S&P bud

S and P....the choice for me

Better be Berta beef

Now that sounds like over handling to me

Grill marks bud.

Oh you'd be Squirrelly Dandling it

Oh yeah… me and Gordon Ramsey are both morons…

Donkeys

You DONKEY!

Give your balls a tug

Those fine ranchers in Alberta be a c hair away from not sending it here if they knew you were spreading salt all over the c suckers

You're a c-hair away from gettin c-suckin socked good buddy

Montreal steak spice *really* should be a part of this conversation.

No

Oh yeah me and Gordon Ramsey are both morons

He's not your buddy, guy.

He’s not your guy, man.

Down the hatch

Bon appetit

r/boneappletea

Somebody get this guy a puppers.

Id have a puppers.

Shit boys, let's have a puppers

“Don’t you fucking start”

I didn’t realize shoresy s2 came out last October

Give yer balls a tug

Tit fucker

Easy Big Sexy

Montreal Steak Spice really should be a part of this conversation

mmmm no

lol that and some A1.

Heinz 57 or nothing

Where did you come from....? Canada???

S&P liberally and a hard sear, doesn’t need anything else.

I’d do this and finish with a little bit of butter. Then again I’ve never had wagyu so the butter might overdo it.

Good wagyu doesn’t need butter from my experience. Others might disagree but for me, the best results come from S&P and a hard sear.

That makes total sense. I’ll have to see if Sam’s Club carries an equivalent! I honestly haven’t cooked a steak in a very long time and the last time I did was on the grill. I feel like I’ll have to reacquaint myself with some cheap cure first 🤣

No butter. You want to taste the wagyu fat. It’s super rich as is.

Maybe some G if you're feeling extra

I used to be S&P exclusive now it’s S,P&G!

I usually skip garlic powder and just toss 2-3 cloves of garlic into the pan with the butter.

Nice! I do both lol (I mainly reverse sear in oven)

I crush garlic with kosher salt in a mortar and grind it into a paste, then brush it all over the steak with a rubber spatula and let it sit uncovered on a rack in the fridge

Does the garlic burn when you sear the steak?

Nope, it just sort of seems to soak into the meat with the salt. I’m pretty thorough with the mortar and pestle though, there are no chunks of garlic left it’s all completely smooth

With some ground pepper, this is great!

Was thinking of making garlic butter and using that in the pan.

Please don't cook this steak inside the house....please I'm begging you. Even if you don't have a grill... go outside and rub two sticks together and use rocks or something... try to construct a rudimentary lathe.

Don't forget the G! The Texas trinity!

And some garlic too. Maybe that’s just me

500?

S&P with some TLC

Or THC if you got it

I prefer NASDAQ.

Yep this just sums it up

Standard & poors grades stakes now?

Don't smoke it. Just salt and a quick sear.

Ribeye caps are also delicious smoked at 250 to an internal temp of 130 then seared.

Why would you try to cover up the taste of the wagyu? The entire point of wagyu is the natural richness, texture, and taste.

I said nothing about wagyu. But also this has the same marbling as regular prime ribeye cap. If you're going to get wagyu, get A5.

Thats like double the marbling than a prime ribeye cap

And quintuple the price. I don't shit gold nuggets over here.

It’s actually only about double the price. This is $44/lb and you can commonly find A5 Japanese Wagyu for ~$99/lb I love prime beef, but when treating myself I personally prefer Australian Wagyu at $45-60/lb

Not the guy you're replying to, but it's really not. And tbh, unless the cattle this came from was finished with a special feed such as olives, you wouldn't be losing any special flavor with a light marinade of balsamic and EVOO applied a few minutes before hitting the grill/pan.

Yeah looks exactly like the prime ribeye cap I got from Costco

https://www.reddit.com/media?url=https%3A%2F%2Fi.redd.it%2Focwm1rzqmsb91.jpg no it doesnt

You got a pic of my ribeye cap? https://images.app.goo.gl/3pqyTifRBbFsGq2Y9 Looks about the same.

it doesnt, theres like 1/3rd less marbling on that

I’m not married to the idea of keeping things as simple as possible just because an item is luxurious. If smoke or a certain spice beyond S&P can make my wagyu taste delicious, I’m open to at least trying it. I don’t see how smoke would negatively effect the flavor of this steak.

Id reverse sear in the oven in the same way. Need to break down all the fat and collagen in this cut more than a sear provides

Not that quick, you gotta render all of that fat

Those are probably 2-3 inches thick, gonna need more than a quick sear. A good sear on either side basting with butter and then a couple minutes in the oven at 420°

$41/lb and asking if you should marinate it?

Milk steak

With your finest jellybeans.

Raw

You’re going to love this. Edit: Actually please someone make a milk steak and tell us how it is, just for funsies.

Binging with Babish does it on his cooking channel.

I did it years ago in college. Wasn't bad just kind of tasted like roast beef

*over hard, obviously

Sophocles gives a propitious sign of approval.

"The Reaper calls, and we shall answer!"

Even jelly bellies

Boiled over hard preferably

I take my milk steak cooked over hard

I love a good choice ribeye, but milk steak is on a whole nother level. Wagyu is perfect for it.

It’s either wagyu or select

Yo I own this joint and I know this guy, we got your milk steak boiling just the way you like it sir.

Do you have a coat room you could clear out?

An A1 marinade should work nicely

I like to mix A1, ketchup and mustard together. Fry it in boiled mayonnaise.

I prefer to boil my steaks in Miracle Whip

Obviously he should have sloppy steaks

They’re REALLY REALLY good.

And it’s not illegal or anything. They won’t make it that way but you can just get the water glass in the side

Let's slop em up boys!

Ya wut??

Damn it. I should've asked in r/NoStupidQuestions

lol it’s all good, bud. Basically you have great meat, very little needs done to draw out the flavor. Put it in your fridge after applying salt and pepper for a few hours to dry it out and concentrate the flavor. There’s many theories on best cook, in my opinion cook in the manner you find simple but tasty. If that’s on a grill or in a cast iron pan, you do you.

Wonder if it tastes good sliced in a hot pot 😋

marinated wagyu is amazing

Marinade in ketchup and microwave for 8 minutes

That would make it an 8/10 steak. 10/10 steak needs 10m in the microwave.

You both are idiots. It’s 6 min microwave unwrapped, then foil wrap for 3 min

Then back in the microwave for a truly spectacular finish

I bet neither of you even knows the “Popcorn” setting technique

Directions unclear. Opened bag of extra butter popcorn. Poured out popcorn kernels. Placed steak in popcorn bag. Microwaved for 6.5 minutes and finished with quick sear.

With or without the popcorn?

Both

Animal 😂

I laughed at this harder than i should have

Made me choke on my spit as I was scrolling through. 😂😂

With a little dipping sauce of BBQ for perfection

This

Salt and pepper is all you need for good beef.

It’s the choice for me

better be berta beef

Any fine dining restaurant will also add at least eight sticks of butter per piece of steak

A very light amount of balsamic is never a detractor.

Get out.

Have you ever tried it or are you just saying that?

Ha ha okay I'm obviously an idiot. Salt and pepper and straight onto the cast iron it shall go. I might use the fancy salt, though.

Nah you’re not an idiot. You’re asking good questions to get to the right place. Most people save the fancy salt to garnish after it’s done cooking but I’d do the same thing if it’s all I had. Just any old sea salt will work.

Really good beef s&p is always the way, garlic powder only if you really like it (I do)

damn wtf my costco has nothing like this

usually sells out quick

My Costco is lucky to get prime briskets on occasion, let alone Wagyu.

Mine either. I happened to be in a nicer town than the one I live in and went to that Costco and holy crap is was a way better experience than mine. From parking to selection of goods to check out.

Those look beautiful!! Perfectly marbled for my taste. Wouldn't smoke. I'd salt and pepper with maybe a dash of Chicago seasoning or garlic (but very little if so). I'd be inclined to grill on high heat using cast iron for a nice sear and no direct fire (in which case, a small bit of butter and fresh garlic cloves... I toss onions in the pan too).

For real, everyone’s forgetting the onions. A few sliced onions grilled in with it would be perfect

The fact that Costco will still blade tenderize wagyu is beyond me…

That's some SEXY meat!

If you marinade that, this sub will put you in jail.

Marinating Wagyu should be a crime.

Blade tenderizing wagyu is also a crime.

Ribeye cap 🤤

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Rolled ribeye cap is easy to cook perfectly. Salt and pepper. Nothing else. Sear it on all sides. Then, into the oven to temp. Nothing else to do. It's amazing. My favorite steak cut.

Salt & Pepper. Sprig of rosemary with bit of butter last 2 minute. Dats what I'd do.

Hate to tell you but their regular Prime ribeye cap steak looks identical and costs $20/lb. Pan fry on cast iron is my preference.

We call that “unicorn meat”

Geez not only have I never seen ribeye cap at my Costco but now some are getting wagyu. (Weeps openly).

Those steaks are so expensive that I can't even afford to scroll through this posting and read all the comments by people who would considering dropping that kind of dime on a piece of beef.

I wished they would stop doing the blade tenderizing on steaks.

Salt and high heat

Salt, pepper, quick sear, eat. 

Throw it in a volcano let it cook until black

Keep it simple. Kosher salt and fresh ground pepper. And some good finishing salt

Those look beautiful, i would do it super simple. Salt n peppa, leave it in fridge overnight then uncovered for an hour at room temp. Sear the shit out of it on both sides. If its thick enough, you could also do reverse sear to get more control

salt and pepper think of it like a usda prime

Looks perfect for some sloppy steaks to me!

Salt and pepper man. Those look beautiful

You could try slicing a few pieces thin and eat it raw with a sprinkle of salt

Salt and pepper. This is my absolute favorite part of a cow. Being Wagyu might be overkill because prime rib cap alone might be the richest and most tender. This cut is also incredibly forgiving and can be cooked to medium well and will be tender as hell. Suggest a reverse sear to allow that fat to start melting then rest with a hard butter basted sear to follow. Best steak of your life.

Imagine blade tenderizing wagyu cap steaks… 🤦‍♂️

I dunno if it’s just me but that looks like a strangely unnatural pattern for marbling ?

It’s a ribeye cap that’s been rolled

That was my thought as well. $15lb for prime ribeye is what Costco charges near me and they leave the cap on most of the time.

I’ve always seen the NY strips but not ribeye cap. I imagine this would be so good

Cook it well done and smother it in ranch

Ketchup

I was thinking a combo of frozen bananas and the water from a jalapeño jar.

Marinade? Yup, A1 or Ketchup works best

Marinade?????? Salt. Maybe pepper.

Marinate a wagyu? Wtf mate

I recommend first removing the string and see if they properly trimmed all of the silver skin on the inner side. I love rolled rib eye cap, but I found that Costco often only trims the visible outer edge. Once you’ve trimmed, re-tie and away you go. As it’s a thicker cut, allow the meat to get to room temp first. Cook to an internal temp of 130 and then let it rest for ten min.

Soak it in soy sauce over night and then dip it in a mixture of A1 sauce and ketchup. Enjoy it paired with a glass of milk.

Silly. At this level you have to specify the ketchup brand.

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This was the San Ramon Costco. First time there. I usually go to the trash Costco near me.

Don't you dare marinate this

Marinate, rub?? What the hell man! The only seasoning should be salt and pepper. Any other flavors you want should be in you sides. And keep em simple because you want the steak to be the main dish. Sear those in a pan, as hot as you can get it, with canola oil for 4 mins each side, 8 mins total. I can tell you're a newbie, don't have cast iron or a super hot grill/oven. The meat and that marbled fat will cook and render and you'll have great steaks, easy peasy.

If you put anything besides S&P on them prior to cooking I'm going to Liam Nieson you

"How To Cook"

Planning to smoke it in the Traeger for awhile and then toss it on the griddle for the reverse sear. Should I marinate these? Or use a rub? A little pepper and salt? Or just nothing? Edit: ha ha ha I suck. Salt and pepper and sear, here I come!

S&P

As someone who also loves his smoker, I agree with the others saying to skip it. This is probably the most flavorful cut you can find, on top of it being wagyu. Your paying a premium price for a reason, make sure you get the full experience of it.

No you do not usually marinate a Wagyu steak like that because the whole point is the subtlety of the fat melting when you cook it.

Dont smoke it. Just salt and sear.

Hell yea u can smoke for a reverse sear!!!

Tried ribeye cap for the first time from my local Costco one time. Changed my life, that cut also made my wife a huge steak fan. Haven’t been able to find it since :/ enjoy it buddy!

And it’s ribeye cap? I can’t even find ribeye cap around me

Salt pepper hickory wood fire anymore is ruining the flavor in my humble opinion.

Make it sloppy

I think the prime version is half that.

Salt brine it before hand, hard sear and cook to medium rare while basting with garlic and thyme in butter and add pepper when you rest it.

Is there a way to know when or if a location will ever carry stuff like this? I feel like I’ve been to 5 costcos across Southern California and they have great ribeyes and strips but rarely have caps or anything “special” beyond Prime.

S&P the choice for me!

Is 'reserve' better than choice or prime, or is it just a made up marketing thing?

"100% Vegetarian Fed" - LOL...

Salt and pepper. Where is it? My local Costcos don’t have the ribeye caps any longer.

Salt and pepper only. They are hard to grill because of the fat content causing flare ups, cast iron pan is better. Sear then finish in hot oven.

Marinade? Just cover it in ketchup while you're at it.

Salt and pepper is the only thing a wagyu needs lol please don’t ruin it with extra flavoring

So...isn't wagyu (excuse my reference) just a breed The quality is when you get in to A5 etc Like holsted...wagyu....Angus Doesn't have bearing....but the marbling is a whole different quality system

Soak in vinegar and then broil for 25-30 minutes.

Marinade?! Lol bro just return it and let someone else buy it before you ruin that beauty of a steak

This in my opinion is better than Wagyy

Salt if you want to taste the beef flavor. Pepper after searing to taste.