I’m normally a ribeye guy but I couldn’t leave these behind. I’ve never cooked a New York before, any one have an idea for the best method? I wanted to cook on charcoal but my roommate is pushing for sousvide to give us more time for fat rendering. What do y’all think?
by Bearspoole
34 Comments
I…think that’s a bona fide mistake. Not just a fluke of grading, but literally not the correct product in those packages. It looks like wagyu.
Holy cow…..
I wouldve grabbed all 7-8 packages.
Ive recently been doing Reverse Sear and its pretty foolproof. These steaks are marbled well and kinda thin around 10oz, so Id suggest the RS 250 oven for 12-15 min, with a quick ripping hot pan fry with Avocado Oil, 15-20 seconds each side. Theyll cook super fast
Grab em all and ask if they have more
Oh my fucking god 🤤
Mother of God……
Reported for no NSFW tag.
I’m sorry, *how* much!?
Those would all come home with me, not a second thought spared.
I hate you. THIS NEVER HAPPENS TO ME. WHY GOD. WHY
Did they accidentally package wagyu in the wrong package? I’ve never seen marbling like this that isn’t wagyu. I would sous vide sear it for a crust.
Wow!!! Probably mislabeled for sure 😳😳😳🤤🤤
Certainly does look like Wagyu.
If you got all 4, why not 2 on the coals and 2 sous vide?
First things first though – salt 24 hours ahead.
Holy hell. I zoomed in and those are right down the mountain from me. I’ll be going there ASAP
Wow that’s crazy. That’s wagyu for sure.
The price per lb is missing a zero. I hope you got them all.
That’s clearly a mistake. I’d grab all 4. I’d definitely do reverse sear but lower temp around 200-225 so they gently render since they’re not too thick. I’d let them rest for a bit after the prebake and then open flame hot on charcoal for a couple minutes
damn son
Yeah that’s def not choice lol
I’d buy all of them
Congratulations on winning the lottery.
Condolences to the butcher who just got chewed out by his boss.
Nice score man! Cast iron, high heat, sear each side for about 2 minutes, lower heat and throw in butter garlic and thyme, baste for 45ish seconds and let rest in tinfoil
Stay patient, my fellow steak connoisseurs. One day, we shall all win the Misteak Lottery.
wtf are all these stores with these criminally underpriced steaks?? I need this type luck lol
2000 prices in 2024! Well done!
Please tell me you bought them all! Holy smack
Butcher put those there for his wife/friend/cousin to come grab, you just got there first.
Ok since everyone has already told you you have gotten the deal of the century –
Cook this steak over charcoal or on a cast iron the same way you would a ribeye – this steak will taste fuckin amazing by the looks of it
No need to sous vide a steak of this thickness imo, also I prefer the reverse sear method for a thick steak but that’s neither here nor there
HORY SHEET! 12.99 a lbs???? I’d have bought them all!
Either an accident, or someone behind the butcher counter is planning a great meal and is having his/her buddy come by to buy these “accidentally” labeled “choice” steaks.
https://preview.redd.it/gwnb9bbmwofd1.png?width=1079&format=pjpg&auto=webp&s=596c965a8cc90d0a5ad2b6178c95730fd83fc70d
I want you inside me… (talking to the steaks)
My god you hit the jackpot
So for everyone who is saying I should have gotten all them, yes I probably should have. But instead I grabbed 3 and left some for the guy behind me. As much as I wanted them all, I felt like letting someone else benefit from this obvious mislabel.
Anyways, very few people actually responded with the best way to make these. I would love suggestions! I want to throw them on my Weber and sear em up while my roommate wants to let the fat break down in a sousvide for a few hours and then sear. What do y’all think?
I don’t think these are quite thick enough for a reverse sear but I could try that if needed
Those are 25 each in NYC