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Questions on how to cook a wagyu chuck eye steak

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    Questions on how to cook a wagyu chuck eye steak

    It's from Mishima Reserve. Would I do a simple reverse sear like I would a ribeye or strip? Or should I dunk it in the sous vide for much longer (24 hours) to achieve tenderness before finishing off on the grill?

    Thanks!

    #2
    My mistake. It's not from Mishima Reserve. But it is wagyu.

    Comment


      #3
      This webinar and thread are helpful. I summarized a few takeaways downthread.

      https://pitmaster.amazingribs.com/fo...ovember-4-2021
      Last edited by IFindZeroBadCooks; November 27, 2021, 01:31 PM.

      Comment


      • Smoking77
        Smoking77 commented
        Editing a comment
        Great idea, thank you! I went to the website of the purveyor, and they said how to cook it.

      • IFindZeroBadCooks
        IFindZeroBadCooks commented
        Editing a comment
        What did they say?

      • Smoking77
        Smoking77 commented
        Editing a comment
        The site said, we cook this steak "as we would all of our steaks on the BBQ or a hot cast iron pan." With that in mind, I'll reverse sear on the grill or start in the sous vide and finish on the grill/cast iron. Thanks again for the tip!

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