My friend was gifted a wagyu lifter steak that we will be having after the Broncos shock the Patriots on Sunday! I’ve pretty much cooked everything beef, but not this. The packaging is compromised, but it looks like only a penny-sized spot of freezer burn. I’m thinking just salt & pepper, sous vide at 125 degrees for 4 hours, slice into 3/4” strips and sear very quickly in clarified butter on cast iron. A “lifter” steak is nothing I’ve ever had when we process our beef cattle. Is it more like a brisket, a flank steak, or a rib cap? What are the all-mighty sous vide community recommendations? Maybe even not sous vide and thin slice and sear? Thank you all!
by ColoradoCattleCo
3 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
I would not sous-vide this. I think what they usually do is slice these really thin (3-5mm) and fry one by one on a table grill.
129° for about 2 hours.
I had this saved in my recipe file for some reason. Article and recipe from Anova. Recipe at link in article along with a 4+ star rating by 66 people.
[Anova Wagyu](https://share.google/vWsSTzoeBlmYAwqbR)
I’m still a steak griller. Just a personal preference.