• Hi, I am the owner and main administrator of Styleforum. If you find the forum useful and fun, please help support it by buying through the posted links on the forum. Our main, very popular sales thread, where the latest and best sales are listed, are posted HERE

    Purchases made through some of our links earns a commission for the forum and allows us to do the work of maintaining and improving it. Finally, thanks for being a part of this community. We realize that there are many choices today on the internet, and we have all of you to thank for making Styleforum the foremost destination for discussions of menswear.
  • This site contains affiliate links for which Styleforum may be compensated.
  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

    Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.

SirGrotius

Distinguished Member
Supporting Member
Joined
Jan 23, 2011
Messages
5,000
Reaction score
3,175
That is so much incredible meat! I've had wagyu a few times with the whole certificate deal, usually as part of an omakase in NYC, Boston, or DC. It's such a treat. Once, however, I think the restaurant had its plating times off, and it was served almost cool, so disappointing!
 

Omega Male

Stylish Dinosaur
Supporting Member
Joined
May 30, 2013
Messages
16,906
Reaction score
38,687
Found some American wagyu at the store. Made steak au poivre. Nipped cognac from the bottle throughout the process. It’s been one of those weeks.

C5AADC15-ECBE-4F52-809B-8F65F1047C6B.jpeg


A75FADE3-2AC6-4AAB-ADF7-0C8143DBC41E.jpeg
 

ASNY2VA

Senior Member
Joined
Dec 11, 2011
Messages
242
Reaction score
309
For those out there that start off with frozen steaks, how do you recommend thawing them prior to cooking (if at all)?
 

reidd

Distinguished Member
Joined
Jan 22, 2010
Messages
1,090
Reaction score
1,051
For those out there that start off with frozen steaks, how do you recommend thawing them prior to cooking (if at all)?

I usually just leave them in the fridge the night before but if you're in a hurry, a sous vide works well and of course many people like to sous vide before searing them anyway.
 

JohnMRobie

Distinguished Member
Supporting Member
Joined
Aug 30, 2019
Messages
4,267
Reaction score
32,324
I usually just leave them in the fridge the night before but if you're in a hurry, a sous vide works well and of course many people like to sous vide before searing them anyway.
+1 on putting them in the fridge a day or two before to come up to temp slowly.
 

ASNY2VA

Senior Member
Joined
Dec 11, 2011
Messages
242
Reaction score
309
Thanks- I havent tried it, but I read an article about how you can grill a frozen steak without thawing. That aside, sous vide is on the list to try as well.
 

beargonefishing

Stylish Dinosaur
Supporting Member
Joined
Jul 24, 2009
Messages
34,012
Reaction score
41,149
I just watched a video that argued if you going to do the "sear in hot pan with oil and cook in oven" method it's better to do it with frozen steak. I haven't tried it.
 

Omega Male

Stylish Dinosaur
Supporting Member
Joined
May 30, 2013
Messages
16,906
Reaction score
38,687
Galbi.

0A349836-0414-4C4A-BE1A-310A05130E11.jpeg
 

Featured Sponsor

How important is full vs half canvas to you for heavier sport jackets?

  • Definitely full canvas only

    Votes: 92 37.6%
  • Half canvas is fine

    Votes: 90 36.7%
  • Really don't care

    Votes: 26 10.6%
  • Depends on fabric

    Votes: 41 16.7%
  • Depends on price

    Votes: 38 15.5%

Staff online

Forum statistics

Threads
506,922
Messages
10,592,749
Members
224,335
Latest member
IELTS とは
Top