sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Nose print and all, thats pretty cool. :thumb:
Beef butter Josh! :thumb: Insanely good.
I like 1/4 to 1/2" thick small slices since it's very rich. I take a torch to it or a quick sear on each side just to get it warm and pink. Seasoned with salt and pepper at best to taste the beef.
I found out a little goes a long way after getting my hands on some Miyazaki A5 BMS grade 11 about two years ago. Pretty much as good as it gets. Cost a pretty penny and I was considered lucky since a restaurant didn't pick up their subprimal order so my butcher sold it to me. It's was the priciest piece of meat I've purchased. Ever.
Ha! I found the certificate too :becky:
I think ssv3 has convinced me to change direction and use my Searzall on it, probably cut into smaller pieces and....I guess.....share with my family. Lol
Damn that is a chunk of meat. I don't even want to know what that thing costed. Thanks for the cooking advice. I have done some reading, and am leaning toward 80 to 90 seconds on each side. Debating or cooking the whole steak, or removing the cap, and tying it into a small steak, and making 2 meals out of it. Normally I could polish of a 13 oz steak without giving it a thought, but on this I am not sure.
I think ssv3 has convinced me to change direction and use my Searzall on it, probably cut into smaller pieces and....I guess.....share with my family. Lol
Lets just say I could've got a couple Hunsaker drums and some creekstone briskets instead. :laugh:
Def can make two meals out it. It's a rich and satisfying piece of meat. 80-90 seconds a side is about right. I cut them into bite sized pieces. This meat is definitely in approached different than a traditional steak.
:laugh: I think the Wagyu makes for a better story. Again I appreciate the insight from someone that has cooked it. The steak I got is about 1/2" thick, which for any steak, cooks pretty quick. So, I am worried about cutting it into too small of pieces. I want to be able to leave it on long enough to get a sear. Then there is the question of sides, and beverage to pair it with. Decisions, decisions.
:thumb:
Your steak is good to go. I had more to play with so I messed with it a little.
Some sushi style rice and par grilled veggies of your choice with some ponzu goes great.
Thanks Brother, I do appreciate the advice. I am pondering things right now, but the picture is getting clearer. You know how it is.
Absolutely!
I'm doing my first picanha ever so I totally get it. As simple as it looked I was stumped at first but I got the basics down so I'm rolling with it tonight. Screwing up is fine but these cuts are hard to come by.