So I finally couldn't resist anymore. I knew there would be somewhere in the bay area I could find that sold genuine wagyu beef from Japan. They had New York as well but it was $189/lb! This ribeye was still no slouch at 89/lb, but I just had to do it once. Cooking suggestions? Im thinking to slice it into smaller strips and put a skillet over some warp 10 coals and just sear the outside. Seems to be the most suggested way cook it.
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- Jul 2014
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Great looking steak! I have one that I will be cooking in 2 weeks so I’m looking forward on how you’re
going to cook yours.
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Cut it into strip and fry it in a cast iron pan. You don't need any oil, the fat melts so fast that is releases plenty of oil. It will cook fast, so be vigilant.
Congrats, that is going to be awesome~!
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Below is how I ended up making the ribeye. Turned out awesome, incredibly tender and juicy. I'd really like to make a full 1"(minimum) thick New York next time. Perhaps someday. I did a few pieces pan seared but the flavor just wasn't as good as being cooked over fire. I really had the itch this weekend so I ended up making a salsa and ribs as well. The salsa I smoked the veggies for about an hour then put them under the broiler to get a good char.
That was a great weekend, good food, good company, good drink. For me, that's what bbqing is all about!
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- Mar 2018
- 709
- Cowtown (NorCal), CA
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Lonestar Grillz 24x48
Forno Bravo Casa 110
Sunterra 60" Argentine Grill w/ Rear Brasero
KBQ C-60
Weber Kettle 22"
Fire Magic a660i
PK 360
Fireboard
Bernzomatic w/ Mapp Gas
Sfdrew28, I got it at Pape. I went to a butcher in Sunnyvale and one in Redwood City as well. The one in Redwood City, Gambrel & Co. has Australian Wagyu, but I was hunting the real deal. Crazy though at Pape Meat Co they charge 189/lb for the New York, while the costco price ends up being just under 100/lb.
Next time I'm over there I want to try some of their dry aged beef. I've had dry aged before a long time ago, but I'd like to give it a whirl again seeing as I don't really remember much of what it tasted like.
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