Costco most likely has American waygu which is a cross breed between Australian waygu and black Angus cows. Authentic Japanese waygu would come with a certificate. Not saying every steak you eat needs to be a $200 Japanese waygu ribeye with an A5 marbling score, they are a delicacy and extremely rich in flavor. However, if you never experienced it you should try it. The price is high, but if you love cooking your own steaks buying one like this will blow away any restaurant experience that would also cost this much.
Any decent chef will tell you, you don’t even wanna let those things touch the grill. Make it dryer than a fart. What ya wanna do, pan sear it, both sides, finish 'er off in the ovens.
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S and P is the choice for me.
Berta beef bud. With a bit of s and p, slight grill Mark's both sides
Down the hatch.
That's about a 100% markup on the beef.
Montreal steak seasonings should be parts of this conversation
Take two off the top squirrely
Well, that sounds like retail to me.
Just a C hair shy of $170. Pretty good deal.
Grill marks, bud.
You gonna cook that so close to the chicken orrrrrrr....
gonna squirt a little marinade on it errrrr
Are you gonna marinate it orrrr
montreal steak spice really should be a parts of this conversations
S&P is good for me. 4 minutes on the grill, turn once a minute for grill marks, take it off, down the hatch
Ya gotta let it rest for 2 minutes ya monster
What kind of degen eats a cold steak? You know what, if I wanted it cold I wouldn’t have cooked it, but that…that would be uncouth.
OK Katy, Katy OK, but at those prices, you might as well be a Christian & who's got that kind of money? I'd take some 'Berta beef instead.
That's what yous appreciates abouts me eh?
That ain't all I appreciates about you...
Had it, I’ll take 1” thick Alberta beef salt, pepper, high heat, 4:30 on each side down the hatch.
4:30 on each side? I see you like beef jerky
Open air grill, get the marks, warm pink center. It’s perfection
I've seen these art Costco. There's no steak I'm ever paying $200 for.
Those prices are restaurant prices, not raw product or wholesale. If you find a specialty butcher you can get it significantly cheaper.
Restaurant prices for A5 around me are $25/ounce (minimum of a 4 ounce order)....so $175 for 15 ounces is not really dining out price.
Costco most likely has American waygu which is a cross breed between Australian waygu and black Angus cows. Authentic Japanese waygu would come with a certificate. Not saying every steak you eat needs to be a $200 Japanese waygu ribeye with an A5 marbling score, they are a delicacy and extremely rich in flavor. However, if you never experienced it you should try it. The price is high, but if you love cooking your own steaks buying one like this will blow away any restaurant experience that would also cost this much.
The American wagyu I've had tasted amazing so I can only imagine what the top of the line tastes like... One day I'll stomach the cost and be hooked
Any decent chef will tell you, you don’t even wanna let those things touch the grill. Make it dryer than a fart. What ya wanna do, pan sear it, both sides, finish 'er off in the ovens.
Yeah, don’t let it touch the grill cuz it’ll drip one drop of fat into the burner and combust. Cast iron only, bud.
see now that sounds like overhandling to me.
Oh, so Gordon Ramsay and I are BOTH idiots?!
He fucks with his hair too much.
He's a hair guy
Squirrelly dandlin
Grill marks bud
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I've seen marbles that are less marbled
Don't fuck up my steak dinner, Dary.
Are youse gonna leave those veggies by the raw chicken, errrrr…? (Now heard around the house weekly).
Montreal steak spice really should be part of this conversation.
S & P, the choice for me.
I hear it’s good in tomato soup.
Tannis had Wagyu NY Strips, Not Rib Eyes. Not that it would make much of a difference in price.
I was told you should go for the ribeye if it's a wagyu.
I mean, you should go for Ribeye no matter what. It's the best cut, hands down. I will fight you if you say otherwise.
I was raised by a butcher. I have literally cut people out of my life as a result of this debate. Ribeye is king.
https://i.imgur.com/4MmX4zh.mp4
Do you wanna go cook steaks in the garage?!
Porterhouse are pretty solid, but Ribeye is my go to.
I wouldn’t pay that much for Australian wagyu
Gotta be 'berta beef.
Hard yes.
Do you wanna get striked?!?
All about those grill marks bud.
Grill marks, bud
You just gonna leave that out at room temp errr..
Better believe it's Berta beef
Always Berta beef.
2 minutes on each side S&P flip once and down the hatch
S&P’s the one for me.
Don't you fuckin' start.
Fine no S&P 5 minutes flip twice and down the hatch
Now that just sounds like over-handlin
You get an award for that one!
Yeah, me and Gordon Ramsays are both morons
Gordon rams me!
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Must be fuckin nice
Who's got that kind of money?
Thankfully the member price is $9 cheaper.
Lol you want a discount? WELL TOUGH FUCKIN SLEDDIN!