EB Forum

HisBobness wrote:$100 piece of steak

Damn!

yep, the one I got was $179 a kg (2.2 lbs)

Damn! Damn!

I had some Wagyu burgers... low grade Wagyu... and they were very tasty! I figured it was the cheapest way to taste the difference, other than buying a bag of skittles, without paying a crazy amount of money for a single cut. Anyway, there is definitely a difference, and I'm sure that steak is going to be amazing!!

I'd be worried about fugging it up when cooking it.

Steak is the easiest thing to cook. I'd rather cook a $100 wagyu than a $80 brisket. Still havent cooked a wagyu, but it's on my list

What's yer method? Guess it depends on how ya like it. I'm a medium man muhself.

I reverse sear my steaks

On the smoker at 225 until internal temp hits 120. Then I sear it in a cast iron with butter for one minute per side. Perfect medium rare. If you like it medium, pull it from the oven or smoker when the internal hits 130, then sear it.

Pretty much a fool proof method

kcn0 wrote:Anyway, there is definitely a difference, and I'm sure that steak is going to be amazing!!

there certainly is.
I used to buy any old beef ribs I could find, for the smoker. And they were fine.
But a few months back I had a Cape Grim beef short rib. Cape Grim is some premium Australian beef. The rib was far better than any ive ever had, by a mile too. The other stuff just couldn't compare at all.
These don't need rub or sauce to enhance them. The taste of the fat does it all.
I only buy the best ribs now. Here's a before and after photo of cape grim shorties.

That beef rib looks incredible. What is the cooking process like?

rhythmgtr5 wrote:That beef rib looks incredible. What is the cooking process like?

Smoked for 8 hours at 275. Salt and pepper rub.

Finally a parking space for us fat guys that barbecue.

wottagunn wrote:

rhythmgtr5 wrote:That beef rib looks incredible. What is the cooking process like?

Smoked for 8 hours at 275. Salt and pepper rub.

Did you use cherry wood to get that smoke ring? Did you wrap it at any point?

I do not wrap any cooks nor use any flavoured wood, unless doing pork.

Reverse seared some 2.2 lb eye fillet steaks tonight. Smoker at 275 and cooked until 120 IT (about 45 mins). Then sear in a pan for a minute or so each side. Let rest once at 130 IT.
drymounting amazing.