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SWMBO did it again! (wagyu)

paqman
paqman Posts: 4,805
in EggHead Forum
SWMBO purchased two of them last week but we could not find any this week... until today! Can't stop looking at those beauties.

This time, I am going to cook them sous vide and finish them in a CI pan or caveman style.

Look at this marbling...

=P~ image

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Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • lousubcap
    lousubcap Posts: 33,793
    Looks most eggcellent and you run in a much more refined orbit than do I.  Enjoy to the eats-and if you need help consuming please let me know :)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • johnmitchell
    johnmitchell Posts: 6,742
    Passed their best by date..I would toss them..
    8-}
    Greensboro North Carolina
    When in doubt Accelerate....
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  • berndcrisp
    berndcrisp Posts: 1,166
    edited August 2014
    johnmitchell said:

    Passed their best by date..I would toss them..
    8-}
    WRONG, they're good till the 19th.

    I am sure you will do those justice Paq!
    Hood Stars, Wrist Crowns and Obsession Dobs!


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  • hapster
    hapster Posts: 7,503
    When it doubt, throw it out!!! Ask me how I know!

    That said...

    Throw they right out the window, I'll be happy to stand there and catch them LOL

    Enjoy!!!
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • johnmitchell
    johnmitchell Posts: 6,742
    berndcrisp said:
    Passed their best by date..I would toss them..
    8-}
    WRONG, they're good till the 19th. I am sure you will do those justice Paq!
    Sorry jumped the gun on reading the date wrong.. :-B
    Greensboro North Carolina
    When in doubt Accelerate....
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  • FATC1TY
    FATC1TY Posts: 888
    "Mechanically Tenderized"???

    Interesting for sure.. Great marble to the meat though. Looks damn tasty. I'd do a reverse sear on them, and get all that goodness to melt down and turn to butter!
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
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  • paqman
    paqman Posts: 4,805
    FATC1TY said:

    "Mechanically Tenderized"???

    Interesting for sure.. Great marble to the meat though. Looks damn tasty. I'd do a reverse sear on them, and get all that goodness to melt down and turn to butter!

    I noticed that... I don't really care, we had two last week and they were the best steaks we ever had.

    They are in the sous vide right now. Should be ready in an hour.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,805
    hapster said:

    When it doubt, throw it out!!! Ask me how I know!

    That said...

    Throw they right out the window, I'll be happy to stand there and catch them LOL

    Enjoy!!!

    I'll take the risk for tou @hapster‌ you had enough this week...

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    I doubt they are tenderized. Costco puts that on all their steak labels because they do needle a lot of them. They know what they are doing so I'm guessing this is a label issue more than anything.
    Keepin' It Weird in The ATX FBTX
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Drool! B-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • paqman
    paqman Posts: 4,805
    lousubcap said:

    Looks most eggcellent and you run in a much more refined orbit than do I.  Enjoy to the eats-and if you need help consuming please let me know :)

    We are on vacation and we did not do anything special. No restaurant nothing so this is our treat. There is no way I could afford this on a regular basis...

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,805
    edited August 2014
    After 1:22:28 in the immersion circulator, they should reach a core temperature of 124.9F

    Water bath temperature is 131F.

    image

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • RedSkip
    RedSkip Posts: 1,400
    @paqman‌ Like the backsplash, did you install?
    Large BGE - McDonald, PA
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  • yzzi
    yzzi Posts: 1,843
    Wow, $60 a pound for fat with a little meat on it?!?

    =P~
    Dunedin, FL
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  • anzyegg
    anzyegg Posts: 1,104
    Those are fantastic looking steaks.... Show some cooked pics.
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  • TigerTony
    TigerTony Posts: 1,078
    edited August 2014
    Wow Weeee!!!! 
    Look at those beauties!  
    But, "suos vide"    What the eff......!   Do they have a sous vide forum you can post in? 
    Why not using your bge?
    "I'm stupidest when I try to be funny" 
    New Orleans

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    TigerTony said:
    Wow Weeee!!!! 
    Look at those beauties!  
    But, "suos vide"    What the eff......!   Do they have a sous vide forum you can post in? 
    Why not using your bge?

    settle down tiger. Search and learn. Paq is one of the masters of both mediums.
    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,109
    Beautiful steaks!  You can dial in your setpoint, just keep it under 4 hours.  The 131F is the minimum guideline temp for over 4 hours.
    ______________________________________________
    I love lamp..
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  • paqman
    paqman Posts: 4,805
    Finished product. The left half is the rib eye. The right half is the strip loin.

    image

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • johnmitchell
    johnmitchell Posts: 6,742
    Looks great from here..I bet they were awesome..Enjoy.
    L-)
    Greensboro North Carolina
    When in doubt Accelerate....
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  • paqman
    paqman Posts: 4,805
    @RedSkip‌ - We had our contractor install it for us. I am way too perfectionist and I have to plan everything 100% before I start something like that. If I had install it myself, I would still be planning everything...

    @yzzi‌ - Way too many people don't know how to choose meat. I was raised eating well done steaks and chose them with as litle marbling as possible. I learned most of what I know today working in a restaurant washing dishes. When my job was done, instead of slacking, I helped the Chefs and in return they shown me how to cook and made me taste all sorts of dishes. My brother still can't eat a steak if it's not well done. I am trying as hard as I can to teach his kids the right way :)

    @anzyegg‌ - pics are there now.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,173

    WOW!!!!

    That is spectacular!

    What's up with the tie on your new avatar? 

    Flint, Michigan
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Straight up meat porn boys!  Dang they look good. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • paqman
    paqman Posts: 4,805
    @TigerTony‌

    I cooked some wagyu steaks on the egg last week:

    http://eggheadforum.com/discussion/1169372/wagyu-beef-at-costco-in-canada

    A fellow forum member ( @travisstrick‌ ) recommended that I sous vide them and finish in a cast iron pan. Many members are interested in sous vide (and other cooking techniques). Agreed, I should have posted in the OT category but I was not sure if I would sear them in the CI or if I would finish them caveman style in the egg. I ended up finishing them inside in the CI pan...

    Oh yeah, the people on the sous vide forum are not as nice as they are here. It's quite boring, no drama whatsoever and there is always someone to remind you to stay on topic...

    Thanks for looking.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,805
    @nolaegghead‌

    Thanks for the advice. I am well aware of that. I've set the temperature of the water bath in order to reach a target temp of 125F in time for diner.

    I use the polyscience app on SWMBO's iPhone and it allows me to configure the parameters of the cook (type of meat, shape, thickness, start temperature, target temperature, etc). 131F was the water temp required to reach my goal. I wish they had the app on android...

    image
    image
    image

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    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • travisstrick
    travisstrick Posts: 5,002
    TigerTony said:
    Wow Weeee!!!! 
    Look at those beauties!  
    But, "suos vide"    What the eff......!   Do they have a sous vide forum you can post in? 
    Why not using your bge?

    isnt there a hall monitor forum you should get back to? image
    Be careful, man! I've got a beverage here.
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  • nolaegghead
    nolaegghead Posts: 42,109
    @pacman - that app is pretty neat, but this kind of cook isn't one that needs pathogen reduction - just keep it under 4 hours.  The surface bacteria is killed in the fire even if the inside is frozen.
    ______________________________________________
    I love lamp..
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  • paqman
    paqman Posts: 4,805
    @The Cen-Tex Smoker‌ - Thanks for the compliment!

    @tarheelmatt‌ @johnmitchell‌ Thanks guys!

    @Fred19Flintstone‌ - Well, you know, getting fancy and everything. Cooking wagyu steaks every other day. I figured I needed to look a little more classy. Now, I just need a Porsche, a Beamer, Harley...

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,805
    nolaegghead said:

    @pacman - that app is pretty neat, but this kind of cook isn't one that needs pathogen reduction - just keep it under 4 hours.  The surface bacteria is killed in the fire even if the inside is frozen.

    Agreed, as you can see there was no pathogen reduction because I pulled the steaks at 1:19:43. Pathogen reduction at the surface would have required 2h41m and pasteurization at core 3h27m. My goal was to reach ~125F within about 1.5 hour. 131F was the temp for that.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • nolaegghead
    nolaegghead Posts: 42,109
    Gotchya.  You had to run a higher temp to make it get to the target temp faster, at the expense of a little MR gradient.
    ______________________________________________
    I love lamp..
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