baymule
Garden Master
Wagyu cattle is where the famous Kobe beef in Japan comes from. It is frightfully expensive. So enterprising American cattlemen imported Wagyu cattle and began to market their beef. A Wagyu ribeye steak is $30.00 a pound.
No, we didn't pay $30 for a ribeye...... our neighbor does commercial refrigeration and is in and out of the grocery stores in a 6 county area. There is an upscale store that he goes in that is so snooty, they don't mark down meat about to go out of date and offer it to their customers. As in, they only offer the best to their highfalutin customers and marked down meat would be tarnishing their reputation. So they put their marked down meat on a rack in the back and offer it to their employees, which is a real nice side benefit, IMO. Anyway, our neighbor is in there so much, the meat market manager made him the employee offer. He buys most of the family's meat in the mark down racks in the back of the stores he services. They have 3 boys and boys EAT, his are still small, so it will only get worse from here. LOL
They went grocery shopping yesterday and brought us a sack of meat. In it was 5 Wagyu ribeyes, marked down. It cost us $20 for over 5 pounds of Wagyu ribeyes which the regular price was over $150!!
We abandoned the chicken breast I had thawed out for supper and set out one of the ribeyes. Then I got on the internet to find out how to cook this gorgeous hunk of meat. I wanted to make sure I did justice to the steak. I found the same method in quite a few sites, so I dove in.
Take a dry heavy iron skillet and put it in the oven, turn it to 500*. When it reaches temperature, put the skillet on a burner on high for 4 minutes. In the meantime, lightly rub the room temperature steak with oil, then sprinkle liberally with coarse kosher salt and grind black pepper on it, both sides.
(I only left the skillet on the burner for 2 1/2 minutes) With TONGS (not a fork) Place the steak in the skillet for 30 seconds each side. (I did 45 seconds each side and got it nice and seared/crusty)
Put the skillet back in the oven, turn down to 450. 2 minutes on each side for a rare steak, 3 minutes each side for medium rare.
Take it out, remove from skillet and cover with foil for 2 minutes.
I had my vegetables ready, broccoli, cauliflower, red bell pepper cut in strips and I dropped them in the hot skillet, shook in some soy sauce and stir fried them.
I cut the steak in half, thin sliced each half and fanned them on the plates and added the vegetables.
OMG. Best. Steak. We. Ever. Had.
I can see why this meat is so expensive and so glad that we have some more of them in the freezer!!! Almost everything I read said NOT to cook it on a grill or pit. The fat marbling has a low melting point and it would drip out of the meat, causing flare ups and leaving the meat tough and blech. I think I just learned a new way to cook a rib eye.
No, we didn't pay $30 for a ribeye...... our neighbor does commercial refrigeration and is in and out of the grocery stores in a 6 county area. There is an upscale store that he goes in that is so snooty, they don't mark down meat about to go out of date and offer it to their customers. As in, they only offer the best to their highfalutin customers and marked down meat would be tarnishing their reputation. So they put their marked down meat on a rack in the back and offer it to their employees, which is a real nice side benefit, IMO. Anyway, our neighbor is in there so much, the meat market manager made him the employee offer. He buys most of the family's meat in the mark down racks in the back of the stores he services. They have 3 boys and boys EAT, his are still small, so it will only get worse from here. LOL
They went grocery shopping yesterday and brought us a sack of meat. In it was 5 Wagyu ribeyes, marked down. It cost us $20 for over 5 pounds of Wagyu ribeyes which the regular price was over $150!!
We abandoned the chicken breast I had thawed out for supper and set out one of the ribeyes. Then I got on the internet to find out how to cook this gorgeous hunk of meat. I wanted to make sure I did justice to the steak. I found the same method in quite a few sites, so I dove in.
Take a dry heavy iron skillet and put it in the oven, turn it to 500*. When it reaches temperature, put the skillet on a burner on high for 4 minutes. In the meantime, lightly rub the room temperature steak with oil, then sprinkle liberally with coarse kosher salt and grind black pepper on it, both sides.
(I only left the skillet on the burner for 2 1/2 minutes) With TONGS (not a fork) Place the steak in the skillet for 30 seconds each side. (I did 45 seconds each side and got it nice and seared/crusty)
Put the skillet back in the oven, turn down to 450. 2 minutes on each side for a rare steak, 3 minutes each side for medium rare.
Take it out, remove from skillet and cover with foil for 2 minutes.
I had my vegetables ready, broccoli, cauliflower, red bell pepper cut in strips and I dropped them in the hot skillet, shook in some soy sauce and stir fried them.
I cut the steak in half, thin sliced each half and fanned them on the plates and added the vegetables.
OMG. Best. Steak. We. Ever. Had.
I can see why this meat is so expensive and so glad that we have some more of them in the freezer!!! Almost everything I read said NOT to cook it on a grill or pit. The fat marbling has a low melting point and it would drip out of the meat, causing flare ups and leaving the meat tough and blech. I think I just learned a new way to cook a rib eye.
