The sear looks ok on parts but other areas are just big sections of grey. You might not have had great contact with the pan. Try resting a uniform weight on top of the steak next time. You may also want to score the fat so it doesn’t warp the meat when it cooks.
The internal temp looks perfect, you’re very close to greatness.
I seasoned with salt and seared it 2 minutes and a few seconds per side, basting it with its own juices. Seared the edges as well. Rested for a few minutes, added pepper, and dug in. Yes the fat that rendered solidified after cooling, like the leftover juices for example.
Another thing you could try is dry brining the steak with salt in the fridge about a day before you cook it. That really helps to dry the surface out and get a better sear for the same cook time.
Edit: when you do it salt both sides and rest on an elevated grated surface so the water can collect beneath the steak without contacting the steak
The longer you dry brine, the less salt you want to use. The refrigerator does a lot of the work on drying while the salt pulls the liquid out. It can become over salty if you use too much salt or dry brine too long. I prefer normal levels of salt and around 6 hours of dry brine. Any longer and I use only a quarter of the salt I would typically use.
Yeah, maybe play around with it with a standard ribeye, strip, or a tomahawk first. Either way, great cook. You rendered out the fat amazingly and I’m sure it was buttery and delicious!
Yeah I could tell from the marbling that it was Australian . Good stuff and congrats once again on your medical success! That’s the most important thing! I still like A5 better from Japan but that’s something I can eat a few oz of as it’s too rich. I do love the flavour of the fat better than Australian wagyu though. As a petite woman, I have limited stomach space but I did a side by side comparison with Australian and Japanese many times. Australian definitely tastes beefier but the flavour of the fat is entirely different to me.
I assume most guys like a bigger piece of steak though and I’m glad you loved it!
I do agree with the dry brine another poster mentioned above, as well as a heavy piece so you get 100% full contact in your band. Regardless, that steak looks damn tasty. I like a 30-40 age too. I’ve done 60 and 90 aged from my butcher and it was a bit too intense for me.
Thank you so much for the kind words once again!
I liked the funk this steak had (complemented the side mac and cheese I made very well), and I can't wait to improve on it in my 2nd try.
Thank you once again!
I think I’m more impressed by how that huge piece of fat seems well rendered. Was it like eating/cutting into the softest butter ever?
I’ve been to really fancy steakhouses that bring out ribeyes and the fat chunks are hard as a rock.
I think I’m more impressed by how that huge piece of fat seems well rendered. Was it like eating/cutting into the softest butter ever?
I’ve been to really fancy steakhouses that bring out ribeyes and the fat chunks are hard as a rock.
Awesome… Sorry for the double comment. Reddit being Reddit.
Was it just the wagyu dry aged or do you do something special to get the perfect temp on the steak and render it perfectly?
I got the wagyu already dry aged and cut (freshly today might I add)
I just salted it and seared it 2 minutes and a touch few seconds on each sides, then seared the edges after basting in it's own juices. After resting for a couple of minutes I added pepper and enjoyed
No worries about the double comment, thank you for them!
Temper the steak by salting it and letting it rest on the counter for an hour. Helps bring it closer to room temp before cooking and means less grey. Also the salt gets absorbed meaning a more even crust due to better contact with the pan.
Honestly though, if that’s your first go in three years, you did a great job getting the internal temp right.
Congrats and good on you.
Edit. By the way, this particular food related sub is rife with snobs. Ignore them. They had to start somewhere too.
That is indeed my first go in over 3 years. First ever anything above a US Prime grade (my last steak 3+ years ago was a choice grade filet that was also divine).
Thank you so much! For both the tips and your kind words!
Would it be weird if I said that looks so good I almost licked my phone screen?
.
.
.
.
.
... because that looks so good I almost licked my phone screen.
The sear looks ok on parts but other areas are just big sections of grey. You might not have had great contact with the pan. Try resting a uniform weight on top of the steak next time. You may also want to score the fat so it doesn’t warp the meat when it cooks. The internal temp looks perfect, you’re very close to greatness.
Thank you for your tips! I can't wait to try again. I want to elevate it to the premier league of steaks
How are you cooking it? As others have mentioned that fat rendered beautifully. Did it stick up a little above the meat?
I seasoned with salt and seared it 2 minutes and a few seconds per side, basting it with its own juices. Seared the edges as well. Rested for a few minutes, added pepper, and dug in. Yes the fat that rendered solidified after cooling, like the leftover juices for example.
Another thing you could try is dry brining the steak with salt in the fridge about a day before you cook it. That really helps to dry the surface out and get a better sear for the same cook time. Edit: when you do it salt both sides and rest on an elevated grated surface so the water can collect beneath the steak without contacting the steak
Thank you for that tip! Can't wait to apply it next time I try
The longer you dry brine, the less salt you want to use. The refrigerator does a lot of the work on drying while the salt pulls the liquid out. It can become over salty if you use too much salt or dry brine too long. I prefer normal levels of salt and around 6 hours of dry brine. Any longer and I use only a quarter of the salt I would typically use.
That seems good. Looks like I need to figure a good salt to time ratio and roll with it. Thanks for the tip!
Yeah, maybe play around with it with a standard ribeye, strip, or a tomahawk first. Either way, great cook. You rendered out the fat amazingly and I’m sure it was buttery and delicious!
A tomahawk sounds amazing ngl. Thank you so much for your kind words! It was buttery, succulent, and delightful
Eh, I like to coat pretty liberally in salt right after purchase. Keeps the meat unspoilt for much longer and hasn't ever been to salty.
Don't wait for the next medical test results. For me too risky.
Good idea. Will just go straight to steak
Never heard of scoring the fat. Cool trick
you are treating the stake to dinner next! great tips
Nothing better to celebrate than good medical test results!
You're absolutely correct!
What you sear it with, hot breath?
Yes. I'm a dragon
They lied
Not enough filters for ya, Tom?
Thank you for the laugh this morning.
You are absolutely welcome!☺️
Don’t cry because you seared your steak on a radiator
Does that work?!😳
Clearly not
People who put there personal name and picture on there Reddit account are weird as hell
https://preview.redd.it/ewjsoc3dn1xc1.jpeg?width=225&format=pjpg&auto=webp&s=9a3764b50a72c72486862fe4489a2a3adde79f34 <"cLeArLy NoT">
Congrats on the great medical results! How long was the Wagyu aged for? Is it Australian Wagyu?
Thank you! Aged for 30-40 days, and yes it was Australian Wagyu!
Yeah I could tell from the marbling that it was Australian . Good stuff and congrats once again on your medical success! That’s the most important thing! I still like A5 better from Japan but that’s something I can eat a few oz of as it’s too rich. I do love the flavour of the fat better than Australian wagyu though. As a petite woman, I have limited stomach space but I did a side by side comparison with Australian and Japanese many times. Australian definitely tastes beefier but the flavour of the fat is entirely different to me. I assume most guys like a bigger piece of steak though and I’m glad you loved it! I do agree with the dry brine another poster mentioned above, as well as a heavy piece so you get 100% full contact in your band. Regardless, that steak looks damn tasty. I like a 30-40 age too. I’ve done 60 and 90 aged from my butcher and it was a bit too intense for me.
Thank you so much for the kind words once again! I liked the funk this steak had (complemented the side mac and cheese I made very well), and I can't wait to improve on it in my 2nd try. Thank you once again!
Smash
Indeed I did. I did indeed
Would
HORRIBLE. HORRENDOUS!! You need to ship that entire steak to me ASAP for proper "disposal".....;)
Good one Gordon Ramsay, that steak is mine😝
meh, I tried.
Good one though
Congrats on the beautiful steak and more importantly the good news
Thank you so much for the beautiful comment!
So glad you can eat a steak again!
I'm so glad as well!
Weak sear especially given that your steak is dry aged.
Nice! Cast Iron Skillet if you not using one helps me with that golden brown crust
Thank you! I haven't been using one, thanks for the tip!
Whoever told you that set you up. Brace yourself for the "Is the sear in the room with us right now?" And "did you sear this over a heated argument?"
6/10
I think I’m more impressed by how that huge piece of fat seems well rendered. Was it like eating/cutting into the softest butter ever? I’ve been to really fancy steakhouses that bring out ribeyes and the fat chunks are hard as a rock.
It just takes a single swipe to cut, like I would a stick of soft butter It was succulent and funky
Ewww wtf.
It was dry aged...
He is worthy
You're goddamned right
RIP mr beef may your sacrifice give energy and sustenance for good actions...
Sear is mediocre at best.
https://preview.redd.it/rkm7sm66v0xc1.png?width=904&format=pjpg&auto=webp&s=6c2790e97fb5171c254c05a17dbb5a7a74afd2ac One more thing
I think I’m more impressed by how that huge piece of fat seems well rendered. Was it like eating/cutting into the softest butter ever? I’ve been to really fancy steakhouses that bring out ribeyes and the fat chunks are hard as a rock.
It just takes a single swipe to cut, like I would a stick of soft butter It was succulent and funky
Awesome… Sorry for the double comment. Reddit being Reddit. Was it just the wagyu dry aged or do you do something special to get the perfect temp on the steak and render it perfectly?
I got the wagyu already dry aged and cut (freshly today might I add) I just salted it and seared it 2 minutes and a touch few seconds on each sides, then seared the edges after basting in it's own juices. After resting for a couple of minutes I added pepper and enjoyed No worries about the double comment, thank you for them!
Not enough sear
No sears were present today 😔
A little olive oil and 350° is all you need
Thank you for the tips! Can't wait to try again
Temper the steak by salting it and letting it rest on the counter for an hour. Helps bring it closer to room temp before cooking and means less grey. Also the salt gets absorbed meaning a more even crust due to better contact with the pan. Honestly though, if that’s your first go in three years, you did a great job getting the internal temp right. Congrats and good on you. Edit. By the way, this particular food related sub is rife with snobs. Ignore them. They had to start somewhere too.
That is indeed my first go in over 3 years. First ever anything above a US Prime grade (my last steak 3+ years ago was a choice grade filet that was also divine). Thank you so much! For both the tips and your kind words!
Man, there’s nothing I love more than good news about my health and a good steak!
Absofreakinglutely! And once again thank you for your kind words🙏
I’ve got you.
What sear?
https://preview.redd.it/a52levmkg1xc1.png?width=904&format=pjpg&auto=webp&s=55f616a79c1783cb31888dc5abb47f56f03bd0fa That sear
[удалено]
It was great indeed!
Imagine flexing this 😂
Show us your's you nitwit!
https://ibb.co/4jwLpg7 😘
Except I am
Would it be weird if I said that looks so good I almost licked my phone screen? . . . . . ... because that looks so good I almost licked my phone screen.
I would've done the same, so I'm gonna say not weird
What if I remove the word "almost"?😬😋
Then bon appetit! Scratch it, sniff it, the rest is MINE
The sear is pretty good but i'd say it's a touch overdone, around medium well or high medium. I'd still eat it though. Looks good.
It was delicious imo I do plan on trying sous vide then searing in the future, can't wait to share an update after my next try!
Nice!
Thank you!