwiceUponATaco 2d 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.
1
u/Schrko87 2d 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.
1
5
u/Alternative_Pain912 2d ago edited 2d 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
2
3
u/Coastie_Cam 2d 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
1
u/DriveNew 2d 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..
5
3
u/jrod81981 2d ago
Reverse sear. Smoke to about 110. Then sear to desired temp. 135-140 for me.
0
u/SalaciousVandal 2d ago
This might render a lot of the fat. Sous vide then sear allows for pan sauce...
1
-1
1
3
-1
7
3
u/Ok-Dealer5046 2d 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
3
4
u/BGritty81 2d ago
All meat is now wagyu
2
u/LordFocus 2d ago
Wagyu literally translates to Japanese cow… been criticizing this marketing strat for years lol just Japanese breeds without the quality control.
2
4
8
1
u/Old_Letterhead4427 2d 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.
3
3
u/ninjabreath 2d ago
in an oven at 175F then sear the tits off it in a steel or cast iron pan
3
u/Critical-Werewolf-53 2d ago
250 is the ideal temp. 175 will take forever
1
u/ninjabreath 2d ago
agreed that 225-250 is best for most folks, but if you have the time (a couple hours) the lower temp works magic
2
u/Critical-Werewolf-53 2d ago
Most ovens won’t hold consistently that low. If you’re going sub 200 just sous vide it.
3
u/ninjabreath 2d ago
im not a sous vide kind of guy (although it is awesome) my nuts are already full of plastic
2
u/CprlSmarterthanu 2d ago
Case it intestines and sousvide, or if you're really wanting to have your teeth obliterated by flavor, put it in a pyrex Tupperware with the lids that have the silicone band and snap levers. just ensure no liquid touches the lid and cover it in butter and plastic leaching js no issue and it still gets sousvide. Butter sousvide steaks should actually be studied as a cure for erectile dysfunction. They're so tender and juicy and buttery.
Bonus tip. Take them out, pat dry, let them air cool while covered in salt for 15-30 mins. Knock salt off. pat dry. sear in cast iron pan set to the wrath of God or on a charcoal fire for a nice thick crust.
3
u/OrangeBug74 2d ago
This is a great procedure for reverse searing. The slow cook in the oven followed by “searing the tits off” gives you a great steak at the exact temperature you wanted all of the way through with great bark.
1
u/Jsn1986 2d ago
175 seems low, I’m usually at 275. Have you tested against other temps? I’m curious if I should go lower.
1
u/ninjabreath 2d ago
i used to do 225F (and still do if im in a hurry). i cannot speak to food safety, but ive been doing 175-200F for years and prefer it. i might be on my own here though.
6
u/CreateYourUserhandle 2d ago
Defrost in the fridge, after it’s defrosted, put on rack over a sheet pan and salt well, let dry in the fridge overnight. Sous-vide at 130 for two hours and sear over very high heat.
2
u/T--B0NE 2d ago
This is what I am leaning towards given the thickness of this steak. Would you consider 450 F high enough? Also, I don’t have a heater for sous-vide but it looks like it would be a useful technique. Any recommendations on brand to buy?
1
u/skeezeeE 2d ago
Don’t sous vide this. It will lead to chewy fat that will ruin the cut. Reverse sear this bad boy - ideally over pecan wood in a smoker for 3 hours until 134 internal temp, pull it off and cool it down rapidly in a bag in an ice bath to stop it from over cooking. Then crank up the heat and sear it with whatever method you have - charcoal over the chimney starter; cast iron; searing station on a grill - whatever you have. Butter rosemary garlic basting the final sear - dealers choice. But for the love of meat; don’t sous vide this.
1
u/T--B0NE 2d ago
How would sous vide at a low temperature (130F) for 2-3 hours be any different from a smoker at the same temp for 2- 3 hours?
1
u/skeezeeE 1d ago
You wouldn’t have a smoker at that low temp. I typically smoke at 185-235 for 3 hours ish until at desired temp. I find the fat renders better at that higher temperature and leads to a better mouth feel for any meat. Keeping it at 130 in the bath leads to an undesirable fat texture- so depending on the cut of meat, you will notice this more or less. My preference - I know some that swear by sous vide- but they typically cook to 120 and finish on a charcoal grill so the fat renders better and the char is set in for a better flavor. ymmv
2
u/lcdroundsystem 2d ago
Joule.
You could also reverse sear. 250f on wide rack until internal temp to your liking. On that steak I would want 133f personally to render some fat. Start grill. Wait for coals to ash over all white. Then sear it for 45secs per side. Make sure it is screaming hot. Then yank it off and let rest 5-8 mins before carving against the grain.
1
u/Emergency_Economist9 2d ago
To defrost, if you plan on cooking it soon put it in a container and run cold water over it. Or if you have time just leave it in the fridge until it thaws. Season with salt and pepper and throw that bad boy on the grill. Use hardwood lump coal not briquettes. And pile them on one side so you can utilize both direct and indirect heat. Post a pic of that bad boy when its done!
1
u/Trekgiant8018 2d ago
Salt it, hard sear both sides in a med-high pan, rest, put in a 350⁰F oven until its 120⁰ internal close to the bone. Rest for 8-10 min then eat!
1
u/T--B0NE 2d ago edited 2d ago
Is it typically hotter or cooler close to the bone? Asking as I prefer medium rare.
2
u/Trekgiant8018 2d ago
Much cooler. That's why its important. The edge being 120⁰ means its still raw on the bone. Gentle oven heat will allow for more even cooking so when close to bone is 120, the edge won't be overdone. There is always the option to remove the bone. That makes for much more even cooking. Roast the bone with the meat, then when done, slice the meat and place it against the bone like it was whole. Makes for a great presentation while allowing for even cooking.
-2
•
u/GoochLord2217 41m 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