I ordered a Grass fed angus 32oz bone-in Rib eye from Crowdcow.com (the olive wagyu looks amazing, thats what got me to the cite to begin with, but its crazy expensive) and it was just delivered fully frozen in dry ice.
My plan was to defrost it, either in the fridge for a day or 2 or in bowl of water on the counter for a few hours, and then reverse sear in on my weber kettle.
According to Crowd Cow however, they suggest cooking it directly from frozen as opposed to letting it thaw out. Seems wrong to me as iv always heard that you want to get your meat close to room temperature before cooking. I also wouldnt be able to insert the leave thermomoter that i need to reverse sear it. I guess i could just put the probe in once its been cooking for a little while..
Any thoughts/suggestions?
-Fortin
My plan was to defrost it, either in the fridge for a day or 2 or in bowl of water on the counter for a few hours, and then reverse sear in on my weber kettle.
According to Crowd Cow however, they suggest cooking it directly from frozen as opposed to letting it thaw out. Seems wrong to me as iv always heard that you want to get your meat close to room temperature before cooking. I also wouldnt be able to insert the leave thermomoter that i need to reverse sear it. I guess i could just put the probe in once its been cooking for a little while..
Any thoughts/suggestions?
-Fortin
Comment