This past Saturday had three friends over and I cooked 4 different Ribeyes for us to eat and compare.
Ribeye #1 - 2.7 lb. American Wagyu Cowboy Steak from Snake River Farms
Ribeye #2 - 2 lb. Dry Aged Bone In Prime Ribeye from Snake River Farms
Ribeye #3 - 2 lb. Bone In Certified Angus Beef Ribeye from Giant Eagle grocery store
Ribeye #4 - 2lb. Bone In Choice Ribeye from Giant Eagle grocery store
I reverse seared all 4 steaks.
I used my 24†Smoke Vault set up with a chunk of Hickory to bring the steaks up to 120 degrees. It ran steady between 220 degrees and 250 degrees for the whole cook.
I used my Weber Kettle to sear off all 4 steaks.
The first two steaks to hit 120 degrees were the Dry Aged and CAB. They both got done at the same time. I let them rest for about 10 minutes under my Blackstone Griddle dome since it was only about 40 degrees outside. I blotted off the surface moisture and then brushed them with a touch of vegetables oil then I seared them off.
I brought them in and cut them up for consumption.
After I had them cut up the choice Ribeye hit 120 degrees. I pulled it out of the smoke vault and set it under the dome to rest.
Both the CAB and Dry Aged were cooked to a beautiful medium rare.
All 4 us agreed that the Dry Aged was only a little bit tastier that the CAB. We all thought the CAB steak was juicier than the Dry Aged and just as tender.
The Choice Ribeye had rested for 15 minutes so out I went and seared it off just like the other 2 steaks.
The Wagyu was 113 degrees at this time.
We all agreed again and all thought the choice was the toughest of the 4 but it still had a great flavor. It was just a touch more than medium rare so that probably had a small influence on the texture also.
Next the Wagyu hit 120 so I pulled it off the Smoke Vault and let it rest for 10 minutes, blotted the surface dry, brushed with vegetable oil and threw it on the Weber after I stoked the coals.
I removed the Spinalis muscle from the steak and cut into 4 pieces. This was actually cooked to medium. I then removed the bone and cut the remaining meat into quarters. The rest of the steak was a spot on medium rare.
This was the most incredible steak I have ever eaten. So tender with a big beef taste. Once I sliced the steak into strips the strips could easily be cut with a fork. It took extra effort to chew the steak slowly and enjoy every bite.
Even though the Spinalis was cooked to medium it was still fork tender and almost melted in your mouth.
In summary we all agreed that the American Wagyu was the best steak we’ve ever eaten.
We also all agreed that the Dry Aged Prime was good but not worth the price tag that came with it.
I’m always happy with CAB from Giant Eagle and for the $2 dollars more a pound than choice they normally charge it’s a no brainer for me to always get CAB from them when I get steaks.
If anyone has any questions I’ll be happy to answer them.
Pictures are to follow.
Ribeye #1 - 2.7 lb. American Wagyu Cowboy Steak from Snake River Farms
Ribeye #2 - 2 lb. Dry Aged Bone In Prime Ribeye from Snake River Farms
Ribeye #3 - 2 lb. Bone In Certified Angus Beef Ribeye from Giant Eagle grocery store
Ribeye #4 - 2lb. Bone In Choice Ribeye from Giant Eagle grocery store
I reverse seared all 4 steaks.
I used my 24†Smoke Vault set up with a chunk of Hickory to bring the steaks up to 120 degrees. It ran steady between 220 degrees and 250 degrees for the whole cook.
I used my Weber Kettle to sear off all 4 steaks.
The first two steaks to hit 120 degrees were the Dry Aged and CAB. They both got done at the same time. I let them rest for about 10 minutes under my Blackstone Griddle dome since it was only about 40 degrees outside. I blotted off the surface moisture and then brushed them with a touch of vegetables oil then I seared them off.
I brought them in and cut them up for consumption.
After I had them cut up the choice Ribeye hit 120 degrees. I pulled it out of the smoke vault and set it under the dome to rest.
Both the CAB and Dry Aged were cooked to a beautiful medium rare.
All 4 us agreed that the Dry Aged was only a little bit tastier that the CAB. We all thought the CAB steak was juicier than the Dry Aged and just as tender.
The Choice Ribeye had rested for 15 minutes so out I went and seared it off just like the other 2 steaks.
The Wagyu was 113 degrees at this time.
We all agreed again and all thought the choice was the toughest of the 4 but it still had a great flavor. It was just a touch more than medium rare so that probably had a small influence on the texture also.
Next the Wagyu hit 120 so I pulled it off the Smoke Vault and let it rest for 10 minutes, blotted the surface dry, brushed with vegetable oil and threw it on the Weber after I stoked the coals.
I removed the Spinalis muscle from the steak and cut into 4 pieces. This was actually cooked to medium. I then removed the bone and cut the remaining meat into quarters. The rest of the steak was a spot on medium rare.
This was the most incredible steak I have ever eaten. So tender with a big beef taste. Once I sliced the steak into strips the strips could easily be cut with a fork. It took extra effort to chew the steak slowly and enjoy every bite.
Even though the Spinalis was cooked to medium it was still fork tender and almost melted in your mouth.
In summary we all agreed that the American Wagyu was the best steak we’ve ever eaten.
We also all agreed that the Dry Aged Prime was good but not worth the price tag that came with it.
I’m always happy with CAB from Giant Eagle and for the $2 dollars more a pound than choice they normally charge it’s a no brainer for me to always get CAB from them when I get steaks.
If anyone has any questions I’ll be happy to answer them.
Pictures are to follow.
I think your conclusions are predictable. American Wagyu, although delicious, isn't something I'd be eating every day. Prime and CAB fill the bill nicely for our taste and can be had for $10/# or less if you catch a sale !!
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