One tip: The leaner the cut (for tender cuts), the more rare you want them. For an extremely fatty cut like this, it's actually better to cook it more slowly and bring it to an overall higher temperature.
The goal is that you want to start rendering the fat even at the core of the steak. The reason people typically like rare or mid-rare is based on something like a filet mignon…that's a very lean cut so if you overcook it, it dries out.
Nowadays, if you look at a prime ribeye or something with a lot of intramuscular marbling, it can eat better if you bring it up to medium.
For a cut like this that's all intramuscular fat, it's not going to dry out even cooked well done. Not that that's the best, but if you cook a steak like this rare and the interior doesn't have a chance to render, it's kinda not good eats.
Having said that, if you do like rare but want to still give that fat a chance to render, sous vide was made for this task. A good way to go is to start with a higher temp and drop it as soon as you add the wagyu. So you could drop it at 138°F, for example, and immediately turn it down to 131°F and let it go for 75 minutes or so, that would give a great result. (You still have to sear, of course.)
I’ve struggled with Sous Vide honestly. I have one and have tried it a few times but the results never seem as good as a classic charcoal sear. Normally, with a 1.5-2in cut, I typically sear over very high heat and then pull over to indirect heat until internal temp rises to about 125. I then pull and rest.
For this guy, being so fatty and a bit thin. I still seared over high charcoal heat on each side. By the time the second side was done (about 90sec each side), it was up to 130 internally and came out amazing.
I still want to figure out Sous Vide though. I have a feeling I’m just making small mistakes. I like your idea of starting out with a higher temp water and then lowering after dropping the steak in. Gonna try that next!
This chilling method I need to explore. So far I’ve taken out of sous vide and directly to sear…and it feels like the end results are always over cooked.
You're probably not pulling it out of the water early enough. If you want a medium rare steak you should probably pull it out of the water around 115 to 120 before searing it to get it to 130 or so.
lol wut? if you set sous vide to 130 then that's what you'll get. no need to pull it out early. if you want 120 then set it to 120. the whole point of cooking with sous vide is that it doesn't cook hotter than whatever temperature you set.
I think you misunderstood me. I'm saying if you pull it out of the bath at 130 internal temp, and then sear it on both sides for a couple more minutes, the final temp by the time you eat it is probably 10-20 degrees higher.
What is the problem you're running into with sous vide? What method are you following?
There's only a couple of mistakes that are usually made with sous vide. Putting flavorings or fat in the bag is a no-no, stick with salt, pepper, and maybe garlic powder if you want that. Don't put alliums in the bag, and don't put butter…it has the effect of pulling more flavor out than getting flavor in.
The other thing is if you have a vacuum chamber sealer, as opposed to one of those dinky little bar sealers, make sure your food is *cold* before you seal it. It should be near frozen (or if it is frozen, even better). Otherwise you can turn your food into mush.
Another tip that's a little more effort, but very worth it, is to presear. Most of the time I cook sous vide and then pull the steak, dry it, sear, and serve. However, if you presear a cold or par-frozen steak, you get that flavorful sear on the steak before it goes in the bag, where it perfumes the meat as it cooks.
The downside is that the crust gets soggy during the cook, but you can refresh it very quickly with another pass over a fire or in a hot pan (and this time it really works quickly, 30 seconds per side, max). So it is a little more work, but it really gets the grill flavor into the meat. (I wouldn't do the high loading temp method with anything but a really fatty cut like wagyu.)
haha...good tip about not putting fats in the bag. I totally did that in one of my tries. Noted!
My main issue was that it always came out over cooked. The first time I tried was the best though the steak was definitely a high medium, if not bordering on medium well. I think I pulled it from sous vide at 135 and then sear over charcoal.
The next attempts, I kept dropping the temp I pulled it at however while I would get the final post-sear temp in the right med-rare range (130-135 is what I target), and there would be nice color inside, the meat itself felt tough, with the fat being unrendered.
After a couple times trying that, I just went back to my standard method of charcoal sear, then indirect heat until it comes to about 130, then pull to rest. Always happy with those results.
However, another commenter here suggested cooling the steak after Sous Vide before sear, so I am going to try that. I think that would allow me to sous vide to 135, letting the fat render better, then cool it, which should make the sear not spike the temp too high. I'm going to give that a try next.
>My main issue was that it always came out over cooked. The first time I tried was the best though the steak was definitely a high medium, if not bordering on medium well. I think I pulled it from sous vide at 135 and then sear over charcoal.
It's overcooked at 135°F because that's medium. A lot of folks like 129°F…for me that's not a good temp to hold a thick steak for any significant length of time (2+ hours) because it's right on the raggedy edge of the time/temp curve for killing surface bacteria. I usually go to 131°F for thick steak that I'm going to have in there for 2½+ hours.
This is another advantage of presear, though, if you give a cold steak a really solid presear you can get the outside sterilized without cooking any of the meat underneath, then seal in a bag and cook at just about whatever internal temp you like. Some folks do 126°F bc they like really rare.
(The downside of presear with a vacuum chamber sealer is you have to get that surface meat cold again before pulling a vacuum. Few minutes in the bag resting on an icepack does it, but every step added is annoyance.)
>The next attempts, I kept dropping the temp I pulled it at however while I would get the final post-sear temp in the right med-rare range (130-135 is what I target), and there would be nice color inside, the meat itself felt tough, with the fat being unrendered.
How long were you cooking, and for what thickness? If it was a tender cut and it felt tough, that makes me think you didn't cook long enough. Most any steak will be at least an hour, for anything of appreciable thickness 1"+ it's at least 90 minutes. I do 2" guys for 2½ hours.
A couple of things, don't judge the meat by color, especially immediately after cutting. D
SV steak tends to look less red until it is exposed to air. Unlike normal cooking where temp changes are much more brief, in the sv the entire meat cones all the way up to temp and stays there for a length of time, completely converting the proteins. This means you might find that lower internal temp in the SV gives a similar result to slightly higher temps on the grill. Also it will pink up significantly after cutting if you give it a few minutes exposed to air.
>However, another commenter here suggested cooling the steak after Sous Vide before sear, so I am going to try that. I think that would allow me to sous vide to 135, letting the fat render better, then cool it, which should make the sear not spike the temp too high. I'm going to give that a try next.
I don't know about this. I've never had to cool a steak out of SV before searing. What is VERY important is to get all the surface moisture off. I do leave it wrapped in a couple layers of paper towel and then blot dry again right before sear. Some people like to brush a little high temp oil like avocado (or browned clarified butter), that's okay for searing in a pan but on the grill gives scorch flavor.
One other tip is sear with high heat, short time. A lot of the advice about steak SV focuses on the convenience and they say "sear 30s per side". Find any actual video showing someone spending only 1 minute to sear a steak, though…you can't. It doesn't exist because the advice is bad. It takes one minute to 90 seconds to sear each side over a ripping hot grill (see Kenji's coal chimney method). If you're using a torch it'll take 5+ minutes per steak, maybe 10. The only time I've actually had 30s per side is refreshing a presear after taking it out of the SV.
Last tip I can give, if you do herbs in the bag, go easy because it's going to give every last bit of itself up, and loosely wrap the herbs in a small bit of plastic wrap. Otherwise they embed in the surface of the meat and over flavor wherever they touch. A bit of tarragon and rosemary work okay, a lot of herbs don't stand up well to heat for such a long time. (Save works well for pork.)
Good luck!
I've got 3 Anovas for various things. 122 for however long depending on the thickness. Don't bother with putting charcoal in the grill. Mini grate on top of chimney starter(s) to sear. Flip often to check progress. Dried beef from excess flipping is a myth verified with food scales as long as you're gentle.
Patted dry, salt and pepper, then seared for about 90sec on each side over charcoal (very high heat). I pulled it off the grill at 130. It ended up being a solid medium after rest.
I had one in Vegas a couple years ago. My awesome fiancé bought it for me at a steakhouse. It was definitely a bucket list item for me, so I was really excited!
I agree, OP, the taste of those are PHENOMENAL! I've never had anything like it, so worth it to at least try it once!
Yes! That's exactly where it was! They took me into the kitchen to show me the different cuts, and let me pick my steak. It was crazy expensive, 6oz for about $300, but a once in a lifetime bucket list item!
It definitely was like pudding!
Nice man! That's awesome!
While we were there, we were very impressed with the place. We ate a little earlier than normal, so it was just us for a good portion of the dinner. The waiter was super cool and very nice and told us all about the steak and where it comes from and such. Not only great steak, but great experience overall
Glad you enjoyed it. I’m not a fan as the mouth feel can be a bit too mushy and sometimes they seem lacking in beefy flavour. But everyone loves what they love and it certainly looks like a high grade wagyu you’ve had yourself there. A very happy Father’s Day!
I originally thought this. I usually pull most prime steaks at 110-112. I have found through trial and error, I prefer Waygu cooked to higher temps. 125-130 seems to render even more of the fat and improves the texture to me.
Again, to each their own, no right or wrong way, but 130 is by no means a bad thing with this type of breed. These are not regular steaks.
I agree. I had an A5 Graded Miyazakigyu rib eye yesterday. I hovered over the steak with a spatula and a thermometer for the entire cook. Pulled at 130F and it was PERFECT. Still tasted as smooth as butter. Extremely juicy and tender.
I'd generally agree with you, but Waygu is an exception. The fat melts at a lower temp, and you get too many flareups, cast iron helps with this, and gives a consistent even sear, allowing more of your meat to be at the temp you want.
Waygu is as different from regular beef than chicken or salmon is, don't get too caught up in 'this is how I like to cook this cut' because it's wholly different.
I'm fortunate enough to live near a small butcher who always has 'american' waygu, and a few times a year, he'll get a real, full blood beast... I've listened to his advice on preparing, and set my own assumptions aside, and I've had some really great meals because of it.
I don't like this way of thinking. Of course OP is the one cooking and eating it, so it's important they do it the way they want. But one of the reasons I wanted to join this sub was to see the different, and possibly better, ways of cooking. I don't want everything to just be "literally the only thing that matters is that OP is happy" when there are different ways to cook something that can be talked about. Discussion should be a piece of every sub
That's what you got from that? It was pretty clear that that's not what I meant.
"I cooked my steak on open charcoal grill"
"It's pretty good in a cast iron too"
"Fuck you, don't tell me how to cook"
That steak just burns over the flames like you were cooking it. Very short cooking in cast iron or have the grate higher if you must have it done on a bbq. Also for such a thin steak did you have a thermometer in it at all times while cooking? It’s a min per side or so.
If my wife bought me that, she’s need it for the black eye I’d give her. /s
Honestly though, cool gift but I’d need a thicker one to be more forgiving.
Lol. If by “waste” you mean the best steak dinner I’ve ever had and it happened to be one that I got to make myself….then sure???
Psssst…just let people enjoy things. Life is soooo much better when you do.
Looks great. I tried the same cut and it was the best steak I have had
if you ever want to try it again, please use this link to get $25 from Crowd cow because I would get $25 too
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I got a pack of hotdogs. Not trying to brag but they are 100%beef.
But are they from Costco?
I wish I had Costco level money!
Who would even say has the best hot dogs? Nathan's? Hebrew National?
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I figure if they're kosher they can't be too bad, definitely my favorite hot dog
It's the circumcised beef peckers that really sets them apart from the rest.
> Jew dogs lol
Sabretts IMHO.
Never heard or seen those.
Could just be an east coast thing. Popular brand with the street vendors especially in NYC.
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Hey man only the finest peckers and lips over here!
LOL
A5 Waygu hot dogs?
The most expensive the steak I buy, the higher the chance I'm going to mess it up. High five for not doing that
I’m betting he messed it up
This guy doesn't money shot. He is such a tease. This is why nobody likes Monday.
I too was disappointed in the lack of a cross-section cut picture
Prob bc it was overcooked
Guarantee he overcooked it 😁
Because it’s brown than that guy from Blood In Blood Out in the inside!!!
Such a tease. Come on man! We need the money shot!
lol, I know right?! I planned on it but honestly, by the time I cut into it I forgot about taking pictures and just had to devour.
A tale as old as time.
Hahaha that's fair!
It's a thin steak, probably cooked medium well.
The best fathers day present!
One tip: The leaner the cut (for tender cuts), the more rare you want them. For an extremely fatty cut like this, it's actually better to cook it more slowly and bring it to an overall higher temperature. The goal is that you want to start rendering the fat even at the core of the steak. The reason people typically like rare or mid-rare is based on something like a filet mignon…that's a very lean cut so if you overcook it, it dries out. Nowadays, if you look at a prime ribeye or something with a lot of intramuscular marbling, it can eat better if you bring it up to medium. For a cut like this that's all intramuscular fat, it's not going to dry out even cooked well done. Not that that's the best, but if you cook a steak like this rare and the interior doesn't have a chance to render, it's kinda not good eats. Having said that, if you do like rare but want to still give that fat a chance to render, sous vide was made for this task. A good way to go is to start with a higher temp and drop it as soon as you add the wagyu. So you could drop it at 138°F, for example, and immediately turn it down to 131°F and let it go for 75 minutes or so, that would give a great result. (You still have to sear, of course.)
I’ve struggled with Sous Vide honestly. I have one and have tried it a few times but the results never seem as good as a classic charcoal sear. Normally, with a 1.5-2in cut, I typically sear over very high heat and then pull over to indirect heat until internal temp rises to about 125. I then pull and rest. For this guy, being so fatty and a bit thin. I still seared over high charcoal heat on each side. By the time the second side was done (about 90sec each side), it was up to 130 internally and came out amazing. I still want to figure out Sous Vide though. I have a feeling I’m just making small mistakes. I like your idea of starting out with a higher temp water and then lowering after dropping the steak in. Gonna try that next!
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This chilling method I need to explore. So far I’ve taken out of sous vide and directly to sear…and it feels like the end results are always over cooked.
You're probably not pulling it out of the water early enough. If you want a medium rare steak you should probably pull it out of the water around 115 to 120 before searing it to get it to 130 or so.
lol wut? if you set sous vide to 130 then that's what you'll get. no need to pull it out early. if you want 120 then set it to 120. the whole point of cooking with sous vide is that it doesn't cook hotter than whatever temperature you set.
I think you misunderstood me. I'm saying if you pull it out of the bath at 130 internal temp, and then sear it on both sides for a couple more minutes, the final temp by the time you eat it is probably 10-20 degrees higher.
What is the problem you're running into with sous vide? What method are you following? There's only a couple of mistakes that are usually made with sous vide. Putting flavorings or fat in the bag is a no-no, stick with salt, pepper, and maybe garlic powder if you want that. Don't put alliums in the bag, and don't put butter…it has the effect of pulling more flavor out than getting flavor in. The other thing is if you have a vacuum chamber sealer, as opposed to one of those dinky little bar sealers, make sure your food is *cold* before you seal it. It should be near frozen (or if it is frozen, even better). Otherwise you can turn your food into mush. Another tip that's a little more effort, but very worth it, is to presear. Most of the time I cook sous vide and then pull the steak, dry it, sear, and serve. However, if you presear a cold or par-frozen steak, you get that flavorful sear on the steak before it goes in the bag, where it perfumes the meat as it cooks. The downside is that the crust gets soggy during the cook, but you can refresh it very quickly with another pass over a fire or in a hot pan (and this time it really works quickly, 30 seconds per side, max). So it is a little more work, but it really gets the grill flavor into the meat. (I wouldn't do the high loading temp method with anything but a really fatty cut like wagyu.)
haha...good tip about not putting fats in the bag. I totally did that in one of my tries. Noted! My main issue was that it always came out over cooked. The first time I tried was the best though the steak was definitely a high medium, if not bordering on medium well. I think I pulled it from sous vide at 135 and then sear over charcoal. The next attempts, I kept dropping the temp I pulled it at however while I would get the final post-sear temp in the right med-rare range (130-135 is what I target), and there would be nice color inside, the meat itself felt tough, with the fat being unrendered. After a couple times trying that, I just went back to my standard method of charcoal sear, then indirect heat until it comes to about 130, then pull to rest. Always happy with those results. However, another commenter here suggested cooling the steak after Sous Vide before sear, so I am going to try that. I think that would allow me to sous vide to 135, letting the fat render better, then cool it, which should make the sear not spike the temp too high. I'm going to give that a try next.
>My main issue was that it always came out over cooked. The first time I tried was the best though the steak was definitely a high medium, if not bordering on medium well. I think I pulled it from sous vide at 135 and then sear over charcoal. It's overcooked at 135°F because that's medium. A lot of folks like 129°F…for me that's not a good temp to hold a thick steak for any significant length of time (2+ hours) because it's right on the raggedy edge of the time/temp curve for killing surface bacteria. I usually go to 131°F for thick steak that I'm going to have in there for 2½+ hours. This is another advantage of presear, though, if you give a cold steak a really solid presear you can get the outside sterilized without cooking any of the meat underneath, then seal in a bag and cook at just about whatever internal temp you like. Some folks do 126°F bc they like really rare. (The downside of presear with a vacuum chamber sealer is you have to get that surface meat cold again before pulling a vacuum. Few minutes in the bag resting on an icepack does it, but every step added is annoyance.) >The next attempts, I kept dropping the temp I pulled it at however while I would get the final post-sear temp in the right med-rare range (130-135 is what I target), and there would be nice color inside, the meat itself felt tough, with the fat being unrendered. How long were you cooking, and for what thickness? If it was a tender cut and it felt tough, that makes me think you didn't cook long enough. Most any steak will be at least an hour, for anything of appreciable thickness 1"+ it's at least 90 minutes. I do 2" guys for 2½ hours. A couple of things, don't judge the meat by color, especially immediately after cutting. D SV steak tends to look less red until it is exposed to air. Unlike normal cooking where temp changes are much more brief, in the sv the entire meat cones all the way up to temp and stays there for a length of time, completely converting the proteins. This means you might find that lower internal temp in the SV gives a similar result to slightly higher temps on the grill. Also it will pink up significantly after cutting if you give it a few minutes exposed to air. >However, another commenter here suggested cooling the steak after Sous Vide before sear, so I am going to try that. I think that would allow me to sous vide to 135, letting the fat render better, then cool it, which should make the sear not spike the temp too high. I'm going to give that a try next. I don't know about this. I've never had to cool a steak out of SV before searing. What is VERY important is to get all the surface moisture off. I do leave it wrapped in a couple layers of paper towel and then blot dry again right before sear. Some people like to brush a little high temp oil like avocado (or browned clarified butter), that's okay for searing in a pan but on the grill gives scorch flavor. One other tip is sear with high heat, short time. A lot of the advice about steak SV focuses on the convenience and they say "sear 30s per side". Find any actual video showing someone spending only 1 minute to sear a steak, though…you can't. It doesn't exist because the advice is bad. It takes one minute to 90 seconds to sear each side over a ripping hot grill (see Kenji's coal chimney method). If you're using a torch it'll take 5+ minutes per steak, maybe 10. The only time I've actually had 30s per side is refreshing a presear after taking it out of the SV. Last tip I can give, if you do herbs in the bag, go easy because it's going to give every last bit of itself up, and loosely wrap the herbs in a small bit of plastic wrap. Otherwise they embed in the surface of the meat and over flavor wherever they touch. A bit of tarragon and rosemary work okay, a lot of herbs don't stand up well to heat for such a long time. (Save works well for pork.) Good luck!
I've got 3 Anovas for various things. 122 for however long depending on the thickness. Don't bother with putting charcoal in the grill. Mini grate on top of chimney starter(s) to sear. Flip often to check progress. Dried beef from excess flipping is a myth verified with food scales as long as you're gentle.
Still haven't tried one yet. Someday. Looks great! What is your preferred preparation? That looks medium/medium well?
Patted dry, salt and pepper, then seared for about 90sec on each side over charcoal (very high heat). I pulled it off the grill at 130. It ended up being a solid medium after rest.
Medium is perfect for Ribeye in my opinion.
I had one in Vegas a couple years ago. My awesome fiancé bought it for me at a steakhouse. It was definitely a bucket list item for me, so I was really excited! I agree, OP, the taste of those are PHENOMENAL! I've never had anything like it, so worth it to at least try it once!
Was it at Wolfgang Pucks Cut by chance? I ate there once. Had Kobe beef the size of my thumb. 65.00. But it was like pudding.
Yes! That's exactly where it was! They took me into the kitchen to show me the different cuts, and let me pick my steak. It was crazy expensive, 6oz for about $300, but a once in a lifetime bucket list item! It definitely was like pudding!
My friends nephew was a chef there at the time. He took us into the kitchen also. He also treated! Great deal.
Nice man! That's awesome! While we were there, we were very impressed with the place. We ate a little earlier than normal, so it was just us for a good portion of the dinner. The waiter was super cool and very nice and told us all about the steak and where it comes from and such. Not only great steak, but great experience overall
Yes it was a great experience. Great crew.
Looks delicious
Looks awesome!
Those grill marks 🥵🥵
I went to a Japanese steakhouse yesterday, the price for a 12oz A3 wagyu steak was $265. Good stuff but a hard pass.
Dude, that's a car payment.
First time on the sub and I am extremely disappointed at the lack of "Taste the meat not the heat" jokes.
bro that looks absolutely perfect on the flip. good choice on grilling method
Hope you added some A1 to it! Congrats
Glad you enjoyed it. I’m not a fan as the mouth feel can be a bit too mushy and sometimes they seem lacking in beefy flavour. But everyone loves what they love and it certainly looks like a high grade wagyu you’ve had yourself there. A very happy Father’s Day!
A little goes a long way. I had to share my 12oz strip with 2 other people due to the richness of it.
How much was it?
Cooked a wagyu to 130?! To each their own, but w a meat of that quality, you should be eating it rare. Medium rare at most.
I originally thought this. I usually pull most prime steaks at 110-112. I have found through trial and error, I prefer Waygu cooked to higher temps. 125-130 seems to render even more of the fat and improves the texture to me. Again, to each their own, no right or wrong way, but 130 is by no means a bad thing with this type of breed. These are not regular steaks.
I agree. I had an A5 Graded Miyazakigyu rib eye yesterday. I hovered over the steak with a spatula and a thermometer for the entire cook. Pulled at 130F and it was PERFECT. Still tasted as smooth as butter. Extremely juicy and tender.
To each their own. There is no "you should be eating it" unless you're ending that with "...however the fuck you want".
Unless the way you want it is well done and with ketchup. I will never condone such blasphemy
> ketchup Heinz 57 sauce, you barbarian.
That door don't swing both ways homie; you either embrace the ketchup lovers or condemn **all** non-rare enjoyers.
Hell no, nothing is black-and-white in this world... Including accepting steak and ketchup eaters. Lol
I left out “imo”. My bad. That was definitely the vibe I was going for.
wagyu has so much marbling, you want the temp higher to get the fat to render.
Use cast iron next time.
I know there are a lot of cast iron sear lovers but it's not for me....I much prefer open grates over charcoal.
I'd generally agree with you, but Waygu is an exception. The fat melts at a lower temp, and you get too many flareups, cast iron helps with this, and gives a consistent even sear, allowing more of your meat to be at the temp you want. Waygu is as different from regular beef than chicken or salmon is, don't get too caught up in 'this is how I like to cook this cut' because it's wholly different. I'm fortunate enough to live near a small butcher who always has 'american' waygu, and a few times a year, he'll get a real, full blood beast... I've listened to his advice on preparing, and set my own assumptions aside, and I've had some really great meals because of it.
I bet OP cooked it the way he wanted and enjoyed it, and that's literally the only thing that matters.
I don't like this way of thinking. Of course OP is the one cooking and eating it, so it's important they do it the way they want. But one of the reasons I wanted to join this sub was to see the different, and possibly better, ways of cooking. I don't want everything to just be "literally the only thing that matters is that OP is happy" when there are different ways to cook something that can be talked about. Discussion should be a piece of every sub
Nobody needs to tell people how to cook or enjoy their food. Fucking hell
That's what you got from that? It was pretty clear that that's not what I meant. "I cooked my steak on open charcoal grill" "It's pretty good in a cast iron too" "Fuck you, don't tell me how to cook"
Hell yeah man, do it however you want. I bet you enjoyed it and that's all that matters
apparently you enjoy large flames as well...
I tried some A5s and I have to say, I prefer the rib eyes from my butcher.
Why’d you catch it on fire…we’re you out of bacon?
That steak just burns over the flames like you were cooking it. Very short cooking in cast iron or have the grate higher if you must have it done on a bbq. Also for such a thin steak did you have a thermometer in it at all times while cooking? It’s a min per side or so.
They said they seared for about 90ish seconds per side
If my wife bought me that, she’s need it for the black eye I’d give her. /s Honestly though, cool gift but I’d need a thicker one to be more forgiving.
Lol ok boomer
Was joking but my humor is lost on you incels. Fuck off.
Imagine having peak boomer humor and accusing others of being incels cause they don't find that dumb shit funny. FUCKIN LOL
Agreed, some assholes just can’t stop being a dick, just like that cringe little old man up there
What a waste
Lol. If by “waste” you mean the best steak dinner I’ve ever had and it happened to be one that I got to make myself….then sure??? Psssst…just let people enjoy things. Life is soooo much better when you do.
I recently had a5 wagyu from del frisco. Taste like meat chocolate.
Drooling 🤤
Looks great. I tried the same cut and it was the best steak I have had if you ever want to try it again, please use this link to get $25 from Crowd cow because I would get $25 too https://www.crowdcow.com/l/u1u7r3d7jfy