- Mar 22, 2017
- 58
- 14
UPDATE: Before/After PICS posted
Not necessarily a "Smoking" question, but I know the folks on here are well versed and I'm looking for some tips on cooking this up:
Scenario:
This weekend decided to invite few friends and have a "meat-fest". ha... I piked up:
36oz American Waygu Porterhouse about 1.75"
39oz Prime Dry Aged Porterhouse about 1.75"
36oz Prime Porterhouse about 1.75"
The point is to try some really good meat and split the cost to make it somewhat palatable. That Waygu was $$$.
Proposed Cook:
Sous Vide all steaks, I usually go to 131/132, for 1.5-2hrs.
Get my Big Green Egg up to 700+ and cast iron sear for 90sec each side.
This is how I've done my steaks recently and they've come out AMAZING. My only concern is with the Waygu, I've heard a few contradictions about don't sous vide them just sear and eat and others saying it's okay to sous vide. Now I CANT just sear and cook since it's pretty thick and we don't like our steaks ultra rare.
THOUGHTS? ADVICE?
Thanks all!!!
Not necessarily a "Smoking" question, but I know the folks on here are well versed and I'm looking for some tips on cooking this up:
Scenario:
This weekend decided to invite few friends and have a "meat-fest". ha... I piked up:
36oz American Waygu Porterhouse about 1.75"
39oz Prime Dry Aged Porterhouse about 1.75"
36oz Prime Porterhouse about 1.75"
The point is to try some really good meat and split the cost to make it somewhat palatable. That Waygu was $$$.
Proposed Cook:
Sous Vide all steaks, I usually go to 131/132, for 1.5-2hrs.
Get my Big Green Egg up to 700+ and cast iron sear for 90sec each side.
This is how I've done my steaks recently and they've come out AMAZING. My only concern is with the Waygu, I've heard a few contradictions about don't sous vide them just sear and eat and others saying it's okay to sous vide. Now I CANT just sear and cook since it's pretty thick and we don't like our steaks ultra rare.
THOUGHTS? ADVICE?
Thanks all!!!
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