Drooling for Saturday....

[HereWeGoAgain]

Have this showing up Friday only in a 20oz.

American Wagyu Kobe Gold Grade Cap of Ribeye - Petite

I'm killing myself trying to decide how I'm going to prepare it!!

 

[ABikerSailor]

Salt, pepper, and grill. Serve with garlic infused butter.

Steak that good needs nothing else.

 

[HereWeGoAgain]

Salt, pepper, and grill. Serve with garlic infused butter.

Steak that good needs nothing else.

I'm not stressing on the seasoning so much as the method.
I'll more than likely go with salt,pepper,clarified butter and possibly a little thyme or maybe rosemary. Although clarified truffle butter is bad ass you have to be careful or it'll over power the steak.
I gotta feeling in the end it'll be salt,pepper and clarified butter.

This steak should stand alone.

 

[HereWeGoAgain]

As far as method goes....
I basically have three choices.
Toss it on a really hot grill,sous vide or reverse sear.
I'm leaning towards the reverse sear as it's fool proof and always turns out a great steak!

 

[Defiant1]

Sous vide with a quick sear right before serving.
If you have the heat for the sear.
I have infrared grill grates can get over 700 deg.

 

[BlackFlag]

Have this showing up Friday only in a 20oz.

American Wagyu Kobe Gold Grade Cap of Ribeye - Petite

I'm killing myself trying to decide how I'm going to prepare it!!

That’ll cook pretty quick in a microwave

 

[HereWeGoAgain]

Sous vide with a quick sear right before serving.
If you have the heat for the sear.
I have infrared grill grates can get over 700 deg.

I have this in my FireMagic that out runs my ThermoWorks infrared gage.
Fire Magic Infrared Burner System for A79, A66, A53, and Searing Stations

I've found that a super hot cast iron pan set over this bad boy works great!!!!
It'll make the pan glow if ya leave it on to long.
Fire Magic Aurora Built-In Natural Gas Power Burner With Porcelain Cast Grid - 19-SLB2N-0

 

[HereWeGoAgain]

Sous vide with a quick sear right before serving.
If you have the heat for the sear.
I have infrared grill grates can get over 700 deg.

While I love the sous vide method I'm going more and more with the reverse sear.

 

[iamwhatiseem]

Reverse sear, thyme as only herb flavoring (other than S&P of course)
That is what I would do.

And now for the joke...
You could make great hamburgers!

 

[HereWeGoAgain]

Reverse sear, thyme as only herb flavoring (other than S&P of course)
That is what I would do.

And now for the joke...
You could make great hamburgers!

I'll probably just stick with salt and pepper and some clarified butter for the sear.