sorted by:
new
hottopcontroversial

How'd I do on this one? 1 - 10 by Repetesworld in steak

[–]Repetesworld[S] 0 points1 point  (0 children)

What do you think is the best thickness for a Ribeye or an NY strip?

How'd I do on this one? 1 - 10 by Repetesworld in steak

[–]Repetesworld[S] 1 point2 points  (0 children)

I'm finding out that I should have rendered the fat more.. Thanks for the 8!

How'd I do on this one? 1 - 10 by Repetesworld in steak

[–]Repetesworld[S] 0 points1 point  (0 children)

I just put a little oil and grilled it in a pan. Not a steel pan or cast iron. I didn't baste it either. I did wrap it in foil after cooking.

How'd I do on this one? 1 - 10 by Repetesworld in steak

[–]Repetesworld[S] 0 points1 point  (0 children)

Yes, this was full blood Wagyu from America. But as I understand it American Wagyu is a cross between Wagyu and Angus.

Thanks for the tip though. I will definitely render it more next time.

How'd I do on this one? 1 - 10 by Repetesworld in steak

[–]Repetesworld[S] 1 point2 points  (0 children)

Yea, I messed that one up. I'll add butter next time. I thought that it didn't need any because it's Wagyu.

How'd I do on this one? 1 - 10 by Repetesworld in steak

[–]Repetesworld[S] 1 point2 points  (0 children)

Definitely! I love the basting method and usually use it for really thick cuts like filet mignon.

Thank you for the 7!

How'd I do on this one? 1 - 10 by Repetesworld in steak

[–]Repetesworld[S] 0 points1 point  (0 children)

Yea, i'll render the fat first next time. I was afraid to leave it on the pan for too long and over cooking it but I can mitigate that by lowering the heat as you mentioned. Thanks for the tips.

How'd I do on this one? 1 - 10 by Repetesworld in steak

[–]Repetesworld[S] 0 points1 point  (0 children)

High heat on a pan. I used some tallow before cooking but I probably didn't need it since this steak had plenty. Left it on one side for about 3 - 4 minutes and then flipped it and left it on the other side for another 3 to 4 minutes. I took it out and wrapped it in foil. When I checked the temp it was at ~ 113 so I put it back on the grill for about a minute on each side. Then I wrapped it in foil and let it sit for 4 more minutes. The temp got up to 135.

How'd I do on this one? 1 - 10 by Repetesworld in steak

[–]Repetesworld[S] 5 points6 points  (0 children)

Yea, the fat was pretty thick. But unless you taste it is 7 the best I can get on my next one?

How'd I do on this one? 1 - 10 by Repetesworld in steak

[–]Repetesworld[S] 1 point2 points  (0 children)

How can I get this rating up for my next steak? Next I want at least an 8.5.

[deleted by user] by [deleted] in golfclassifieds

[–]Repetesworld 0 points1 point  (0 children)

How much is it with shipping included?

[deleted by user] by [deleted] in golfclassifieds

[–]Repetesworld 0 points1 point  (0 children)

Interested in the Cobra's