@beefbaecon: 🍳🥩🇯🇵 Eyyy 5 Wagyu Throwing down a Japanese A5 Wagyu Ribeye for the boys to try at my buddies place. This is from the @thebutchershoppe_to Art of Wagyu box, don’t forget to check my page we are doing a giveaway! PAN Stainless steel and I put a dab of A5 Wagyu tallow to grease the pan, you can also cut a pieace of the steak to render and lube the pan abit. SEASONING I prefer to season it after because the steak starts to shrink and disappear as you cook it so I season the board and the final product. This was black pepper and pink Himalayan salt. WEIGHT Ribeyes are notorious for contorting during the cooking process so a weight to keep the steak flush to the cooking surface. BASTE Pan on an angle for gentler heat and basted for a few minutes towards the middle REST Rest in a warm oven with the door cracked open so the heat and steam from the steak doesn’t get trapped in the oven and sweat the crust. FINISH I do one final blast with my searzall torch so it’s hot to serve and sliced. Don’t be shy and use the pan drippings for something. . . . #Steak #Wagyu #wagyubeef #mediumrare #Foodie

Beef Baecon

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Wednesday 18 December 2024 16:17:12 GMT