For Wagyu I would cut them in half. 2" is going to render all the fat out before the inside cooks. Even 1/2" and seared

Dec 16, 2024
12:09:39pm

AltTabbins I got UtahFootballGM banned.

quickly on cast iron will be great. Honestly I can only eat about 6-8oz of Wagyu because its so rich. I can down a 16oz sirloin or ribeye for reference.

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AltTabbins

Previous username: Lloose
Bio page: AltTabbins
Joined: Sep 30, 2017
Last login: Dec 16, 2024
Total posts: 3,946 (7 FO)

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Messages

Author

Time

Someone sent me some wagyu steaks for Christmas. They arrived at my office today, non-frozen. Any recipes recommended?

byujacob INSUFFERABLE KNOW IT ALL

11:32am

salt. pepper. bring to room temp. 4 mins on each side on a hot grill.

reagan21

11:33am

Depending on the thickness I'd adjust the time. Less than 1" I'd do 2 min on each side for med rare.

AltTabbins

11:40am

This is true. I was assuming it was 1"+

reagan21

11:41am

They look about two inches thick. Bone in.

byujacob

12:04pm

For Wagyu I would cut them in half. 2" is going to render all the fat out before the inside cooks. Even 1/2" and seared

AltTabbins

12:09pm

Freaking rich CB dentists

Knee Brace

11:42am

Are they actual wagyu or American wagyu? If American you could grind them up to hamburger I guess.

shimmy

11:56am

American Wagyu is still really good. Better than prime IMO.

AltTabbins

12:01pm

RE: Are they actual wagyu or American wagyu? If American you could grind them up to hamburger I guess.

byujacob

12:04pm

Good steak is good steak. I don't pay attention to American vs Japanese.. but im not in a place to buy imported Wagyu.

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