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    Cooking up American Waygu Porterhouse 1.75" thick - help/advice/recommendations

    Posts: 167
    in EggHead Forum
    Hoping that someone who has done this or well versed can give me some advice....

    Scenario:
    This weekend decided to invite few friends and have a "meat-fest". ha... I piked up:
    36oz American Waygu Porterhouse about 1.75"
    39oz Prime Dry Aged Porterhouse about 1.75"
    36oz Prime Porterhouse about 1.75"
    The point is to try some really good meat and split the cost to make it somewhat palatable.  That Waygu was $$$.

    Proposed Cook:
    Sous Vide all steaks, I usually go to 131/132, for 1.5-2hrs.
    Get my Big Green Egg up to 700+ and cast iron sear for 90sec each side.

    This is how I've done my steaks recently and they've come out AMAZING.  Especially with Porterhouses to get the Filet/Strip exactly same, sous vide has worked flawlessly.  My only concern is with the Waygu, I've heard a few contradictions about don't sous vide them just sear and eat and others saying it's okay to sous vide.  Now I CANT just sear and cook since it's pretty thick and we don't like our steaks ultra rare.

    THOUGHTS? ADVICE?

    Thanks all!!!
    Northern Jersey
    XL BGE  |  MiniMax
    XL Adjustable Rig Combo  |  CyberQ  |  Thermoworks Singal/Billows |  Maverick 733
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    Comments

    • Posts: 450
      Wow those steaks sound amazing. I can’t add anything on the method of cooking those steaks. Your plan sounds about right to me. Pls post some before and after pics.  
      Ewa Beach, Hawaii
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    • Posts: 167
      g37 said:
      Wow those steaks sound amazing. I can’t add anything on the method of cooking those steaks. Your plan sounds about right to me. Pls post some before and after pics.  
      YES! Will definitely be taking some pictures.
      Northern Jersey
      XL BGE  |  MiniMax
      XL Adjustable Rig Combo  |  CyberQ  |  Thermoworks Singal/Billows |  Maverick 733
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    • Posts: 11,379
      Sounds like you have it figured out!   Nice job!
      =======================================
      XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
      Tampa Bay, FL
      EIB 6 Oct 95
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    • Posts: 1,464
      I haven't had or tried this method, but I saw on his show that he cooked it on his BGE.   Looks and sounds really good.  Tried finding a video but couldn't.  Its the show that he grills in his backyard.

      https://www.keyingredient.com/recipes/999145032/bobby-flays-perfect-porterhouse-steak/
      Midland, TX XLBGE
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    • Posts: 15,172
      I for one would go all out Caveman on them. Not a better way to cook a nice think steak if you ask me.
      Ellijay GA with a Medium & MiniMax

      Well, I married me a wife, she's been trouble all my life,
      Run me out in the cold rain and snow
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    • Posts: 6,354
      I'm standing by for this.  I'll be trying something similar in the near future.
      Large and Small BGE
      Central, IL

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    • Posts: 19,636
      I'd favor a reverse sear.  The DA steak will cook faster than the others (unless you stick with your SV plan).
      Sandy Springs & Dawsonville Ga
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    • Posts: 33,765
      having never cooked one i would lean more to the rare side with all the marbling, it can always be roasted a little longer after the rest if i wanted it cooked more
      fukahwee maine

      you can lead a fish to water but you can not make him drink it
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    • Posts: 6,481
      Depending on what you have planned with your friends here's my opinion. IF you can baby sit the steaks I think you get a better flavor with a reverse sear - you just have to monitor the steaks while the IT slowly rises. If you sou vide the steaks you just forget about them until it's time to cook. on a side note, I wouldn't worry about keeping them in the sous vide bath for a lot longer - even 6 hours or more. Then just sear when you feel like it. 
      Coleman, Texas
      Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
      "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                            YukonRon
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    • Posts: 4,518
      I’m a Sous Vide steak fan. But since you have a few, I’d reverse sear one just to show the difference. 
      Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

      Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

      "If I wanted my balls washed, I'd go to the golf course!"
      Dennis - Austin,TX
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    • Posts: 128
      Just my 2 cents.... 

      You are using a cooking method that is best used to cook proteins that dry out when cooked IE chicken breast, pork chop or to tenderize IE chuck roast, both don't fit when cooking Waygu. 
       
      Best wagyu method I have found is to cut into 1/4 in by X by X (think a strip of yellow tail cut for sushi) use skewer and let each quest cook their own to their preferred taste.  The cooking can be done on any sufficiently hot surface.

      I would worry the very soft, costly fat would render out using the SV method.  Remember when prepared properly, the fat in Wagyu melts in your mouth....   

      Good Luck
      NEPA, Med egg,
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    • Posts: 6,354
      Just got my delivery of those @ColtsFan today.  I won't be cooking mine for a while though.  Can't wait to see how it turns out.  Never cooked Wagyu before.
      Large and Small BGE
      Central, IL

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    • Posts: 11,379
      Can you make them into 1/2" steaks?
      =======================================
      XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
      Tampa Bay, FL
      EIB 6 Oct 95
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    • Posts: 167
      thetrim said:
      Can you make them into 1/2" steaks?
      No, as i asked them to cut them to 1.75".  I know many cook it really thin, sear, eat.  Can't do it... I will reverse sear or give this a try, I came across this in my research: https://www.crowdcow.com/blog/how-to-sous-vide-a5-wagyu

      Northern Jersey
      XL BGE  |  MiniMax
      XL Adjustable Rig Combo  |  CyberQ  |  Thermoworks Singal/Billows |  Maverick 733
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    • Posts: 39
      I would SV the dry aged one like u normally do. I would go longer than 1-2 hours just because it’s so big. Maybe 3-4 hours. No seasoning in the bag u can lightly season before ur sear.

      then reverse sear the other two on the egg. Will probably take an hour or more at 250-275. Start checking IT at 30 min

      if u time it right u should be able to sear all 3 at the same time and then feast!

      Ur now obligated to post pics lol

      Macomb, MI - LBGE, WSM, blackstone and a Weber gasser

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    • Posts: 957
      Proposed method should be good, but I would SV at 125 for at least three hours. Also, 700°F is overkill for me. Anything north of 500 works just as well, I think. Might need an extra 30 seconds per side but that' all.
      Cincinnati, Ohio. Large BGE since 2011. Still learning.
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    • Posts: 2,814
      SV then searing is a form of reverse sear.  For those saying to reverse sear instead of SV, please specify the low heat method you recommend.
      Southeast Florida - LBGE
      In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
       
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    • Posts: 19,636
      jtcBoynton said:
      SV then searing is a form of reverse sear.  For those saying to reverse sear instead of SV, please specify the low heat method you recommend.
      250 indirect until 115-120.  I only Sv tri tips at this point.
      Sandy Springs & Dawsonville Ga
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    • Posts: 167
      Here we go with the Before/After Pics.

      The Cook:
      SV at 131* then sear.  The Waygu was seared on Cast Iron and others on grid.  Cooked perfectly to a rare-medrare.

      Review:
      Waygu - was great, but not AMAZING (and not worth the $ IMO) $9 p/ounce
      Dry Aged - was the best and definitely worth it $3.5 p/oz.
      Prime was really good $1.50 p/oz.





      Northern Jersey
      XL BGE  |  MiniMax
      XL Adjustable Rig Combo  |  CyberQ  |  Thermoworks Singal/Billows |  Maverick 733
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    • Posts: 15,172
      Waygu is awesome ....when someone else is paying for it. 
      Ellijay GA with a Medium & MiniMax

      Well, I married me a wife, she's been trouble all my life,
      Run me out in the cold rain and snow
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    • Posts: 34,663
      Thanks for the follow-up and your take on the various cuts.  BTW-it all looks amazing from here.  Congrats.  I'm sure your guests were impressed and possibly overwhelmed by the whole deal.  Dang!
      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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    • Posts: 3,865
      My experience is also that dry aging trumps grade.
      NOLA
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    • Posts: 450
      Awesome looking  steaks.  Cooked perfectly. 
      Ewa Beach, Hawaii
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    • Posts: 1,324
      edited May 2019
      nutshellml said:
      Here we go with the Before/After Pics.

      Review:
      Waygu - was great, but not AMAZING (and not worth the $ IMO) $9 p/ounce
      Dry Aged - was the best and definitely worth it $3.5 p/oz.
      Prime was really good $1.50 p/oz.

      So, I guess that's it, in a 'nutshell' ?  Sorry, for that, but, in all seriousness, I did appreciate your summary and pics.  Looks and sounds like you nailed the various cooks.
      LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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    • Posts: 2,678
      edited May 2019
      ColtsFan said:
      Reverse sear here.

      That's my plan for these 2.25lb each SRF Wagyu cowboy ribeyes tomorrow

      Those look beautiful, but at what point does a steak become a roast?
      A reverse sear would would be a great way to go with those.
      I bet either way you decide to cook them they will be outstanding.
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    • Posts: 33,572
      Very cool.  Not surprised that the winner was the DA porterhouse by the way.  To me the flavor that comes through in a well DA steak is hard to beat.

      I think you made a great choice going with SV for this comparison too, BTW.  I don't actually prefer to do these kind of steaks in the SV, but that approach does let you really focus on the flavor of the beef more than anything else.  It also allows you to very much nail the degree of done-ness.  
      "I've made a note never to piss you two off." - Stike

      "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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    • Posts: 19,636
      Beautiful cook. DA for the win. 
      Sandy Springs & Dawsonville Ga
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