Cooked a couple Wagyu scotchies on the gas grill. Always a challenge to manage the flames – but came out absolutely stunning and wouldn’t change a thing.
Ps – am an avid medium rarer – typically pull off at 120/125°f to land at 130°, but have been taking scotch fillets and fatty cuts up past 130° to set around 135-138° which I find is the trade off between a bit rarer or more rendered fat which makes it more melt in your mouth if you know what I mean.
What are your thoughts?
by Deep_Flight_
32 Comments
Very nice. What are you grilling on?
Looks great ! What is your method/timing? 🍻😎
No thoughts blood leave brain go to mouth
I just can’t imagine those grill marks being anything other than an A+
Edit – tell me about that knife in the last picture.
Looks fantastic!
But can I please see more of the knife in the last photo? I have never quite seen anything like it before.
What type/brand of knife is that?
Jesus, that spinalis on the right.
Looks just like Sizzler.
This guy ponderosas
Why are ppl obsessed with grill marks?…serious question
8/10
10/10 that looks like a perfect grill marks and nicely cooked
Beautiful, I have yet to master grill marks
9 / 10
Im usually right around the same on ribeyes. Looks delicious. I pull around 132 and rest to 138. That infrared grill is probably awesome to use.
Looks like a ten bro
I’d smash
🤤/10
They look great but seriously, what grill is that? I’ve been looking for something with ceramic infrared inside the grill and they seem to not exist anymore.
Alil crooked
I also use a short sword to slice my steaks
Full sear > grill marks
I’d say like a C- could be darker but great job nonetheless!
Looks like Snake River Farms Wagyu
I prefer charred Pittsburgh Style. Grill marks are just marks.
Hell yea
Top shelf.
Gorgeous, darling.
Got damn, literally almost 90° corners!
🤌
I agree, anything approaching “wagyu” levels of marbling I find it better at a higher temp — medium/medium well — for the reason you describe, better rendering of the fat.
Looks top notch to me 👌
9/10 I’d eat it.