Sprung for a wagyu tomahawk ribeye from Wild Fork for Valentine's Day. Overnight dry brine, in the bath at 137F for 4.5 hours, ice bath, then seared on cast iron. Rested in 200F grill while I made a pan sauce on the side burner where I seared the steak. First few slices we're slightly overcooked (which my wife appreciated), but closer to the bone was perfect medium rare. All in all, it was solid, but I don't think it was any better than the prime boneless ribeyes from Costco. $120 for this thing put on a lot of pressure to get it right!
by ATLjazzfan
4 Comments
Looks perfect!
>but I don’t think it was any better than the prime boneless ribeyes from Costco.
It still good you tried! Valuable information for yourself and us. It looks delicious
>$120 for this thing *put on a lot of pressure to get it right!*
Relatable! And for a special meal too! I feel the stress for you lol
What do you think of the Graza? Seems to be all the rage. Lovely steak, BTW!
That’s American Wagyu which is really good. But I agree with you. It’s an unreasonable premium just for the name.
Japanese Wagyu or Kobe beef is a different story. The marbling is insane and the meat melts in your mouth. It’s unmistakable. That said, I prefer a bit of chew in my steak so Costco prime steak works very well for me.