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.
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.
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