I just did Wagyu filets on Baking steel for my daughter’s first Mother’s Day as a new mom. I was very happy with the results. I used souls vide to get them all up to 125° F internal temp. 400 to 450° F temp on the surface of the steel during the sear. About 2 minutes a side, then turned them up on end to sear the edges. Nice Maillard reaction. Pink wall-to-wall on the inside. It is way easier to serve multiple people steaks if you soups vide them.
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