The smallest H‑E‑B had some Waygu fillets minions Friday, I couldn’t resist @ $27 for a pair of 8oz steaks
MY Dad had us over in July for some of what he thought were Waygu fillets, best steak I’ve ever had. Once I got to looking for some to reverse sear my way I figured out that he actually had Ribeye Caps. I can’t afford to over pay for those like he can. So this is my chance to see what a steak like that done my way tastes like.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Sorry I’m a bit late with the update. Rubbed them top and bottom with Chupacabra Chop House Blend which is salt and pepper with some seasoned salts and a couple of kinds of peeper mixed together. That’s become my go to blend if I don’t want anything fancy.
Reverse seared them on my Jumbo Joe with some hickory lump charcoal in my little slow and sear basket. I really want to upgrade the grill but it just does everything I want so well.
Came out just like I wanted with one exception, you really couldn’t taste seasoning. Not sure why that was, I usually cook Ribeyes and you can definitely tell what those are seasoned with. Second best steak I’ve ever had, I think I could have cut it with a fork.
Those are excellent steaks. American Wagyu is so filled with oletic fat and we know fat equals flavor. Next time just use a salt brine and maybe some cracked, black pepper. Let that delicious meat shine through. Good work my man !!
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