Japanese A5 Ribeye Steak (1/2 thick, 1.1lbs) Cooked on Steak Stones

The steak stones were heated up in a roaring hot Big Green Egg. The steak was cut up into strategic pieces that combined fat and meat while still frozen. VERY CONTROVERSIALLY, we cooked the steak while still slightly frozen (not my idea, but it worked! The steak was so thin it was already defrosting). Cooking was done by chopsticks flipping individual pieces on the stones. Condiments consisted of soy sauce, sesame oil, and salt. The steak was paired with Mazzei Castello di Fonterutoli 'Siepi' Toscana 2021 red wine (50% Sangiovese, 50% Merlot, 100% Amazing).

Color Commentary: I never thought I could eat so much fat in my life! It melts in your mouth! Almost like tofu, but without the graininess. I was super skeptical of using steak stones, but at our BBQ guy’s insistence, I relented. Best decision. You don’t have a big window to sear the steak, but it’s enough. And it’s fun! The steak was vacuum-sealed frozen from Japan, and I suspect we could’ve eaten it raw. I went for about 1-1.5mins per side. We were a few of generous glasses of wine in by the time the steak rolled around (it was preceded by applewood-smoked lobster tails), so I didn’t have the best sense of time. But basically, you could do no wrong by ‘undercooking’ it.

The price of the steak was $159 (It was on sale down from $200). We were three, so that’s $53 per portion. Well worth the cost for what could easily be the best steak you’ll ever eat.

I’m still glowing from the experience.