June 14, 20187 yr So this isn’t the same wagyu steak I posted above. They also sell trimmings for a lot less - I got 3 good sized pieces of NY strip for $40. Here it is after the first flip. Didn’t get any other shots because it was quickly sliced and devoured after another flip or two. After that was a grass fed chuck eye that I also got from Crowd Cow:
June 14, 20187 yr Me thinks these guys are just a coupla shit talkers and ain’t really got that wagyu
June 15, 20187 yr So many great pics. Thank you. I found a competition american kobe wagyu brisket for $12/lb I can imagine fucking up. https://www.snakeriverfarms.com/american-kobe-wagyu-brisket-12-14.html
June 15, 20187 yr 19 minutes ago, LongestHorn said: So many great pics. Thank you. I found a competition american kobe wagyu brisket for $12/lb I can imagine fucking up. https://www.snakeriverfarms.com/american-kobe-wagyu-brisket-12-14.html Hey take that shit to the All Things Brisket thread -> That brisket looks gorgeous
June 17, 20187 yr Popular Post Rain delay means I'm getting toasted. Edited June 17, 20187 yr by Anastasis
June 18, 20187 yr Any ideas on what to do with the chain trimmed from a whole beef tenderloin? I got 2 of them in the freezer and need to cook them in the near future.Sent from my SM-G920P using Tapatalk
June 21, 20187 yr Another thick TBone to celebrate being a man +5 Reversed sear some prouts seared in butter, garlic and rosemary
June 22, 20187 yr Does steak sandwich count? Service sucks, decent last minute lunch meal but great wines but might location. Killing time as the better half is in the wedding party and has duties.
June 23, 20187 yr 3 hours ago, luke duke said: Who orders wine with a meal that includes fries and a pickle? Maybe it’s A-5....
June 23, 20187 yr Author 18 hours ago, Pato del Muerto said: I think this turned out pretty good *well
June 23, 20187 yr 1 hour ago, Landomatic said: *well I know, but I didn’t want to imply a level of doneness that is contradictory to the picture
June 24, 20187 yr On June 18, 2018 at 9:55 AM, Dr Fear said: Any ideas on what to do with the chain trimmed from a whole beef tenderloin? I got 2 of them in the freezer and need to cook them in the near future. Sent from my SM-G920P using Tapatalk Rub with salt, pepper, minced garlic, chopped rosemary and thyme. Wrap tightly and leave in fridge overnight. Thrown on the grill on direct med high heat for a couple minutes. Let rest then chop into bite size pieces and serve as an app. I do this every time I cook a tenderloin and it's always a huge hit.
June 24, 20187 yr On 6/22/2018 at 1:21 PM, Washpark said: Does steak sandwich count? Service sucks, decent last minute lunch meal but great wines but might location. Killing time as the better half is in the wedding party and has duties. Should have gone to the girl and the fig across the street
June 24, 20187 yr Brought steak up to room temperature. Seasoned lightly with salt and finely ground pepper. Cooked in hot cast iron skillet. Flipped after 75 seconds. Resting Steak looks more done than it was due to fat content. Tasted like shit. Way too fatty. 4 of us couldn’t finish it. The Japanese beef marbling grading scale goes from 1-12. This thing was about a 15 which was a bad thing.
June 25, 20187 yr Tasted like shit. Way too fatty. 4 of us couldn’t finish it.I was hoping for success but I’m glad it’s not just me. I’ve had wagyu twice and disliked it both times. Greasy with none of the beefiness I want in a steak. The mouthfeel made me think that’s what it would be like eating a spoonful of crisco.
June 25, 20187 yr If you saved whatever leftovers you have, take the pieces and go back and follow my initial reply to your pic - cube it, sear the living shit out of it at as high a temp as you can get, cook it until nearly all the pink is gone. Light salt and pepper after, a dash of cumin if you have it.
June 25, 20187 yr If you saved whatever leftovers you have, take the pieces and go back and follow my initial reply to your pic - cube it, sear the living shit out of it at as high a temp as you can get, cook it until nearly all the pink is gone. Light salt and pepper after, a dash of cumin if you have it. I did that and still didn’t care for it.
June 25, 20187 yr On 6/23/2018 at 9:39 PM, HeHateMe said: Rub with salt, pepper, minced garlic, chopped rosemary and thyme. Wrap tightly and leave in fridge overnight. Thrown on the grill on direct med high heat for a couple minutes. Let rest then chop into bite size pieces and serve as an app. I do this every time I cook a tenderloin and it's always a huge hit. Thanks, gonna try it this week.
June 25, 20187 yr On 6/17/2018 at 10:40 PM, Anastasis said: Rain delay means I'm getting toasted. FUUUUUUUUUUUUUUUUUUUUUUCCCCCCCCCCCCCCCCKKKKKKKKKKKKKKK'n hell.
June 25, 20187 yr Any ideas on what to do with the chain trimmed from a whole beef tenderloin? I got 2 of them in the freezer and need to cook them in the near future.Sent from my SM-G920P using TapatalkBeef stroganof.
June 26, 20187 yr I’m not a pro like some of y’all but I finally cooked a filet I was happy with. Of course, it was for my fiancée (just stuck it on there for a final bit in the oven) Ribeye also turned out well
June 26, 20187 yr 13 minutes ago, Celery Man said: I’m not a pro like some of y’all but I finally cooked a filet I was happy with. Of course, it was for my fiancée (just stuck it on there for a final bit in the oven) Ribeye also turned out well I don't see alleged fiancée titties looming in the background.
June 26, 20187 yr Rub with salt, pepper, minced garlic, chopped rosemary and thyme. Wrap tightly and leave in fridge overnight. Thrown on the grill on direct med high heat for a couple minutes. Let rest then chop into bite size pieces and serve as an app. I do this every time I cook a tenderloin and it's always a huge hit.How much of the fat did you trim off?Sent from my SM-G920P using Tapatalk
June 26, 20187 yr Did some bone in’s from CM a bit ago and learned some lessons on something that thickSent from my iPhone using Tapatalk
June 26, 20187 yr 18 hours ago, HouTex said: Beef stroganof. This is a great idea, even with that spelling. Or maybe some shaking beef?
June 26, 20187 yr Author 8 hours ago, lonestarguido said: Did some bone in’s from CM a bit ago and learned some lessons on something that thick That it's damn near impossible to get it cooked right? Because no matter what, it seems like it's raw by the bone and over cooked away from the bone?
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