I was just gifted this glorious steak and want to do it justice. Currently frozen. How should I best defrost and cook this? Add any seasoning like pepper/salt or just keep it as is? I have a Weber charcoal as well as propane grill. Thanks!
by T–B0NE
32 Comments
Recover_Adorable
Sous vide + reverse sear
Trekgiant8018
Salt it, hard sear both sides in a med-high pan, rest, put in a 350⁰F oven until its 120⁰ internal close to the bone. Rest for 8-10 min then eat!
Emergency_Economist9
To defrost, if you plan on cooking it soon put it in a container and run cold water over it. Or if you have time just leave it in the fridge until it thaws. Season with salt and pepper and throw that bad boy on the grill. Use hardwood lump coal not briquettes. And pile them on one side so you can utilize both direct and indirect heat. Post a pic of that bad boy when its done!
CreateYourUserhandle
Defrost in the fridge, after it’s defrosted, put on rack over a sheet pan and salt well, let dry in the fridge overnight. Sous-vide at 130 for two hours and sear over very high heat.
ninjabreath
in an oven at 175F then sear the tits off it in a steel or cast iron pan
starcruise22
Over an open flame on the lighter side of medium. A true bright pink center.
Old_Letterhead4427
Salt and Pepper also let it sit out for about 30 mins before cooking.. then on the grille, keep flipping so it won’t burn on 1 side.
Evee862
Defrost, put a snake of charcoal on the bbq with some apple chunks. Hold to 225-240. Let it cook away from the heat until about 133. Then sear it to a nice outside, wrap it for ten and then enjoy.
Sea-Junket-2200
At my house lol
mumenriderdagoat
with heat
BGritty81
All meat is now wagyu
Dangerous-Apricot-18
Salt and pepper only medium rare over charcoal
Vesalii
I would sous vide that thing and reverse sear. If nt an option, regular reverse sear in the oven.
lles22
Slow and seasoned
Ok-Dealer5046
Hmm it depends whether you like it cooked more or cooked less id say season it nicely and cook it how ever you perfer
Happy_Garand
Put it in a machine that will slap it thousands of times
missingtime11
screw the grill
largogoat
Microwave 30 minutes on high
That_One_WierdGuy
Boil it.
PJBleakney
Low and slow
jrod81981
Reverse sear. Smoke to about 110. Then sear to desired temp. 135-140 for me.
EleJames
Microwave it
DriveNew
Arrachera seasoning… first try it on a regular ribeye, to make sure you like the flavor… Grill it man, can’t go wrong…
If you don’t like the Arrachera, just salt, Pepper..
Coastie_Cam
You should probably just come give it to me…haha high as hell heat grill each side for pretty marks (2-3 mins each) pop it in the oven at 400F and honestly I’d use a meat thermometer to get it where you want internally. If it were me I’d pull at 130 in the thickest spot and let it sit for 10ish mins
sirpoopingpooper
Heat
Alternative_Pain912
Does it smell bad? If not fire her uo, I would definitely take it a little past medium rare. Oh shit I missed the HOW in the should I cook this. Reverse sear baby, best way I’ve learned to grill thick steaks. Almost impossible to mess it up. Low and slow for 30/45 min, watch that internal temp, have a grill jacked up to heat the devil himself, sear for a min or two on each side and pull and rests. I’ve grilled a thick steak or two in my time. Lol good luck
32 Comments
Sous vide + reverse sear
Salt it, hard sear both sides in a med-high pan, rest, put in a 350⁰F oven until its 120⁰ internal close to the bone. Rest for 8-10 min then eat!
To defrost, if you plan on cooking it soon put it in a container and run cold water over it. Or if you have time just leave it in the fridge until it thaws. Season with salt and pepper and throw that bad boy on the grill. Use hardwood lump coal not briquettes. And pile them on one side so you can utilize both direct and indirect heat. Post a pic of that bad boy when its done!
Defrost in the fridge, after it’s defrosted, put on rack over a sheet pan and salt well, let dry in the fridge overnight. Sous-vide at 130 for two hours and sear over very high heat.
in an oven at 175F then sear the tits off it in a steel or cast iron pan
Over an open flame on the lighter side of medium. A true bright pink center.
Salt and Pepper also let it sit out for about 30 mins before cooking.. then on the grille, keep flipping so it won’t burn on 1 side.
Defrost, put a snake of charcoal on the bbq with some apple chunks. Hold to 225-240. Let it cook away from the heat until about 133. Then sear it to a nice outside, wrap it for ten and then enjoy.
At my house lol
with heat
All meat is now wagyu
Salt and pepper only medium rare over charcoal
I would sous vide that thing and reverse sear. If nt an option, regular reverse sear in the oven.
Slow and seasoned
Hmm it depends whether you like it cooked more or cooked less id say season it nicely and cook it how ever you perfer
Put it in a machine that will slap it thousands of times
screw the grill
Microwave 30 minutes on high
Boil it.
Low and slow
Reverse sear. Smoke to about 110. Then sear to desired temp. 135-140 for me.
Microwave it
Arrachera seasoning… first try it on a regular ribeye, to make sure you like the flavor…
Grill it man, can’t go wrong…
If you don’t like the Arrachera, just salt, Pepper..
You should probably just come give it to me…haha high as hell heat grill each side for pretty marks (2-3 mins each) pop it in the oven at 400F and honestly I’d use a meat thermometer to get it where you want internally. If it were me I’d pull at 130 in the thickest spot and let it sit for 10ish mins
Heat
Does it smell bad? If not fire her uo, I would definitely take it a little past medium rare. Oh shit I missed the HOW in the should I cook this. Reverse sear baby, best way I’ve learned to grill thick steaks. Almost impossible to mess it up. Low and slow for 30/45 min, watch that internal temp, have a grill jacked up to heat the devil himself, sear for a min or two on each side and pull and rests. I’ve grilled a thick steak or two in my time. Lol good luck
https://preview.redd.it/synhxbndi03f1.jpeg?width=2880&format=pjpg&auto=webp&s=23023074e1041e4465ee29e85ec243797676da74
Your Kansas City “Wagyu” aint actully Wagyu fyi.
I always through my wagyu in the microwave. comes out okay.
Boil it
Wrap it in tinfoil and leave it on your cats exhaust manifold for a few hours
Medium,
Sous vide for three hours at 130F. Then pat dry with paper towels. Then blowtorch or grill for the crust.