Found this ribeye at the grocery store. How should I cook it?
I have a cast iron skillet.
by howsthehotdog
31 Comments
ShiftyState
Like you would wagyu. Light on the S&P – it has a lot of flavor already. Sear it a minute or two each side. Eat.
Technical-Matter9799
Exactly. Go just into medium rare so the fat renders better. Not too rare. It’ll be chewy. But certainly not medium.
Ok-Sky-4042
Tf you shopping at homie?
itsatumbleweed
Holy shit. How much per pound. I can’t imagine such a find in a store.
Lightly salt it and leave it in the fridge for a day. Pat it super dry, get some high smoke point oil screaming hot.
I would say cook it for 3 minutes total, flipping every 30 seconds. Pull it but spot check the temperature when you pull.
penguinguineapig
Between two irons.
TEXASx81
8 minutes in the microwave
br0ken_St0ke
Bic lighter, really the only choice
ControlAutomatic789
With eg
SicknessofChoice
Looks like Wagyu? I accidentally scored a Wagyu porterhouse a couple years ago at the supermarket. It was marked incorrectly as was the price! I got it for what a choice grade steak would have been, $16. That was one of the tastiest steaks I have ever had! 🤗
AliAskari
You could fit that into a toaster.
babbar69
Very Carefully!!
Chucktayz
Boiled in vinegar.
In all seriousness tho med rare
bearded_tattoo_guy
Put it in the toaster and then do 30 seconds in the microwave. Once thats done, put some seasoning in a boiling pot of water and put the steak in it for approximately 10 minutes.
FeeProfessional7884
Get a thermometer. Salt/pepper. Reverse sear. Put in the oven to get just in the Med-rare range. Take it out. Lightly coat the pan with the drippings and get it ripping hot. Give the steak 30-45 sec each side for crust.
That should do it. Enjoy!
Dad_Bod_2
Very carefully.
EucaJay
Aluminum foil and the heat of the sun
LongTime20
S & P is the way for me.
RoxoRoxo
dont, seal it in epoxy and frame it because that things beautiful
Trueslyforaniceguy
With fire
Individual_Smell_904
Cook it to 200F and smother it in A1. Like, the whole bottle and some of another
NativeTxn7
Personally, I’d go with a reverse sear (full disclosure, that’s how I do my steaks 99% of the time). I’d run the grill about 350 and let it come up over indirect heat to let that fat render.
I’d pull it at roughly 120ish (in the 118-123 degree range), crank the heat up and then sear it, 1-2 minutes per side until it hits an internal of 130, take it off and let it rest for about 10 minutes.
ThrowawayAccount41is
Serve Medium rare with salt and pepper
triciann
You’re going to want to share that. I can’t eat more than 4 ounces of wagyu style beef without feeling sick. Post your address so we can come help you.
ChunkMonkeysMomma
Would like to see the finished product please
LegLongjumping2200
That’s overcooked already and I think you know it and are just being annoying with us
vtsandtrooper
Do not cook that all as one steak unless you are feeding a minimum 4. That kind of fat content is gonna make you feel gross if you eat 16+ oz in one sitting, and reheating a beauty like this is not an option. Find 3 good friends, have them bring beer or wine, and split this beauty with just the lightest sears to rare medium rare and maybe a flamethrow finish with butter once you cut the slices
Internal-Ad-1021
Put it under the sun for 10minutes each side, salt n pepper, hmm
Business-Bath2418
That is American wagyu. Heavily Salt and leave out for 4 hours. No Pepper. Screaming hot cast iron. Once in move flame down to medium highish Filp consistently 20-30 secs. Once at 120 Pepper it and once it reaches 125 -130 internal remove and let it rest for about 2 mins. And thank me.
Two_CrowsYT
JESUS, this looks like A5 wagyu. Ummmm I love the jokes, but a 1 minute sear on thin slices of that. Then dip each in a little bit of salt…..
Or be like me and eat it raw, Chopped into bits on a cracker……Lowes??? Btw Lowes???? Wtf? All mine near me are closed, and they didn’t sell beef lol.
pastyoureyesed
Wrap in foil.. top rack dishwasher heavy duty cycle..
31 Comments
Like you would wagyu. Light on the S&P – it has a lot of flavor already. Sear it a minute or two each side. Eat.
Exactly. Go just into medium rare so the fat renders better. Not too rare. It’ll be chewy. But certainly not medium.
Tf you shopping at homie?
Holy shit. How much per pound. I can’t imagine such a find in a store.
Lightly salt it and leave it in the fridge for a day. Pat it super dry, get some high smoke point oil screaming hot.
I would say cook it for 3 minutes total, flipping every 30 seconds. Pull it but spot check the temperature when you pull.
Between two irons.
8 minutes in the microwave
Bic lighter, really the only choice
With eg
Looks like Wagyu? I accidentally scored a Wagyu porterhouse a couple years ago at the supermarket. It was marked incorrectly as was the price! I got it for what a choice grade steak would have been, $16. That was one of the tastiest steaks I have ever had! 🤗
You could fit that into a toaster.
Very Carefully!!
Boiled in vinegar.
In all seriousness tho med rare
Put it in the toaster and then do 30 seconds in the microwave. Once thats done, put some seasoning in a boiling pot of water and put the steak in it for approximately 10 minutes.
Get a thermometer. Salt/pepper. Reverse sear. Put in the oven to get just in the Med-rare range. Take it out. Lightly coat the pan with the drippings and get it ripping hot. Give the steak 30-45 sec each side for crust.
That should do it. Enjoy!
Very carefully.
Aluminum foil and the heat of the sun
S & P is the way for me.
dont, seal it in epoxy and frame it because that things beautiful
With fire
Cook it to 200F and smother it in A1. Like, the whole bottle and some of another
Personally, I’d go with a reverse sear (full disclosure, that’s how I do my steaks 99% of the time). I’d run the grill about 350 and let it come up over indirect heat to let that fat render.
I’d pull it at roughly 120ish (in the 118-123 degree range), crank the heat up and then sear it, 1-2 minutes per side until it hits an internal of 130, take it off and let it rest for about 10 minutes.
Serve Medium rare with salt and pepper
You’re going to want to share that. I can’t eat more than 4 ounces of wagyu style beef without feeling sick. Post your address so we can come help you.
Would like to see the finished product please
That’s overcooked already and I think you know it and are just being annoying with us
Do not cook that all as one steak unless you are feeding a minimum 4. That kind of fat content is gonna make you feel gross if you eat 16+ oz in one sitting, and reheating a beauty like this is not an option. Find 3 good friends, have them bring beer or wine, and split this beauty with just the lightest sears to rare medium rare and maybe a flamethrow finish with butter once you cut the slices
Put it under the sun for 10minutes each side, salt n pepper, hmm
That is American wagyu. Heavily Salt and leave out for 4 hours. No Pepper. Screaming hot cast iron. Once in move flame down to medium highish Filp consistently 20-30 secs. Once at 120 Pepper it and once it reaches 125 -130 internal remove and let it rest for about 2 mins. And thank me.
JESUS, this looks like A5 wagyu. Ummmm I love the jokes, but a 1 minute sear on thin slices of that. Then dip each in a little bit of salt…..
Or be like me and eat it raw, Chopped into bits on a cracker……Lowes??? Btw Lowes???? Wtf? All mine near me are closed, and they didn’t sell beef lol.
Wrap in foil.. top rack dishwasher heavy duty cycle..
What grocery store? I gotta make a stop…