Best way to cook SRF Wagyu eye of ribeye and filet?

Jackster21

Last Christmas I bought my close friends some SRF wagyu eye of ribeye 10 oz steaks and a couple of 10 oz wagyu fillets. However, I've never had one myself. My friends thought these were the best steaks they've ever eaten. After hearing that, I decided to buy some for myself.

How do I cook these on the egg? With regular steaks that you get a Walmart, I just heat the egg up to about 700 degrees, put the steak on, close the lid and let it sear for about a minute or so, turn it over and sear it on the other side for about a minute, and then close all the vents and let it cook for about 5-10 minutes as the temperature drops. They always turn out excellent.

Do I cook the Wagyu the same way? Is there a better way?

Thanks,

J.

Daragh

I’d reverse sear them. They should be thicker steaks than you get at the grocery store typically! Thicker steaks 1.5 + inches are much better reverse seared in my view 😁. 

Daragh

I’d reverse sear them. They should be thicker steaks than you get at the grocery store typically! Thicker steaks 1.5 + inches are much better reverse seared in my view 😁. 

The Cen-Tex Smoker

You are in for some good groceries. Your normal way should work fine. You could reverse sear or pre sear and cook slowly to finish if you want to be a little more  precise. I usually sear first with the dome open and then cook indirect at like 300 until 132-135ish

The Cen-Tex Smoker

You are in for some good groceries. Your normal way should work fine. You could reverse sear or pre sear and cook slowly to finish if you want to be a little more  precise. I usually sear first with the dome open and then cook indirect at like 300 until 132-135ish

The Cen-Tex Smoker

You are in for some good groceries. Your normal way should work fine. You could reverse sear or pre sear and cook slowly to finish if you want to be a little more  precise. I usually sear first with the dome open and then cook indirect at like 300 until 132-135ish

The Cen-Tex Smoker

You are in for some good groceries. Your normal way should work fine. You could reverse sear or pre sear and cook slowly to finish if you want to be a little more  precise. I usually sear first with the dome open and then cook indirect at like 300 until 132-135ish

rekameohs

Jackster21 said:

 Is there a better way?

ATK says to go straight from the freezer to the frying pan.   Anyone tried this?
https://www.cooksillustrated.com/how_tos/8741-the-science-of-cooking-frozen-steaks

GregW

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GregW

rekameohs said:

Jackster21 said:

 Is there a better way?

ATK says to go straight from the freezer to the frying pan.   Anyone tried this?
https://www.cooksillustrated.com/how_tos/8741-the-science-of-cooking-frozen-steaks

I haven't tried the Freezer method, but I did see the episode where they demoed the method. It did work. If memory serves me, I think this method works well for a thinner steak.

GregW

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GregW

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GregW

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