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Snake River Farms American Wagyu boneless ribeye sous vide reverse sear

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  • DJ DeSpain
    Club Member
    • Aug 2015
    • 195
    • Kennesaw, GA
    • Reese Bobby from "Talladega Nights": "Oh hell, Son, I was high that day. That doesn't make any sense at all, you can be second, third, fourth... hell you can even be fifth." Translation -- you do your best, that's what matters!

      Using a medium Green Egg, and yes, I have a Thermapen!

    Snake River Farms American Wagyu boneless ribeye sous vide reverse sear

    Tonight’s dinner was something I’ve never done before..... a Snake River Farms American Wagyu beef ribeye steak! My wife bought me one for my birthday last month, and I vacuumed sealed it and put it in the freezer to cook when I had time to do it up right. Tonight was the night, and I decided the best approach was to thaw the steak, sous vide it for two hours at 129 degrees, and do a reverse sear on a hot Lodge cast iron griddle on its flat side on my Big Green Egg for 30 seconds on each side.

    This was a great quality cut of beef, definitely had the beefier taste and tenderness that wagyu steaks are known for as their reputation, and worth the price. However, that price means it will be a rare cook, and especially only for special occasions!

    As I often do on my cook posts, here are some pictures of the cook and results.
    Attached Files
  • tbob4
    Charter Member
    • Nov 2014
    • 2505
    • Chico, CA
    • BBQ's
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    #2
    Fantastic!

    Comment

    • klflowers
      Club Member
      • Sep 2015
      • 3476
      • Tennessee

      #3
      That is a beauteous piece of meat

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 13113
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
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          lots of probes.
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        #4
        Great job!

        Comment

        • drobinson003
          Club Member
          • Jul 2019
          • 91

          #5
          Yup, that is the only way to do steaks---sv and then reverse sear!! Good job.

          Comment

          • MTurney
            Club Member
            • Feb 2020
            • 229
            • Grapevine, TX

            #6
            Great looking steak. Question...I’m still a little hazy on the whole wagyu thing. From what I understand it’s a Japanese breed of cattle but then I see American wagyu. Does that mean it’s American cattle but raised differently?

            Comment

            • Jfrosty27
              Club Member
              • Mar 2020
              • 1060
              • Muskego, WI
              • Current cookers:
                Rec Tec RT700 "Bull" pellet cooker
                Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
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                Blackstone 17" griddle
                Joule Sous Vide circulator

                Favorite beer: Anything that's cold!
                Favorite cocktail: Bourbon neat

              #7
              Oh man. I have a couple of these in the freezer. I do them the same way. So good. Time to dream up a special occasion and pull them out for a dip in the pool! Thanks for the inspiration pitmaster.

              Comment

              • TripleB
                Club Member
                • May 2017
                • 800
                • La Crescenta
                • Jambo Backyard Smoker
                  Weber Smokey Mountain (22" & 18.5")
                  Portable Kitchen 360
                  Portable Kitchen Grill
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                  Weber "Brownie" Circa 1978 22"
                  Weber Gas Grill, Silver A
                  BBQ Guru ATC
                  Favorite Beer: Peroni
                  Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins

                #8
                Yum. Looks delicious. Great job.

                Comment

                • bbqLuv
                  Club Member
                  • Jan 2020
                  • 1013
                  • Milwaukie, OR

                  #9
                  In the end, looks good enough to eat.

                  Comment

                  • Schwyy
                    Club Member
                    • Nov 2019
                    • 112
                    • Andover, MA

                    #10
                    edge to edge!

                    Comment

                    • holehogg
                      Club Member
                      • Nov 2017
                      • 2477
                      • Port Elizabeth, South Africa

                      #11
                      That's a great looking piece of protein. May I ask why you seared in a pan opposed to over live fire since you had it going? Just curious.

                      Comment


                      • DJ DeSpain
                        DJ DeSpain commented
                        Editing a comment
                        I had the egg going to smoke a bourbon salmon filet for,my wife’s dinner, so after it was done I removed the plate setter and set a small grate on the fire ring. I had the juices saved from the sous vide cook to use as fat on the pan, and when the pan was hot enough, I seared the steak on it to retain as much as of the fat flavor on the steak rather than losing it from the open flames.
                        Last edited by DJ DeSpain; September 29, 2020, 04:44 PM.

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