Second time reverse searing on some certified A5 Kobe filet mignon. How did I do?
It’s hard to mess up such a perfect and tender steak. I thought I overcooked it when I temped it but it looked and tasted great IMO. What do you think?
by jessigrrrl
16 Comments
Repulsive-Rough-7445
Lord this is perfect.
Conscious_Hold_1704
Is all that juice just from the steak? How long did you rest?
darreldeboi
Kinda looks like a ribeye to me
voxpopper
Looks good, probably tasted reeeally good. Curious why put a pat of butter on a steak with such marbling?
Playful_Possibility4
You sure that is filet mignon?
Ok_School_6170
I would eat all of that. What are the sides? And how did you make them?
irn
I’ll take the unpopular opinion but it looks a tad overcooked. Probably still tasted good. 👍🏽
shredded_pork
These are medium. There’s absolutely no reason to reverse sear wagyu cuts. Especially when they’re this thin and you enjoy your steaks closer to blue.
These would have been fine just pan seared.
FastBinns
You ate it, you tell us.
gert_beefrobe
Looks awesome. Literally too rich for my blood. And my gallbladder.
spkoller2
They are perfect, they look like a proper sear, great job
DubsAnd49ers
Gimmie a bite just one bite I promise ( I’m running soon as I get that plate !)
Hannah_Dn6
That’s a carnivore’s wet dream except for all the fixings. No need for reverse sear for such a thin cut.
I haven’t tried A5 yet but will one day. How many ounces was each steak? I’ve heard that most people can handle only a few ounces at one sitting due to its intense flavor and richness. I’m impressed that you finished the whole thing and love it that you mopped up all the grease with nearly empty plate. Impressive!
sadnessresolves
Not a filet
nfcooper
My mouth quite literally is watering
SpiralOut2112
Looks delicious, but those are definitely ribeyes.
16 Comments
Lord this is perfect.
Is all that juice just from the steak? How long did you rest?
Kinda looks like a ribeye to me
Looks good, probably tasted reeeally good. Curious why put a pat of butter on a steak with such marbling?
You sure that is filet mignon?
I would eat all of that. What are the sides? And how did you make them?
I’ll take the unpopular opinion but it looks a tad overcooked. Probably still tasted good. 👍🏽
These are medium. There’s absolutely no reason to reverse sear wagyu cuts. Especially when they’re this thin and you enjoy your steaks closer to blue.
These would have been fine just pan seared.
You ate it, you tell us.
Looks awesome. Literally too rich for my blood. And my gallbladder.
They are perfect, they look like a proper sear, great job
Gimmie a bite just one bite I promise ( I’m running soon as I get that plate !)
That’s a carnivore’s wet dream except for all the fixings. No need for reverse sear for such a thin cut.
I haven’t tried A5 yet but will one day. How many ounces was each steak? I’ve heard that most people can handle only a few ounces at one sitting due to its intense flavor and richness. I’m impressed that you finished the whole thing and love it that you mopped up all the grease with nearly empty plate. Impressive!
Not a filet
My mouth quite literally is watering
Looks delicious, but those are definitely ribeyes.