Originally posted by TacticalCowboy
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What did I do to my wagyu??
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Jordan, was the guy you bought them from a big ole guy dark hair and kinda sasquatchy with the hair? Could have been wearing something with LSU on it?
Originally posted by TC View PostSounds to me like you got ripped off to me. Cooking them hot and fast wouldn't have made them any tougher. Steaks are supposed to be cooked hot and fast. When I say hot and fast, by grates are about 700 degrees. For cooking steaks, a set of aluminum grill grates makes ALL the difference in the world. I go 1.5 min, turn 90 degrees, 1.5 min, flip. 1.5 min, turn 90 degrees, 1.5 min, move to top of the cookmore to get it off the grates. It'll sit there another minute or 2 until they get to an internal temp of about 122ish. Once they hit that they go into a piece of foil, pour a little clarified unsalted butter on them, then wrap and rest for about 8 minutes. I was just thinking about doing a write up on steaks like it did for brisket a few years ago.
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High heat over mesquite coals....3 minutes per side on a 1.5" bone-in ribeye for a nice med rare with a dark (but not carbon) outside. I could not fathom cooking a steak for 14 minutes. I don't even cook hamburger that long.
If gas, I go to 500 and do 4 minutes per. Gas over 500 on my Weber tends to get flamey and burns up my "grate seasoning"...
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First problem most of you have is cooking by time. You cook to a temp. Time means nothing unless you are baking. Variables that all go against cooking by time. Thickness of steak, cut of steak, quality of steak, temp at grill, etc. You can't tell me cooking at 1" thick rib-eye at 600 on each side for 2 minutes is the same cooking a 3" filet at 400 for 2 minutes. Get a good instant thermometer and learn your grill. Cook at a set temp over time and you will learn a rough time of how long before you need to start poking steak for internal temp. I ruined a many a steak before buying a quality thermometer. It has help me tremendously.
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Originally posted by FLASH_OUTDOORS View PostWhat do you mean by this??
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American Style Kobe Beef is exquisitely marbled for peak flavor and tenderness. Don't miss out on this culinary delight, order your steaks online today.
Please give a 4 pack of ribeye a try
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Originally posted by Take Dead Aim View PostFirst problem most of you have is cooking by time. You cook to a temp. Time means nothing unless you are baking. Variables that all go against cooking by time. Thickness of steak, cut of steak, quality of steak, temp at grill, etc. You can't tell me cooking at 1" thick rib-eye at 600 on each side for 2 minutes is the same cooking a 3" filet at 400 for 2 minutes. Get a good instant thermometer and learn your grill. Cook at a set temp over time and you will learn a rough time of how long before you need to start poking steak for internal temp. I ruined a many a steak before buying a quality thermometer. It has help me tremendously.
I'm gonna bet that most of the folks that cook by time above know their grill and when to adjust depending on cut of meat. Probably basing the time on the cut of meat the OP stated specifically. I know I did....I even included the width in mine..
I have some nice insta-read thermos for my smoker (Thermopops/pens etc)but never reach for them cooking over mesquite or gas. Old timer taught me the thumb to fingers trick for checking steaks and its been pretty good to me and others I know that use it...
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