Picked up these beauties last night, costed around 28 bucks where I live (not in the states).
The butcher was telling: “These are thick steaks, are you sure you would be able to cook them?”

I’ll be honest i haven’t cooked thick steaks in a while so I was nervous. Sear each side for about 2:30 minutes, rested them for a bit then butter basted for a minute, rested again for 5-6 minutes.

However safe to say I was happy with the results, slightly undercooked for my liking but I devoured it.

nice crust and still mooing a little inside.

dont care. so buttery

snake river farms wagyu strip

my stove sucks so i finally tried preheating my cast iron in a 500° oven for 30 minutes before searing. it actually worked great and i still kinda rushed it. next time ill put the pan with the tallow in the oven to get an even better crust

seared about 1 minute on both sides once. fat cap about 30 seconds. let it rest for 5 minutes while i put the cast iron back in the oven. took out and seared for 1 minute all sides and fat cap again

turned the heat off and added my butter, garlic and thyme and basted for 5 mins. then finished in the oven for maybe another 5 minutes? maybe less

first time using an instant read thermometer and it showed. i had temps around 80 first sear, 90-110 second sear, and when i put it in the oven and let it rest, i had temps from 100-140. so i dont know how much i really trusted all of those reads. but it was enough to guide me to get here and this thing is so damn good i just spent 30 minutes typing this up to talk about it

Cast Iron -> 2 min per side -> Rest in tinfoil 7-10min.

Don’t let perfection stand in the way of a good steak.

Seasoned with Kinders Cowboy Butter. I need to get another jar of Johnny's Seasoning because the Kinders stuff is just okay

Sorry bout presenting just got off of work from working the bar and was hungry

I really liked this technique. I wanted steak tonight otherwise I would have let this 20oz. 2” thick monster rest in the fridge overnight. I don’t usually go in for strip, but it was too pretty a steak to pass up. It said wagyu so I’d guess that’d be American by the marbling.

Marinated overnight in some soy, dark soy, oyster and fish sauce, brown sugar, ginger, garlic, white pepper and chilli oil. Chucked on the BBQ and cooked for a couple of minutes each side- unfortunately, over cooked it and a couple of pieces were medium when they should be medium rare... Overall, paid honour to this little wallaby's sacrifice.

(One steak pictured) Scored the fat cap for the first time. Salt only right before getting on the heat. Good results with this cooking method. 250F on a Recteq Bullseye until 122F internal. Rest for 20 min they sear on cast iron. Good color and rendering right off the grill. Home made Chimichurri.

Dry brine NY strip
Render fat
Sear both sides for 3 minutes
Rest
Simmer tequila and pepper in the leftover tallow
Pour on top of steak

I didn’t have anything besides salt and pepper, I decided to try and see what would happen if I used tequila since I see people using red wine to make glazes and sauces.

It turned out to be amazing. There isn’t much taste of the glaze but the smell is great. There’s this smoky agave peppery scent with no hint of alcohol. Very nice

A piece of A5 ribeye from Costco.
Had to get it because the amount of intramuscular fat on this guy was ridiculous.

Made searing super easy. Fairly thin too, so only about a minute or so per side for a good rare finish. Forgot to take a sliced pic until after we had attacked most of it. Inside was more washed put grey than red, prolly because of the fat.

Verdict. Honestly very meh for the price. Incredible flavor, very lush. But way too fat. It was more like eating a fat cap than it was steak. Good to try. Would not do again, especially at this price.

Youngest daughter loved it. Wife said it probably would have been better to thin slice it and then individually quick grill the slices like yakiniku.
I think I would agree.

Salt/pepper overnight, then smoked to 100F internal, rested until it came up to 110F. Then seared over wood fire to medium rare.

I’d usually prefer a tri tip roast, but got to try something new. Turned out great even though I would have preferred a harder crust from the high temp. Wood smoke added great flavor.

How’s it looking yall?

Shrimp cooked in cast iron while steak resting and king oyster shitake and beech mushrooms sautéed on side.

They wanted steak for soup, figured might as well treat myself too!

Got some ribeyes at Costco and trimmed off the spinalis for myself. Dusted with salt and let it sit out for a couple hours. Took some of the leftover fat from the tail and greased up the pan.

3 minutes on each side turning every 30 seconds. Pulled and hit with little more flaky salt. Couldn’t have hoped for a better crust.

I love a good rare spinalis. That fat cap renders so much easier seperate from the filet. Can’t wait for the steak and loaded baked potato soup tonight!

Prime strip, two day dry brine, sous vide at 120, few seconds each side over rocket hot coals on the Weber kettle. Couldn’t be any happier with how this turned out.

It came out incredible. Seasoned with salt, pepper, and garlic powder. Steak was on sale for $16.99lb, so it was only $19. I just wish I rendered the fat cap a tad bit more. Reverse seared for 30 min to 110, turned up the grill all the way and got the grates up to 700. Seated 90 seconds on each side, but I could have probably upped it to 2 minutes. I pulled it off at 128 and let rest for 5 minutes with garlic butter. The other NY Strips were for the wife, daughter, and trimmings/ fat for the puppy horse.