Need avice from our chefs - SailNet Community
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Need avice from our chefs

Tomorrow, I have four Wagyu Kobe A5 steaks coming from Snake River Farms in Idaho. They will be frozen and shipped in a styrofoam container with dry ice.

Most of the information on cooking shows them cooked in a cast iron skillet, topped with butter and salt and pepper.

I was thinking they would be better cooked on my gas grill with some Yoshida Gourmet Sauce and sprinkled with Montreal Steak Seasoning, cooked to medium.

I didn't know how much experience you guys had with this, but would sure like some input because I have absolutely none and don't want to mess up two of the highest rated cuts of meat in the world.

Thanks in advance,

Gary
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Re: Need avice from our chefs

You spent the dollars on a nice piece of meat... Don't mess with it... Start with a hot cast iron, sear, add butter and turn off heat, add garlic clove and fresh herbs and baste with the butter using a spoon. Let rest a few minutes.
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Re: Need avice from our chefs

Thanks guys. I'm really looking forward to this.

Gary
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Re: Need avice from our chefs

I'm with T-37, on the cast iron. It's such a high fat content an open flame could char them on you. I'd pass on all the extra seasoning. the fat is where the flavor is. I might pass on the garlic, but fresh herbs sound good. You'll get salt from the butter, so just add some fresh ground pepper, if you like.
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Re: Need avice from our chefs

Good to hear from you Tempest... Hope you're doing well
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Re: Need avice from our chefs

Wow, I got nuthin'. But it sure is nice to hear from you Gary. Sounds like you're living life to the fullest .
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Re: Need avice from our chefs

U can never have too much Garlic.
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Re: Need avice from our chefs

Quote:
Originally Posted by T37Chef View Post
You spent the dollars on a nice piece of meat... Don't mess with it... Start with a hot cast iron, sear, add butter and turn off heat, add garlic clove and fresh herbs and baste with the butter using a spoon. Let rest a few minutes.
I am sure that is the right approach for a real chef.

Me, as an amateur, I would go safe and sous-vide the steaks. Of course followed by a super-intense searing.
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Re: Need avice from our chefs

A5 is the most highly marbeled, so searing in a very hot cast iron pan is warranted. [I would use the Sear setting on my induction burner... outside to avoid the smoke in the boat...]

Flip when the juices first appear on the raw top. Add butter and preferred herbs to the pan and baste meat. Remove from heat, and eat. Don't cook past medium rare or that quality of meat is ruined.

Folloqing is a great resource worth reading... [Recommended cooking method for your steaks down toward the end of that article...]

https://amazingribs.com/tested-recip...kobe-beef-myth

Bon appetit!

Bill


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Re: Need avice from our chefs

Enjoy the steak Gary.
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