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Her eyes are freaking me out.
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Jun 17, 2014 18:36
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| # ¿ May 15, 2024 14:18 |
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Bob Morales posted:But a lot of people will use too much heat in the pan when cooking a dry steak Maybe I am misunderstanding the context, but in the previous GWS steak and cast iron threads, numerous folk including myself discuss getting our cast iron skillets screaming hot 500+ and throwing dry steaks in. This results in a wonderful, tasty crust. There aren't many oils that handle 500+ very well and I don't use them. I recall one seasoned chef posting here that gets his pan 700+.
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Aug 12, 2014 15:40
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where's the money shot? also, your steak is lacking salt.
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Sep 17, 2014 03:01
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Wagyu is typically grass fed for the first part of its life then gradually fed a mix of grain, not just corn. $24/lb is cheap, hence that's not very marbled. I think you'd be better off saving a few $$ per pound and getting regular organic 100% grass-fed instead of paying a premium for a breed. For fun: http://www.costco.com/Japanese-Wagyu-Boneless-Ribeye-Roast-A-5-Grade.product.100082950.html Bald Stalin fucked around with this message at 18:38 on Sep 26, 2014 |
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Sep 26, 2014 18:34
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I've never heard of mechanically tenderized. Is it bad?
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Sep 28, 2014 21:21
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| # ¿ May 15, 2024 14:18 |
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Oh man, costco was the nearest place I could source Prime grade. I'll have to pay close attention next time.
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Sep 28, 2014 22:27
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