Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

What Steak Would You Choose

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • ssandy_561
    Charter Member
    • Apr 2015
    • 1351
    • Central OHIO

    What Steak Would You Choose

    I have $100 that is burning a hole in my pocket. I’m going to order a steak from Snake River Falls.

    What steak would you chose and why.

    I’ve never tried either kind.

    American Wagyu Gold Grade Cowboy Steak wet aged for 21 days. 2 lbs.

    or

    USDA Prime Bone In Dry Aged Ribeye Steak. 2 lbs.

    I am going to reverse sear it and finish to medium rare.

    Any my feedback would be greatly appreciated.
  • Huskee
    Administrator
    • May 2014
    • 15420
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    Ha Ha! I can tell you're from Ohio. You do what I do a lot: Snake River Falls! Only us thrill-seeking northerners would make that slip up.

    Dang, tough choice, but I'd have to opt for no bone, that's extra meat weight.

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7605
      • aka Troutman Taco - Hanging Free in Tejas

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #3
      To me wagyu has gotten to be such a boutique cut that it's kind of gotten a bit over presented imho. True Japanese wagyu is suppose to be eaten in small quantities due to its richness and fat content offset by other foods that balance out that richness, not devoured by some carnivorous dolt chomping on a tomahawk steak with a side of fries. But hey, each to his own, if that's your thing go for it.

      Give me a good old dry aged Prime Cowboy steak any day of the week, that makes me a happy camper !!! Oh yea and a side of fries
      Last edited by Troutman; November 29, 2018, 12:20 PM.

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        ...or fire-side!

        Well now this comment just doesn't make any sense...
    • Dadof3Illinois
      Club Member
      • Jul 2017
      • 936
      • Southeast Illinois

      #4
      IMO both are over priced but if I had to choose I would get the Wagyu just becaus it’s harder to find.

      Comment

      • au4stree
        Club Member
        • Aug 2018
        • 602
        • Heart of Dixie
        • Weber Summit Charcoal Grilling Center (WSCGC), PK360(graphite), Jumbo Joe and PBC. Weber kettle @ the hunting camp.

        #5
        I'd opt for the Prime Ribeye, without the bone. Plus I prefer dry aging over wet aging, but that's personal preference.

        Comment

        • JoeSousa
          Club Member
          • Sep 2016
          • 952
          • Spokane, WA
          • Weber 22" (4 of them)
            Weber Ranch
            Weber 26"
            SNS Kettle
            PK Grill (40+ years old)
            Weber Jumbo Joe
            Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
            Slow n' Sear XL (2)
            Slow n' Sear

            http://completecarnivore.com is my site

          #6
          I would probably go with the dry aged ribeye out of those two. I have had most of their other meat at some point but haven't tried their dry aged steaks yet.

          Comment

          • DeusDingo
            Founding Member
            • Jul 2014
            • 1149
            • Madison, WI
            • Weber Q320 grill
              Camp Chef Smoke Vault 24 Propane Smoker
              Maverick and thermo Pen thermometers

            #7
            i would buy a prime rib roast and cut out steaks and get more bang for your buck...but that's not what you're asking

            i would get the cowboy steak and not pay for a bone

            Comment

            • Frozen Smoke
              Club Member
              • Nov 2017
              • 1528
              • Northern Mn

              #8
              Their Tri Tip is excellent if you consider it a steak and not a roast and a good value. If you can stretch the budget just a bit further go for the cap of rib eye it is a delight! I've only had it in black grade but it was worth the experience. I just got two more from them yesterday that I ordered on the bogo last weekend. Their hot dogs are also outstanding and a good value purchase. I have a hard time eating any other hot dog since I've had those.

              Their flat iron steaks are great! I haven't tried their rib eyes or cowboy steaks but from my experience I don't think you will be too disappointed in what ever you get. The only thing I have been slightly disappointed in was the Kurubota bacon. Not enough smoke flavor and a bit bland for me.

              Comment


              • Histrix
                Histrix commented
                Editing a comment
                Agree about their hot dogs. That was the only thing I bought during their recent BOGO sale. Now to find room in the freezer for 100 wieners.
            • Donw
              Club Member
              • Jul 2017
              • 3391

              #9
              Troutman hit it right on the head. Enjoy Wagyu in small portions balanced with other ingredients on the plate, and it is a memorable meal. Too much, and it detracts from the experience.

              Now, a well prepared ribeye can be nirvana on a different scale, so that is my vote. Whichever, good eating!

              Comment

              • ssandy_561
                Charter Member
                • Apr 2015
                • 1351
                • Central OHIO

                #10
                I was leaning towards the dry aged USDA Prime Ribeye. That’s probably what I’ll get.

                I’m probably not going to do this until sometime in January. I’m also going to have a few friends over. I think I’ll get a CAB Ribeye and just a standard choice Ribeye the same thickness and do a comparison between the three steaks.

                I’ll make sure I post my results.

                Comment


                • EdF
                  EdF commented
                  Editing a comment
                  Well, don't be forgetting that ribeye cap - it's a wonderful thing. One of the very best cuts!
              • jfmorris
                Club Member
                • Nov 2017
                • 3396
                • Huntsville, Alabama
                • Jim Morris

                  Cookers
                  • Camp Chef FTG900 Flat Top Grill (2020)
                  • Weber Genesis II E-410 w/ GrillGrates (2019)
                  • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
                  • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
                  • King Kooker 94/90TKD 105K/60K dual burner patio stove
                  • Lodge L8D03 5 quart dutch oven
                  • Lodge L10SK3 12" skillet
                  • Anova
                  Thermometers
                  • Thermoworks Smoke w/ Wifi Gateway
                  • Thermoworks Dot
                  • Thermoworks Thermapen Classic
                  • Thermoworks RT600C
                  Beverages
                  • Whatever I brewed and have on tap!

                #11
                Wow. I spent that amount (with tax) on a 13# USDA Prime NY strip loin at Fresh Market (4 hour sale), and cut a dozen 1.5" thick steaks out of it. I would be hard pressed to pay $100 on 2 pounds of meet or meat+bone. $50 per pound is just too rich for my blood.

                My vote - neither. Go find some good USDA prime steaks somewhere local and save a lot of money!

                Comment


                • Fire Art
                  Fire Art commented
                  Editing a comment
                  Eat for a day or a week I vote week

                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  +1 on th week... Fire Art
              • Jon Liebers
                Club Member
                • May 2018
                • 198

                #12
                100% go for the Wagyu Ribeyes. I have had them, they are worth it. I wouldn't spend for aged anything. Ive done that before too and it wasn't a big enough improvement , plus for that cost I could go to any number of top flight steak houses in the tri-state area. Felt like it was peter luger quality but I had to do all the work and got the same bill. So Wagyu American ribeye is the way to go IMHO.

                Comment

                • OneEyedJack
                  Club Member
                  • Jul 2016
                  • 161
                  • Walnut Creek, CA

                  #13
                  Our local Safeway carries a few SRF products. Last night I grilled two, 12 oz. American Wagyu NY Strip steaks. They were excellent! They were about 1 inch thick, so a reverse sear really wouldn't have worked well. Just cooked them rare. The marbling is almost insane (Japanese Wagyu is insane!) I paid $24/pound for them and bought a nice bottle of cab-sav. Served with sautéed mushrooms and a spinach soufflé. The store also had SRF ribeyes for a buck-per-pound more. They were also cut to 1 inch. The New Yorks have a greater meat to fat ratio, so I went with them. I do love ribeyes, however. The meat is an extravagance to be sure, but life is short and if you can afford it - go for it!

                  Comment

                  • JGo37
                    Club Member
                    • Apr 2018
                    • 1579
                    • the LOU
                    • Cookers:

                      22" Blackstone Griddle, with stand & hood
                      CharGriller Portable Firebox - so modified you'll BLOL
                      Kitchenaid #810 Charcoal Grill - highly modified
                      Weber BI-code Black Performer w/Igniter
                      Weber DE-code Red Limited - 'Lucille'

                      Accessories:

                      Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
                      BBQ Dragon kettle shelves - 2
                      Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
                      Fyre Dragon Kettle Ribbin' Ring
                      Fyre Dragon Kettle 2-Zone Smokin' Sheet
                      OneGrill Rotisserie for the Kitchenaid
                      Smokenator
                      Smoking Tubes: 2x12" & 1x6"
                      SnS
                      Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

                      My Helpers:

                      Anova 900W Sous Vide Cooker w/Radios
                      Instant Pot 6Q Duo
                      Nesco Tabletop Roaster
                      & the PIT!

                    #14
                    As sort of implied by the preceding comments, I wouldn't choose either one. Why - Wagyu is traditionally enjoyed in small quantity; bone-in is above my pay grade.

                    I'd get a different cut of Wagyu that can be served appropriately to 2 - 4 people, and I'd source choice tomahawks locally.

                    I just dry aged a full packer eye of round and a full packer bone-in pork loin for 2 months. Bought really inexpensively - the loin was the richest pork I've had in my life. The eye of round I'll do again too, but smoke lower and longer. I'm saving for retirement, not meat.

                    Comment

                    • chhanes
                      Club Member
                      • May 2016
                      • 2

                      #15
                      My local Meat Market carries a few SRF items. I bought a Wagyu Strip and cooked on my pellet smoker to 118 degrees, then seared to finish on my gas grill to ~128. The flavor was great but I had to saw thru it and was unacceptably chewy. Tonight I bought some SRF Wagyu T-bone tails. Did them on the gas grill at ~450 degrees. Same result. What am I doing wrong?

                      Comment


                      • Donw
                        Donw commented
                        Editing a comment
                        First, welcome to the Pit since it is your first post here. How thick were the steaks?

                      • Red Man
                        Red Man commented
                        Editing a comment
                        I don’t know what to tell you. Everything I’ve gotten from SRF has been tender and fantastic.

                    Announcement

                    Collapse

                    Meat-Up in Memphis 2021

                    SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                    Click here for details. (https://amazingribs.com/memphis)
                    See more
                    See less
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Meat-Up in Memphis

                    Spotlight

                    These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use our links when you buy things

                    Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                    If you have a Weber Kettle, you need the Slow 'N' Sear

                    slow n sear
                    The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                    Click here for our article on this breakthrough tool


                    The Good-One Is A Superb Grill And A Superb Smoker All In One

                    the good one grill
                    The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                    Click here to read our complete review


                    Griddle And Deep Fryer In One

                    Pit Barrel Cooker Smoker
                    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                    Click here to read our detailed review and to order


                    The Pit Barrel Cooker May Be Too Easy

                    Pit Barrel Cooker Smoker
                    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                    Click here to read our detailed review and the raves from people who own them


                    The Undisputed Champion!

                    thermapen
                    The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                    Click here to read our comprehensive Platinum Medal review


                    Grilla Pellet Smoker proves good things come in small packages

                    Grilla pellet smoker
                    We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                    Click here for our review on this unique smoker


                    Delta by Nuke,
                    Stylish and Affordable
                    Gaucho Grill

                    Weber Genesis Grill
                    Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                    Click here to read our complete review


                    Genesis II E-335
                    A Versatile Gasser That Does It All!

                    Weber Genesis Grill
                    Webers� Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                    Click here to read our complete review


                    GrillGrates Take Gas Grills To The Infrared Zone

                    grill grates
                    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                    Click here for more about what makes these grates so special


                    Is This Superb Charcoal Grill A Kamado Killer?

                    PK 360 grill
                    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                    Click here to read our detailed review of the PK 360

                    Click here to order directly and get an exclusive AmazingRibs.com deal


                    Our Favorite Backyard Smoker

                    kareubequ bbq smoker

                    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                    Click here for our review of this superb smoker


                    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                    masterbuilt gas smoker
                    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                    Click here to read our detailed review


                    Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                    maverick PT55 thermometer
                    A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                    Click here to read our complete review


                    Track Up To Six Temperatures At Once

                    Grilla pellet smoker
                    FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                    Click here for our review of this unique device


                    The Cool Kettle With The Hinged Hood We Always Wanted

                    NK-22-Ck Grill
                    Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                    Click here for more about what makes this grill special


                    Finally, A Great Portable Pellet Smoker

                    Green Mountain Davey Crockett Grill
                    Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                    Click here to read our detailed review and to order