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1st time Wagyu Steak

Home alone for the evening. Figured I would spoil myself. Cooked potatoes under a reverse seared Wagyu New York Strip. Seasoned potatoes with salt pepper,thyme, fresh garlic and evoo. Reverse seared the steak at 275 and then removed the plate setter and cooked on each side for 1min at 600. Perfect medium rare. Man, Wagyu makes a huge difference. 

Rockwall, Tx    LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.

"You may all go to Hell and I will go to Texas"- Davy Crockett

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Comments

  • lousubcaplousubcap Posts: 17,961
    Now that is bringing it home.  If I could produce that outcome every time I would invite SWMBO to take every Friday night off and spend time in whatever environment served the purpose.  Congrats.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • JohnEggGioJohnEggGio Posts: 518
    Beautiful steak!
    Maryland, 1 LBGE
  • DMWDMW Posts: 13,391
    Looks great. Now, don't take this next part wrong, I'm going to be pedantic.

    Reverse seared the steak at 275 and then removed the plate setter and cooked on each side for 1min at 600.
    Reverse searing refers to the complete process of gentle cooking under low heat, followed by a hot sear. What you did was slow roast or smoke at 275, followed by sear. You did not reverse sear at 275, and then cook at 600.

    I've seen this nomenclature used before, and it's always bugged me for some reason.

    Again, it is unimportant, and I'm being pedantic.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • TEXASBGE2018TEXASBGE2018 Posts: 1,594
    DMW said:
    Looks great. Now, don't take this next part wrong, I'm going to be pedantic.

    Reverse seared the steak at 275 and then removed the plate setter and cooked on each side for 1min at 600.
    Reverse searing refers to the complete process of gentle cooking under low heat, followed by a hot sear. What you did was slow roast or smoke at 275, followed by sear. You did not reverse sear at 275, and then cook at 600.

    I've seen this nomenclature used before, and it's always bugged me for some reason.

    Again, it is unimportant, and I'm being pedantic.
    Well let me clarify a bit then. It was around 225-250 for most of the hour or so that I kept it low. I bumped it up the last 20min or so to 275. Then seared for a total of 2 min. That’s not considered reverse sear? What low temp would be considered reverse sear then?

    Rockwall, Tx    LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • lousubcaplousubcap Posts: 17,961
    edited July 14
    @DMW- It's Friday night and the end-result was non-pedantic worthy.  Perhaps start a thread where we can debate what is a true reverse sear and please address where cave-man finish fits within(or out) your concept.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • DMWDMW Posts: 13,391
    DMW said:
    Looks great. Now, don't take this next part wrong, I'm going to be pedantic.

    Reverse seared the steak at 275 and then removed the plate setter and cooked on each side for 1min at 600.
    Reverse searing refers to the complete process of gentle cooking under low heat, followed by a hot sear. What you did was slow roast or smoke at 275, followed by sear. You did not reverse sear at 275, and then cook at 600.

    I've seen this nomenclature used before, and it's always bugged me for some reason.

    Again, it is unimportant, and I'm being pedantic.
    Well let me clarify a bit then. It was around 225-250 for most of the hour or so that I kept it low. I bumped it up the last 20min or so to 275. Then seared for a total of 2 min. That’s not considered reverse sear? What low temp would be considered reverse sear then?
    Oh, that was reverse sear, the complete process of first cooking indirect at 200-300ish, and then searing, that is reverse sear. The first portion of indirect heat at a low temp, that is just slow roasting or smoking.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • JohnInCarolinaJohnInCarolina Posts: 12,842
    I’d hit it.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • TEXASBGE2018TEXASBGE2018 Posts: 1,594
    Well whatever it was. It was in the top 5 best steaks I’ve eaten in my life.

    Rockwall, Tx    LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • DMWDMW Posts: 13,391
    Looks great again, and terminology of the process really is unimportant, as I mentioned earlier.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • TheophanTheophan Posts: 2,301
    That looks just plain spectacular!  Looks like you completely nailed it with that luxury piece of meat.  Wow!  Just Wow!
  • kingsmokekingsmoke Posts: 129
    Regardless of reverse sear or not , that looks awesome.  Nice job!
    Grand Rapids , Mi
    LBGE -  28Blackstone - Saber grill
  • milesvdustinmilesvdustin Posts: 1,677
    Nailed it. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • thetrimthetrim Posts: 6,806
    Beautiful marbling and beautiful result!!!!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • hapsterhapster Posts: 7,502
    Great looking steak... but; based on the picture you posted, looks more like a nice prime grade rather than a Wagyu grade. Hope they didn’t charge you Wagyu price for that... either way I’d destroy that plate. 
  • Well hell, you didn’t reverse sear it and it doesn’t look like wagyu, I’d gag myself and throw that bastard back up and start over. 

    Little Rock, AR

  • SonVoltSonVolt Posts: 1,167
    DMW said:
    Looks great. Now, don't take this next part wrong, I'm going to be pedantic.

    Reverse seared the steak at 275 and then removed the plate setter and cooked on each side for 1min at 600.
    Reverse searing refers to the complete process of gentle cooking under low heat, followed by a hot sear. What you did was slow roast or smoke at 275, followed by sear. You did not reverse sear at 275, and then cook at 600.

    I've seen this nomenclature used before, and it's always bugged me for some reason.

    Again, it is unimportant, and I'm being pedantic.

    Kenji is that you? I’ve seen him make this same claim before to try and take ownership of the term since he first popularized it back when he worked for CI. Personally I disagree and think the term has been adopted by the public and evolved enough that searing after the interior is up to temp is enough to qualify for “reverse sear”. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • dharleydharley Posts: 203
    That looks amazing! I don't care what you call the process, that's a great result! I have never had the opportunity to purchase Wagyu. Prime is a rare where I am. 
    Second hand LBGE with New PSWOO, 36" Blackstone- Playing with fire in Three Rivers, MI

    Always do sober what you said you would drunk, that'll teach you to keep your mouth shut.  -EH
  • jeffwitjeffwit Posts: 1,348
    edited July 14
    Isn’t there some sort of registry for pedantics?
    Steak looks great, btw. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
  • JohnInCarolinaJohnInCarolina Posts: 12,842
    jeffwit said:
    Isn’t there some sort of registry for pedantics?
    Steak looks great, btw. 
    Eight year olds, Dude.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • nolaeggheadnolaegghead Posts: 28,188
    pedantiphile....is that a word?

    looks great, man.  I'd tear it up.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • JohnInCarolinaJohnInCarolina Posts: 12,842

    SonVolt said:
    DMW said:
    Looks great. Now, don't take this next part wrong, I'm going to be pedantic.

    Reverse seared the steak at 275 and then removed the plate setter and cooked on each side for 1min at 600.
    Reverse searing refers to the complete process of gentle cooking under low heat, followed by a hot sear. What you did was slow roast or smoke at 275, followed by sear. You did not reverse sear at 275, and then cook at 600.

    I've seen this nomenclature used before, and it's always bugged me for some reason.

    Again, it is unimportant, and I'm being pedantic.

    Kenji is that you? I’ve seen him make this same claim before to try and take ownership of the term since he first popularized it back when he worked for CI. Personally I disagree and think the term has been adopted by the public and evolved enough that searing after the interior is up to temp is enough to qualify for “reverse sear”. 
    Dwayne’s comment is a reference to redundancy, nothing more.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • TEXASBGE2018TEXASBGE2018 Posts: 1,594
    hapster said:
    Great looking steak... but; based on the picture you posted, looks more like a nice prime grade rather than a Wagyu grade. Hope they didn’t charge you Wagyu price for that... either way I’d destroy that plate. 

    It’s wagyu. It’s not top level obviously but it’s certified wagyu. They are rated in the top 3 butchers in dallas. I doubt they would risk lying to thousands of customers. They get them from here. https://heartbrandbeef.com/ 

    Rockwall, Tx    LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • SonVoltSonVolt Posts: 1,167
    edited July 14

    SonVolt said:
    DMW said:
    Looks great. Now, don't take this next part wrong, I'm going to be pedantic.

    Reverse seared the steak at 275 and then removed the plate setter and cooked on each side for 1min at 600.
    Reverse searing refers to the complete process of gentle cooking under low heat, followed by a hot sear. What you did was slow roast or smoke at 275, followed by sear. You did not reverse sear at 275, and then cook at 600.

    I've seen this nomenclature used before, and it's always bugged me for some reason.

    Again, it is unimportant, and I'm being pedantic.

    Kenji is that you? I’ve seen him make this same claim before to try and take ownership of the term since he first popularized it back when he worked for CI. Personally I disagree and think the term has been adopted by the public and evolved enough that searing after the interior is up to temp is enough to qualify for “reverse sear”. 
    Dwayne’s comment is a reference to redundancy, nothing more.
    Too many Zimas tonight, you may be right. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • hapsterhapster Posts: 7,502
    hapster said:
    Great looking steak... but; based on the picture you posted, looks more like a nice prime grade rather than a Wagyu grade. Hope they didn’t charge you Wagyu price for that... either way I’d destroy that plate. 

    It’s wagyu. It’s not top level obviously but it’s certified wagyu. They are rated in the top 3 butchers in dallas. I doubt they would risk lying to thousands of customers. They get them from here. https://heartbrandbeef.com/ 
    Not raining on your parade... that steak looks similar to some prime cuts I can get around here in PA. Obviously we aren’t a beef capital like Dallas, but Wagyu up here is way more marbled and at least 2X the price per lb. Either way, enjoy your steak... 
  • JohnInCarolinaJohnInCarolina Posts: 12,842
    SonVolt said:

    SonVolt said:
    DMW said:
    Looks great. Now, don't take this next part wrong, I'm going to be pedantic.

    Reverse seared the steak at 275 and then removed the plate setter and cooked on each side for 1min at 600.
    Reverse searing refers to the complete process of gentle cooking under low heat, followed by a hot sear. What you did was slow roast or smoke at 275, followed by sear. You did not reverse sear at 275, and then cook at 600.

    I've seen this nomenclature used before, and it's always bugged me for some reason.

    Again, it is unimportant, and I'm being pedantic.

    Kenji is that you? I’ve seen him make this same claim before to try and take ownership of the term since he first popularized it back when he worked for CI. Personally I disagree and think the term has been adopted by the public and evolved enough that searing after the interior is up to temp is enough to qualify for “reverse sear”. 
    Dwayne’s comment is a reference to redundancy, nothing more.
    Too many Zimas tonight. I think you’re right. 
    LOL man I really cannot believe you tracked that stuff down AND drank some of it.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • TEXASBGE2018TEXASBGE2018 Posts: 1,594
    hapster said:
    hapster said:
    Great looking steak... but; based on the picture you posted, looks more like a nice prime grade rather than a Wagyu grade. Hope they didn’t charge you Wagyu price for that... either way I’d destroy that plate. 

    It’s wagyu. It’s not top level obviously but it’s certified wagyu. They are rated in the top 3 butchers in dallas. I doubt they would risk lying to thousands of customers. They get them from here. https://heartbrandbeef.com/ 
    Not raining on your parade... that steak looks similar to some prime cuts I can get around here in PA. Obviously we aren’t a beef capital like Dallas, but Wagyu up here is way more marbled and at least 2X the price per lb. Either way, enjoy your steak... 
    oh I’m not mad. Like I said, Top 5 steaks I’ve ever eaten so I don’t really care about whether it was a true reverse sear or even if it’s a A1 level wagyu steak. It’s churning in my full belly now so money well spent.

    Rockwall, Tx    LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • SonVoltSonVolt Posts: 1,167
    edited July 14
    SonVolt said:

    SonVolt said:
    DMW said:
    Looks great. Now, don't take this next part wrong, I'm going to be pedantic.

    Reverse seared the steak at 275 and then removed the plate setter and cooked on each side for 1min at 600.
    Reverse searing refers to the complete process of gentle cooking under low heat, followed by a hot sear. What you did was slow roast or smoke at 275, followed by sear. You did not reverse sear at 275, and then cook at 600.

    I've seen this nomenclature used before, and it's always bugged me for some reason.

    Again, it is unimportant, and I'm being pedantic.

    Kenji is that you? I’ve seen him make this same claim before to try and take ownership of the term since he first popularized it back when he worked for CI. Personally I disagree and think the term has been adopted by the public and evolved enough that searing after the interior is up to temp is enough to qualify for “reverse sear”. 
    Dwayne’s comment is a reference to redundancy, nothing more.
    Too many Zimas tonight. I think you’re right. 
    LOL man I really cannot believe you tracked that stuff down AND drank some of it.

    It was the first thing I ever got drunk off of back in high school before moving on to Boons and St Ides. It’ll always have a special place in my heart. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • DMWDMW Posts: 13,391
    hapster said:
    hapster said:
    Great looking steak... but; based on the picture you posted, looks more like a nice prime grade rather than a Wagyu grade. Hope they didn’t charge you Wagyu price for that... either way I’d destroy that plate. 

    It’s wagyu. It’s not top level obviously but it’s certified wagyu. They are rated in the top 3 butchers in dallas. I doubt they would risk lying to thousands of customers. They get them from here. https://heartbrandbeef.com/ 
    Not raining on your parade... that steak looks similar to some prime cuts I can get around here in PA. Obviously we aren’t a beef capital like Dallas, but Wagyu up here is way more marbled and at least 2X the price per lb. Either way, enjoy your steak... 
    oh I’m not mad. Like I said, Top 5 steaks I’ve ever eaten so I don’t really care about whether it was a true reverse sear or even if it’s a A1 level wagyu steak. It’s churning in my full belly now so money well spent.
    It WAS reverse seared. Not sure how my pedantic comment became so misconstrued as to think I said it wasn't. The *first* portion of the process where you cooked it indirect between 200* - 300*, that portion of the process was not "reverse sear", that was simply slow roasting or smoking. Slow roasting or smoking, followed by a sear, is reverse sear.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • jeffwitjeffwit Posts: 1,348
    SonVolt said:
    SonVolt said:

    SonVolt said:
    DMW said:
    Looks great. Now, don't take this next part wrong, I'm going to be pedantic.

    Reverse seared the steak at 275 and then removed the plate setter and cooked on each side for 1min at 600.
    Reverse searing refers to the complete process of gentle cooking under low heat, followed by a hot sear. What you did was slow roast or smoke at 275, followed by sear. You did not reverse sear at 275, and then cook at 600.

    I've seen this nomenclature used before, and it's always bugged me for some reason.

    Again, it is unimportant, and I'm being pedantic.

    Kenji is that you? I’ve seen him make this same claim before to try and take ownership of the term since he first popularized it back when he worked for CI. Personally I disagree and think the term has been adopted by the public and evolved enough that searing after the interior is up to temp is enough to qualify for “reverse sear”. 
    Dwayne’s comment is a reference to redundancy, nothing more.
    Too many Zimas tonight. I think you’re right. 
    LOL man I really cannot believe you tracked that stuff down AND drank some of it.

    First thing I ever got drunk off as a late teen. It’ll always have a special place in my heart. 
    With or without Jolly Ranchers?
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
  • Look, just because he buys his wagyu at bed, bath, and beyond doesnt mean its NOT wagyu. 

    Little Rock, AR

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