planning to sou vide and sear in cast iron. but how would you cook this lovely piece of cow?
by panda8030
49 Comments
Fladoodle
I’d do a reverse sear using the rendered fat as the cooking oil
Signal_Appeal4518
You’re already doing my preferred method lol
Ishtastic08
Boil it in some milk until it’s wall to wall grey.
OkHuckleberry6426
i’d cook it in the oven on the lowest setting after salting it the night before and leaving it uncovered in the fridge, once it’s 110 in the oven i’d shallow fry it in neutral oil, take it out then season it and then monitor the temp till 135 if it doesn’t get that high i’d put it back into the oven
yabyum2
Depending on the thickness imo. Around 2 finger thick, I’d sear it for around 2 min each side, starting with a ripping hot pan. After both sides have a good sear, lower the temp and start basting with that butter.
Touchingtulips
Be sure to tie it if it isn’t already tied to hold its shape. What’s the filling? Butter?
bofre82
I sous vide all my steaks. This has a high enough fat content I’d plain grill.
Rippin_Fat_Farts
With heat
Mavs757
Is that vegeta?
Lord_Muramasa
Wagyu? I would just turn the heat to high on the stove, sear it in a cast iron pan and then serve. Wagyu cooks really quickly so unless that steak is really thick, sous vide would just be a waste of time.
My goal is to cook it like the Japanese do or as closely as possible with what I have at home.
Id pat dry and salt the shit outta it and let that come to room temp for 2 hours to form a moisture barrier. I then use avocado oil as a binder to coat with flour for ultimate crust and moisture sealing. Basic hard sear fast to rare (flip once), butter baste off heat then long rest to mid rare.
I call it the mylard effect.
I enable the marbling and fat content do the work like an internal sou vide. Id spoon on some demi glace and serve with potato fondant and sauteed mushrooms/green beans
Otherwise_Fact9594
Spit on that thang!
No-Secretary-1441
In the incinerator
RecipeDangerous3710
Just saw this on my IG so I knew exactly where this was from, lol
out of the fridge 15 minutes before cooking, salt it. turn the heat up 75-80%, let the pan get hot and then proceed with the meat. let the meat fry in its own fat. should take approximately 3.5-4 minutes on each side depending on thickness. I made these a while ago. 1.1 lbs
Why do you need to sous vide it? Just straight up cast iron will do, you’ll more likely to get better sear.
Thommy_Gunn
Season with flaky salt only (kosher or maldon). Ripping hot stainless steel or cast iron pan. 1.5-2mins per side. Flip twice. Add fresh cracked pepper while resting for 5 mins
VaIenquiss
Not gonna lie, I thought that was rancid when I first saw it.
Excellent_Tell5647
Not sure if this is a true post or troll, either way thats mad disrespect to that piece of meat.
brackmastah
Medium rare and not a degree more
Reddwoolf
With heat
carlos_the_dwarf_
This is begging for some kind of low heat start before searing. Sous vide or reverse sear.
I’m unsure of the food safety implications of a rolled/stuffed cut like this; you can’t count on the inside parts being untainted like with a typical steak.
It’s gonna taste fucking awesome though.
Trueslyforaniceguy
Probably just hit it with a match for a couple seconds then shove it in my mouth.
locnloaded9mm
City kid who loves beef what’s up with the yellow? Forgive my ignorance on the subject matter.
senormrgnome
I would eat it raw and wriggling
YoungBockRKO
On charcoal.
ccl-now
In a very hot pan for a very short time!
Emotional_Share8537
Hello, im a steak lover but a steak dummy. I’m very clueless on raw cuts of steak and whatnot.
Wondering what that yellow is in the steak? I’m assuming that’s butter and not some kind of rot. Did they inject the butter into the crevices of the steak? I’m confused lol.
verugan
Charcoal grill
Big_Monkey_77
put the grill on high, toss this on there, flip it after a minute, get distracted, forget about it, go back out, see that the grill is on fire, kick the flaming grill into the pool, go to outback.
cconnorss
Your plan is better than my reverse sear in my cast iron. Definitely something to not allow that wonderful Wagyu and chimi fat to go to waste.
SlippitySlide
How was it ordering from them? I follow the IG and have always been curious.
Colonel_Collin_1990
I’d just eat it as is
Seanspicegirls
lol I love social media. I see this post after seeing alpine butcher just post this cut on IG
CheeseChickenTable
My old faithful pan, judging by thinness maybe 2-3 minutes eat side depending on heat, try and get some crust, then rest then eat
fuck im hungry now
Highkicker11
the hostest grill you can get and really fast. that baby is packed full of flavor.
Highlander2748
I would let it get to room temp, then sear it in a cast iron skillet. Doesn’t take long.
forthoseabouttomark
I was going to tell you to throw it out before I realized that yellow stuff was compound butter lol.
notthegoldenboy
I feel like if you sous vide or reverse sear it will render too much of the fat out.
I would do just a straight sear, let rest, cut, and serve.
freeyourmind1994
I’d frame it
Zeuswashere13
I’d avoid a sous vide just because of the herb butter. Butter in the bag dilutes the flavor of the meat. This is screaming out for a reverse sear my friend. Hope you post after photos!!
jfbincostarica
It’s wagyu, sear it and keep flipping often and don’t cook over 128°. Don’t be fancy, don’t need sous vide, don’t need reverse sear.
Axis_-_
I would sous vide the shit out of that thing. And then seared it in a cast-iron skillet with butter and herbs, and it would be the best thing I ever ate because it’s beautiful.
waxkid
Im sure that’s herb butter injected, but it just makes me think of the picture that had the steak with a tumor in it that looked very similar in color🤢
49 Comments
I’d do a reverse sear using the rendered fat as the cooking oil
You’re already doing my preferred method lol
Boil it in some milk until it’s wall to wall grey.
i’d cook it in the oven on the lowest setting after salting it the night before and leaving it uncovered in the fridge, once it’s 110 in the oven i’d shallow fry it in neutral oil, take it out then season it and then monitor the temp till 135 if it doesn’t get that high i’d put it back into the oven
Depending on the thickness imo. Around 2 finger thick, I’d sear it for around 2 min each side, starting with a ripping hot pan. After both sides have a good sear, lower the temp and start basting with that butter.
Be sure to tie it if it isn’t already tied to hold its shape. What’s the filling? Butter?
I sous vide all my steaks. This has a high enough fat content I’d plain grill.
With heat
Is that vegeta?
Wagyu? I would just turn the heat to high on the stove, sear it in a cast iron pan and then serve. Wagyu cooks really quickly so unless that steak is really thick, sous vide would just be a waste of time.
My goal is to cook it like the Japanese do or as closely as possible with what I have at home.
https://youtu.be/MURPf_6r8z4?si=7u-xYkiumUEmIrEg
That cut deserves respect.
Id pat dry and salt the shit outta it and let that come to room temp for 2 hours to form a moisture barrier. I then use avocado oil as a binder to coat with flour for ultimate crust and moisture sealing. Basic hard sear fast to rare (flip once), butter baste off heat then long rest to mid rare.
I call it the mylard effect.
I enable the marbling and fat content do the work like an internal sou vide. Id spoon on some demi glace and serve with potato fondant and sauteed mushrooms/green beans
Spit on that thang!
In the incinerator
Just saw this on my IG so I knew exactly where this was from, lol
[https://www.instagram.com/reel/C_yQUCLx71x/?hl=en](https://www.instagram.com/reel/C_yQUCLx71x/?hl=en)
out of the fridge 15 minutes before cooking, salt it. turn the heat up 75-80%, let the pan get hot and then proceed with the meat. let the meat fry in its own fat. should take approximately 3.5-4 minutes on each side depending on thickness. I made these a while ago. 1.1 lbs
https://preview.redd.it/aho3rf1m8lod1.jpeg?width=1290&format=pjpg&auto=webp&s=f0404fc874c0b3d77b2720242a06bafb6a362f0a
In a pan
https://preview.redd.it/r2uns9y9clod1.png?width=800&format=png&auto=webp&s=a2cbfa209d95df3669291a1b574fa09192251ace
Probably with heat
I’d eat it raw like, like a fucking man
In my house
Why do you need to sous vide it? Just straight up cast iron will do, you’ll more likely to get better sear.
Season with flaky salt only (kosher or maldon).
Ripping hot stainless steel or cast iron pan.
1.5-2mins per side. Flip twice.
Add fresh cracked pepper while resting for 5 mins
Not gonna lie, I thought that was rancid when I first saw it.
Not sure if this is a true post or troll, either way thats mad disrespect to that piece of meat.
Medium rare and not a degree more
With heat
This is begging for some kind of low heat start before searing. Sous vide or reverse sear.
I’m unsure of the food safety implications of a rolled/stuffed cut like this; you can’t count on the inside parts being untainted like with a typical steak.
It’s gonna taste fucking awesome though.
Probably just hit it with a match for a couple seconds then shove it in my mouth.
City kid who loves beef what’s up with the yellow? Forgive my ignorance on the subject matter.
I would eat it raw and wriggling
On charcoal.
In a very hot pan for a very short time!
Hello, im a steak lover but a steak dummy. I’m very clueless on raw cuts of steak and whatnot.
Wondering what that yellow is in the steak? I’m assuming that’s butter and not some kind of rot. Did they inject the butter into the crevices of the steak? I’m confused lol.
Charcoal grill
put the grill on high, toss this on there, flip it after a minute, get distracted, forget about it, go back out, see that the grill is on fire, kick the flaming grill into the pool, go to outback.
Your plan is better than my reverse sear in my cast iron. Definitely something to not allow that wonderful Wagyu and chimi fat to go to waste.
How was it ordering from them? I follow the IG and have always been curious.
I’d just eat it as is
lol I love social media. I see this post after seeing alpine butcher just post this cut on IG
My old faithful pan, judging by thinness maybe 2-3 minutes eat side depending on heat, try and get some crust, then rest then eat
fuck im hungry now
the hostest grill you can get and really fast. that baby is packed full of flavor.
I would let it get to room temp, then sear it in a cast iron skillet. Doesn’t take long.
I was going to tell you to throw it out before I realized that yellow stuff was compound butter lol.
I feel like if you sous vide or reverse sear it will render too much of the fat out.
I would do just a straight sear, let rest, cut, and serve.
I’d frame it
I’d avoid a sous vide just because of the herb butter. Butter in the bag dilutes the flavor of the meat. This is screaming out for a reverse sear my friend. Hope you post after photos!!
It’s wagyu, sear it and keep flipping often and don’t cook over 128°. Don’t be fancy, don’t need sous vide, don’t need reverse sear.
I would sous vide the shit out of that thing. And then seared it in a cast-iron skillet with butter and herbs, and it would be the best thing I ever ate because it’s beautiful.
Im sure that’s herb butter injected, but it just makes me think of the picture that had the steak with a tumor in it that looked very similar in color🤢