My Costco had the Wagyu Ribeye for half off yesterday. I was tempted at the original $100/lb price, but finally grabbed some this time.
This is the Superior, CO store. Seems like some stores are already out of stock and others aren't on clearance yet. For those with stock at full price, I'm guessing they'll go on clearance at some point soon. The * on the price tag means it is discontinued and will no longer be restocked, so for stores with no stock you might be out of luck. The price ending in .97 means it's a manager special, so other stores with stock may or may not follow suit unfortunately.
This item doesn't appear to be on the Costco website so the required link is to an older deal when this first showed up in stores.
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Your recommendation of "30sec-1min" per side has a range of 50%, on top of the variability of a "super hot" cast iron pan.
I totally agree with you about only using salt & pepper. I've never tried wasabi on the side, have to give that a shot
Also, wagyu has a much higher tolerance for over/undercooking because of the marbling. You can eat wagyu raw as sashimi or even close to well done because the marbling helps temper the negatives of overcooking.
Your recommendation of "30sec-1min" per side has a range of 50%, on top of the variability of a "super hot" cast iron pan.
I totally agree with you about only using salt & pepper. I've never tried wasabi on the side, have to give that a shot
A medium rare beef cut in a sous vide water bath runs at 129F. Fat renders ~135-140F (how hot are your hands when you're handling these and they're melting??) so your imagined thin, floppy slab is off base.
And of course you can reverse sear a thinner cut without overcooking it. Pat it as dry as possible after the water bath, and put it in the super hot cast iron for a few seconds per side, until desired crust is formed. In this case, you literally cooked a steak to perfect medium rare in the water and then only applied external flame to sear the outside.
In your case, you are going to have a grey band where the outside was forced to overcook in order to transfer heat to the middle of the cut.
A medium rare beef cut in a sous vide water bath runs at 129F. Fat renders ~135-140F (how hot are your hands when you're handling these and they're melting??) so your imagined thin, floppy slab is off base.
And of course you can reverse sear a thinner cut without overcooking it. Pat it as dry as possible after the water bath, and put it in the super hot cast iron for a few seconds per side, until desired crust is formed. In this case, you literally cooked a steak to perfect medium rare in the water and then only applied external flame to sear the outside.
In your case, you are going to have a grey band where the outside was forced to overcook in order to transfer heat to the middle of the cut.
I didn't pepper it last time before frying, as it does not need the pepper. However, I may do it next time.
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