Not really. But I’d be lying if I said it wasn’t in the back of my mind.
What we have here, out to air dry with salt, are two Creekstone prime ribeyes… and a one pound A5 Drunken Wagyu strip steak from Meat Artisan, which is easily the Wagyuiest piece of Wagyu I’ve ever seen in real life. And I’ve had quite a bit of it.
I got this, it’s not my first rodeo with this stuff. I’m going cast iron and stove top; Wagyu is way too fatty to put over a fire, and I get better temp control with the stove than I do with cast iron over charcoal. I’ll have separate pans for the prime and the Wagyu, but I sure might cut that tail off the strip and use it in the prime pan. In fact, that’s a given.
gboss And now’s the time to use that wasabi root!
What we have here, out to air dry with salt, are two Creekstone prime ribeyes… and a one pound A5 Drunken Wagyu strip steak from Meat Artisan, which is easily the Wagyuiest piece of Wagyu I’ve ever seen in real life. And I’ve had quite a bit of it.
I got this, it’s not my first rodeo with this stuff. I’m going cast iron and stove top; Wagyu is way too fatty to put over a fire, and I get better temp control with the stove than I do with cast iron over charcoal. I’ll have separate pans for the prime and the Wagyu, but I sure might cut that tail off the strip and use it in the prime pan. In fact, that’s a given.
gboss And now’s the time to use that wasabi root!
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