ArtOfSmokeAndGrill
119181
2786
175
My free Ebook with recipes, techniques, hacks and more!
https://theartofsmokeandgrill.com/the-first-step-to-becoming-a-pitmaster-free-ebook/
Nov 10, 2019 3:54 PM
ArtOfSmokeAndGrill
119181
2786
175
My free Ebook with recipes, techniques, hacks and more!
https://theartofsmokeandgrill.com/the-first-step-to-becoming-a-pitmaster-free-ebook/
billystar101
Was this cooked properly? Cause I've never seen it not marbleized
SaltyInternetPirate
Now that's a knoife!
SecondSince
Meh. I'll take 'Berta beef every day!
scowlymike
Edmonton here. Alberta beef IMHO is the best in the world.
Nirnias
Fuck each cut just makes me harder and more hungry.
AriaFlower
its making me crave it now
WhatTheHellIsGoingOnBob
A good nice sharp knife.
Chillingworth
I'm getting emotional over how delicous that looks
istouche
Yes.
BrewedDude
Also, the second hidden add I’ve seen if you follow the link.
stewzilla
Why would you overcook that beautiful piece of meat like that?
jaakkopaakkonen
Because it has more fatty in it. Because it is the right way to do it
squishybaker
too pink.
MisterD90
except its probably not Wagyu
ChefHannibal
a little over, but yeah
jaakkopaakkonen
No it’s not. It’s perfect. You have to overcook the fatty meats compared to lean ones
fumpst781
Looks way too lean to be wagyu. Even if the far rendered the muscle wouldn't be that solid. Nice looking steak though. Sous vide?
simonsaysabunchofstuff
overcooked and overfingered
FirePrinceZuzu
Did ublock origin stop working?
Rogahar
Right? I love me some meat as much as the next person but OP is blatantly just trying to shill their book in these posts.
PistonATF
Overcooked
HowMuchWoodCouldAWoodDuckDuckIfAWoodDuckCouldDuckWood
Spam account. Downvote and report.
DinoCritter
prettybri
I love these videos
fortlotus
Comments seen on every post showing steak. “It’s overcooked“ (even when it’s bleeding), “X method is better,” “you’re slicing it wrong...”
jaakkopaakkonen
Amateur chefs fry one successful tenderloin and imagine that’s the right level of cooking for all meats. So stupid
brannana
Check, check, and check.
hisholybeardness
Please. You don't have to do this. This is my first no fap November.
burentsu
iynque
Ayyyy food orgasm show! What was it called? Food Battle or something?
nukethelizards
tzxAzrael
is that really wagyu? i would have expected more marbling. or does it all just melt away? either way, i need some of that.
jaakkopaakkonen
I think it does if you cook it enough as it is supposed to
tzxAzrael
fair enough then. i've never had wagyu. i did go out and get some very nice steaks last night though. yum!
CrazyFinnishGuy
I'm more turned on about the sharpness of the knife, grrrr.
silentsuspekts87
Same.... The knife s
Tomadzo
I learned to sharpen watching YouTube videos. Easy to do just takes practice
ThisIsAUsernameThereAreManyLikeItButThisOneIsMine
Since it's Wagyu , you could probably get similar results with a wooden Popsicle stick/tongue depressor.
ComradeTrotsky
I'm more turned off by how blunt it is. I can do better and I'm an idiot. Got my certification right here.
grrrrrrr
Me too CrazyFinnishGuy, me too!
Newlife5454
It’s actually not that sharp. It should never push the steak down like it does if it were.
rightplaya
Just use a katana
10tacles
There are some giant knifes to cut tuna that are almost katanas. They are freaking expensive too.
BaZookaJaneDoe
Also wagyu is very tender and doesn't need much to cut through
WHSK3
Well sharpened knives ARE sexy though. So I gave them an upvote for the thought anyway.
jmeyers1983
That’s why I use my Japanese chef knife for cutting steak. I use a European edge for most other meat cutting.
WHSK3
Curious. I switched to all Japanese edges a few years back. What is it you like about 20° over 15°?
jmeyers1983
I like that they are easier to sharpen and I like the rocking motion you can achieve. It helps speed through prep.
DGummibuns
kshky
Shun Premier knife?
Clown2Clown
Take that vegans!
thornlord
Shh, dude, let's just let our mouths water and enjoy their part too. ?
vitaminalgas
You're cutting it on the wrong side !
ElevenMalevolentElephants
StarryPlough
You're completely wrong yet havw 20+ upvotes lol
meteorcow
Unless this meat somehow follow different rules of construction, this is being cut WITH the grain. Those are long muscle fibers we see.
370zSteve
That’s what I was thinking. Against the grain. Not with it!
StinkyDogFartss
He is cutting it against the grain you dolt.
JackieTreehornProductions
actually about 45 off but not with the grain either. he's cutting with the steak shape itself for even cuts.
Mindshard
That IS against the grain...
EvanStageTech
But he is going against the grain?
Jokerstamp
That's what I thought.
FunAlternativeFact
He's actually going against the grain which I believe is correct. Also, a steak like that would still be good no mater how you cut it.
djzapz
Yeah, cutting against the grain leaves slices which are orientated such that you'll bite with the grain, making it seem more tender.
Blud4BludGod
He's not going against the grain in this picture, he's going with it. Granted this is a searing steak with a very short grain to begin...
Blud4BludGod
...with, but if it's actually Wagyu it's a shame to have messed up even such a simple aspect of the preparation.
StarryPlough
He is not cutting with the grain.
Panamapapers666
Not Wagyu
DarthShrader
Definitely not.
iwastoolatetogetacreativeusername
Could be, just low grade marbleing
grisen072
Wagyu is simply a breed of beef cattle. It's not a particularly protected kind of meat, with strict standards and a DOP, such as Kobe.
randorandoreallythatnamestakentoo
It's name was Wagyu
mikaandmilodogs
looks like chatuebriand. not 100% sure though but that looks very lean and tender
decoyadrress3000
Wagyu just means the cow is a Japanese breed. Doesn't speak to the marbling or anything, so it definitely could be Wagyu...
rvt2
Not everybody can buy that!
pashka555
No, Wag yu.
1philthy1
No chance
SephiRothIRA
Y U No Wagyu?
JackStuder
Def not wagyu or akaushi or Kobe
kshky
It could be snake river farms wagyu. It’s a half breed of 50% angus and 50% wagyu. They have different grades of marbling as well.
shitheadtookmyname
Wagyu just means "Japanese beef" and nothing else. It's a western marketing term that means bumfuck nothing
shitheadtookmyname
Bc it's illegal to even import Japanese beef into the USA for example iirc
existemi
Prior to 2012, there was no export of Kobe. In recent years however: http://www.kobe-niku.jp/en/contents/exported/. Available in the US!
ImSadist
Hehe, Wag Yu full of shit
MadeYouLookAgain
So you're saying you know for a fact that that that steak did not come from a breed of cattle known as Wagyu? How?
cptcr
because people who eat one fucking steak one time become experts on beef? IDK people are dumb.
Someguy1hi
I can confirm it is not wagyu. Source - I have seen every wagyu teppenyaki video on youtube,
tronda81
Wagyu is known for its famous marbling. It could be wagyu, just doesnt look like its marbled properly I guess. Looks more like hereford
DrKriegersClone
I don't think marbling would work well with sous vide though; it doesn't get hot enough to melt the fat. Moderately lean cuts work better.
ragechild
Because of the marbling of the fat... it’s missing entirely, or you cooked the shit out of it...
armagetz
What you are thinking is A5 grade Wagyu
slaptyback
Wagyu is 1 of 4 breeds of Japanese cow, it has nothing to do with the marbling of the meat. A common misconception as they're often paired.
ragechild
Ok, thanks for the info;
MadeYouLookAgain
You have no idea what you're talking about.
SqueezitTheClown
Also, overcooked
ragechild
Exactly...
snowballzero
I always hate these comments. Just becauss you like something doesn't make it the only way. Hate the texture and flavor of mid rare.
snowballzero
Eat your beef how you like, just be in team beef, who the fuck cares how you like to eat it.
shitheadtookmyname
Dude calibrate your screen. That whole face is pink, making it medium rare or rare. You see white at the edges for medium, gray@medwell
shitheadtookmyname
That steak looks like it's been cooked sous vide medium rare, which I do at home all the time. Im almost positive that was 135F water bath
MarxAvenger
You can get similar results at the high 120s. Def sous vide, tho.
DrKriegersClone
Agreed. Looks 130 +/- 2 to me.
Darktrix
Was about to comment this! Cooked all the flavour out!
alternator43
How do you figure?
Relikar
It's a meme. No matter how a steak is cooked, someone in the comments must always say it is overcooked.
shitheadtookmyname
He figures by being an idiot. That's a medium rare sous vide steak seared afterward very briefly to get Maillard reaction
InAMellowTone
I might get downvoted but sous vide sucks for steak. Gotta sear it in a pan then finish it in the oven. Or maybe my parents suck @ sous vide
bravecatgaming
Go watch sous vide everything on YouTube. They are funny and hugs is a great sous vide cook. He has made many perfect wagyu steaks w/ sear
guy73378
Bruh this. Preheat oven and skillet 450. Pull out. Butter skillet. On stove high. 90s 1 side. Remove from heat. Flip. Slice of butter on top
MarxAvenger
Really depends on the cut. If this is wagyu or wagyu style, it wouldn't need sous vide the same way a hangar steak would.
ChefCarlCasper
I'm not a huge fan of sous vide for steaks either. But it really takes all the guesswork out of a whole beef tenderloin.
DrKriegersClone
Well you should be searing a sous vide steak too, but for the internal, it's more reliable than timing in the oven.
twatson21
Sous vide is best for putting flavor to the meat with some herbs. Throw in some sage and rosemary next time, Pat dry and sear. The best.
anythinggoes
sharp knife, wrong cut, needs resting
AntaNce
Defs wrong direction. Waste. Rest is paramount. If it's nice, even a dull knife is fine.
arewenotkingsandqueenstogether
Meat nerd
WoolyBullyDoesNotRhymeWithSully
Can't beat him
ElevenMalevolentElephants
Resting: sure. How else would you cut it, though?
InAMellowTone
With the grain
grisen072
You always cut meat *against* the grain, not with it.
sometimesmisinformed
Also, this is way overcooked
InAMellowTone
Agreed
grisen072
The doneness of a perfect stake varies based on preferences. I'd say thar this stake is medium well, with little to no grey banding.
grisen072
I can definetly see how this could be someones perfect stake, even though I personally would have preferred to have it less cooked.
sometimesmisinformed
Wagyu beef is wasted cooked past medium rare, the steak is being cut the wrong way and that is medium, not medium well.
leelaman
Doneness is subjective to taste, butvthat is in no way medium well.