Then in an over at 500 for 4-5 min.

Sear hot, then cook low. Real low isn't bad. Much harder to time if you use 300 or so but the rewards don't suck.

I would imagine it really tough to try at 300. Do you use an internal thermometer?

Sort of, I use a calibrated pointer finger.

Butter seems to go nuts in a hot pan but ill try some. Also the burn is normally right past yummy. Normally I don't put fat over the steak I usually pepper then salt then throw it on. The steak normally adds the fat

If you are cooking a fillet, there is not enough fat for cast iron cooking without adding some extra. Redeye, maybe, but the fat would need to render and it's usually too hot and too fast for that to happen.

I put a super light coat of olive oil on all my proteins. Sort of a two fold solution. First and most important is to make sure that you aren't setting down a wet piece of meat, second of course is to have some fat pre-render. Exceptions for ultra-ultra marbled steak, but that is then done over fire and not in a pan and usually sliced in very thin strips so it cooks/renders in seconds.

Oh, this is what I mean by marbling.

Whoa. Jealous.

Agreed.

J

Well about an hr from now starts cabbin it night. Dinner, drinks, then titties and drinks.

All in all should be a good one.

J

I eat a steak that looks like that A LOT more cooked than I normally would eat a piece of standard fare beef. Medium Rare instead of half raw, lol. Hard to get around here and spendy when you do but worth every dime. My inlaws cattle looks somewhat like that crossed with Prime from Cub.

Damn that's nice. What exactly do you gain through the lower temp?

I eat a steak that looks like that A LOT more cooked than I normally would eat a piece of standard fare beef. Medium Rare instead of half raw, lol. Hard to get around here and spendy when you do but worth every dime. My inlaws cattle looks somewhat like that crossed with Prime from Cub.

We eat steak exactly the same. I'm not surprised by that though.

Where can I find it that marbled locally?

Damn that's nice. What exactly do you gain through the lower temp?

In general you get a better break down of the connective tissue.

More even cooking which yields a more consistent temperature throughout the meat and it'll be "juicier"

Then in an over at 500 for 4-5 min.

Sear hot, then cook low. Real low isn't bad. Much harder to time if you use 300 or so but the rewards don't suck.

I would imagine it really tough to try at 300. Do you use an internal thermometer?

Sort of, I use a calibrated pointer finger.

ROFLMAO

The bar just looked at me for laughing so hard. I use my pointer finger to test also. Everyone looks at me funny when I can tell them.

I surprised lots of women with that same finger too.....

Matt, you have to loot farms. Sometimes Lund's gets lucky and their wagyu will approach into the A standards but getting an A5 cut like the one above will set you back around $300/lb for the sirloin. That being said, my choice when that nice is the strip. I'd be deadly if it were readily available. Stupid fucking american's don't like their meat that white so they are breeding most Wagyu with Angus to dilute the fat content.

And Costco around Christmas

15lbs for $2300 or so

........too poor.

:-)

Then in an over at 500 for 4-5 min.

Sear hot, then cook low. Real low isn't bad. Much harder to time if you use 300 or so but the rewards don't suck.

I would imagine it really tough to try at 300. Do you use an internal thermometer?

Sort of, I use a calibrated pointer finger.

I thought you only used that method for chicken and turkey.

Funny, I can't tell bird without a thermometer.

Everyone would get sick and die if I cooked poultry.

"MOTHERFUCKER, THIS BIRD IS RAW!!!"

Toast

No mistakes in the tango, not like real life. If you have an accident and get tangled up, you tango on.

"MOTHERFUCKER, THIS BIRD IS RAW!!!"

Rare poultry is ok in some cases...... just not in the case of what we get from the average grocery store.

Sean, in Japan have you had rare/raw chicken?