Yet another steak thread.

[kwilkinson]

I win.

 

[thekunk07]

kyle, that large hunk of meat trumps the faggotry of your craft beer thread. congrats.

 

[kwilkinson]

Originally Posted by thekunk07

kyle, that large hunk of meat trumps the faggotry of your craft beer thread. congrats.

Originally Posted by kwilkinson

Kunk told me my thread sucks. I might kick his ass just for saying that.

...

 

[Unbreakable]

Originally Posted by Dashaansafin

So Im going to try this tomorrow but I dont have an cast iron skillet....I have an small frying pan and a larger, bowlike pan...

Should I buy a cast iron Skillet?

Ingredients:
Ribeye Steak
Rose Gold Potatoes
Fresh chopped garlic, green onions, and white onion
pepper
Can I just use vegetable oil instead of canola oil and olive oil?


-edit-

Ahh ill just make a definitive steak thread.

Cast Iron is the way to go, with that being said anyone have any good places to pick one up? My mom has one that her mom had, the thing is around 70+ years old. I keep hounding her to give it to me, but thats what she makes her cornbread in. And no a southern mom will NOT give up her cornbread "pan" to her only child! I think I may be out of the will for suggesting such a thing...

 

[VKK3450]

^ buy a Lodge. Good skillet for the money

Kyle, your beef looks

(no ****)

K

 

[jaydc7]

holy marbling!

 

[Dashaansafin]

I just went to walmart today and picked one up. 10.5 inches for 15 bucks.

 

[edmorel]

Originally Posted by Dashaansafin

10.5 inches for 15 bucks.

Sounds like you got a bargain. Geek typically pays $5 an inch for his meat, but 10.5 inches would make him gag.



BTW, WalMart and beef should never be in the same sentence.

 

[DNW]

Originally Posted by kwilkinson

I win.

Do you trim off the end fat before cooking this? What do you do with all that fat?

 

[ld111134]

Originally Posted by kwilkinson

I win.

Who's the purveyor? Is Allen Brothers all they're cracked up to be?

 

[Dragon]

Originally Posted by kwilkinson

I win.

Looks nice

What a vague certificate though. It says nothing about the rank/quality of the meat. There is a huge difference in taste (and price) between a supermarket quality Kuroge Wagyu and A5, so it would be nice to know when buying.

 

[kwilkinson]

Originally Posted by DarkNWorn

Do you trim off the end fat before cooking this? What do you do with all that fat?
The meat cook trims it and cleans it, with my help. Then I save all the fat. I usually wait until there's enough scrap to make hamburgers for the 30 staff member family meal I cook every day. Sometimes I have to grind wagyu fat into regular beef, which still makes it taste pretty damn good.

Originally Posted by ld111134

Who's the purveyor? Is Allen Brothers all they're cracked up to be?
This is coming straight from Japan, not through a distributor. I'll check the name tomorrow and pm it to you.

Originally Posted by Dragon

Looks nice

What a vague certificate though. It says nothing about the rank/quality of the meat. There is a huge difference in taste (and price) between a supermarket quality Kuroge Wagyu and A5, so it would be nice to know when buying.

That I'm not sure of either. Although it does say that the certificate verifies it is of the highest quality grade in Japan. I'll ask my Chef tomorrow.

 

[SField]

Originally Posted by edmorel

Sounds like you got a bargain. Geek typically pays $5 an inch for his meat, but 10.5 inches would make him gag.



BTW, WalMart and beef should never be in the same sentence.

well you can certainly buy a webber grill at walmart and we know what you think of them and beef.

 

[SField]

Originally Posted by Dragon

Looks nice

What a vague certificate though. It says nothing about the rank/quality of the meat. There is a huge difference in taste (and price) between a supermarket quality Kuroge Wagyu and A5, so it would be nice to know when buying.

You can safely assume that at Cyrus it would be very good product.

 

[Dragon]

Originally Posted by SField

You can safely assume that at Cyrus it would be very good product.

Nah, it looks like a good product, but I wouldn`t safely assume that you are getting top quality wagyu in the States.