tomahawk66 Posted September 16, 2015 Report Posted September 16, 2015 This was an obscene piece of meat: a wagyu imported Australian sirloin. On the marbling scale this was an M9 grade (at least I think that's how marbled it is). We were in a rush so I didn't get a photo but a full 1lbs steak! This was After the water bath: Then after the blow torch : Carved: Moneyshot; blue cheese and red onion salad (red onions poached for 4 minutes then steeped in balsamic, lemon and olive oil) Sent from my iPhone using Tapatalk
PRippley Posted September 16, 2015 Report Posted September 16, 2015 The looks absolutely delectable, nice cook tomahawk!
MacKenzie Posted September 16, 2015 Report Posted September 16, 2015 tomahawk, your steak dinner looks perfectly delicious and I hope you saved the bag juice to make soup.
tinyfish Posted September 16, 2015 Report Posted September 16, 2015 Anytime I see wagyu I have to stop and look and it looks great. It would have been nice to see that marbling before cooking. I thing I have to try a wagyu brisket now.
CeramicChef Posted September 16, 2015 Report Posted September 16, 2015 Tomahawk - what a feed! Perfection on a plate! Kudos!
tomahawk66 Posted September 16, 2015 Author Report Posted September 16, 2015 tomahawk, your steak dinner looks perfectly delicious and I hope you saved the bag juice to make soup. That was the strange thing MacKenzie, I only had 2 hours in the water bath at 54C and there was only about a tea spoon of juice left in the bag... Any theories as to why? I'm stumped! Sent from my iPhone using Tapatalk
MacKenzie Posted September 17, 2015 Report Posted September 17, 2015 tomahawk, I have no idea, I've never had that little juice left. Usually I do my steaks at 132 F for several hours and there is not a lot of juice but never as little as 1 teaspoonful. I've never done them for only 2 hour and never below 130 F.
Poochie Posted September 17, 2015 Report Posted September 17, 2015 Beautiful sirloin and a perfect cook. You couldn't have done any better!
ckreef Posted September 17, 2015 Report Posted September 17, 2015 Good looking steak. Using a torch to sear the steak - never tried that.
tomahawk66 Posted September 17, 2015 Author Report Posted September 17, 2015 Good looking steak. Using a torch to sear the steak - never tried that. And I won't do it once I have a KK!! Sent from my iPhone using Tapatalk
tomahawk66 Posted September 17, 2015 Author Report Posted September 17, 2015 tomahawk, I have no idea, I've never had that little juice left. Usually I do my steaks at 132 F for several hours and there is not a lot of juice but never as little as 1 teaspoonful. I've never done them for only 2 hour and never below 130 F. 130 is a good rate plus I'd say. Or a French medium rare. A sirloin like this is so tender you just need to bring it up to temp through and then it's good to go: no need for a long cook to tenderize it. Sent from my iPhone using Tapatalk
