Jump to content
Basher

Wagyu Striploin

Recommended Posts

Tonight I’ll cook this beautiful Wagyu striploin with a few mates over to watch the RWC grand final.

6bb1383fbd8fa99c813be981230de5c7.jpg

First stage is seasoning what will become the outside edge of the steak with a dry rub of salt, chillie powder, cumin, pepper, paprika.

f9c748436abdc1279c50ae24afdfbdea.jpg

Mostly across the fat side.

b269327f9a1e45b2415a60dc0c8a77a0.jpg

The plan is to take MACS advice and freeze for 40 mins, the sear/ render the fat side first, and a little on the meat side. Then slice into steaks, salt only steak faces, then quick grill the steaks.

Feeding a dozen blokes.

I’ll post results later.

 

 

Sent from my iPhone using Tapatalk

 

 

 

  • Like 3
Link to comment
Share on other sites

1 hour ago, Basher said:

Welcome back tekobo.
That meat was delish. Tender, flavourful, melted together.
Spices in the rub were subtle, light smoke came through.
Your new cooking set up must be ready by now?

Thanks! I can just imagine how tasty that was.  Looking at the cross section on your last picture it looked a beautiful texture.  

It would be wonderful to have a new cooking set up.  Instead we have a garden that looks like wasteland (the kitties run round shouting at the missing vegetation) and a promise that the work will start...this week?

  • Like 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...