Wagyu Rib Eye with Ratatouille. Bit daunting cooking a $90/kg steak, but on the upside you don't need to do much to it. Cooked it rare ( 1.5 mins either side ), was absolutely breathtaking to eat.

http://lh6.ggpht.com/username.taken/SClf7iLu9XI/AAAAAAAADNk/aeS5yllPlaE/s400/DSC03789.JPG

omg, where did you get wagyu beef

isn't wagyu ultra thin? or am i getting it confused with something else?

god damn it stinky.. me want.

needed a pic of it sliced open though

nah wagyu refers to the marbling

Stinky's kitchen? If I tuned in to a show and all they did was show me a picture of the finished product I'd be pretty pissed. In fact I think I am -_-

What suggestions would you have for this tender piece Stinky??

http://users.bigpond.net.au/et/images/meat.jpg

wear a condom

in other news i'm having my housewarming/bbq and am planning some succulent cuts.. i was thinking of ordering from AU/US for some meat.. mainly because the dutch dont know what a decent steak is let alone what the cuts are called...

any ideas?

ps over here they call a bbq an 'outside kitchen'

and usually bbq in a 20x10cm disposable tin foil plate with coals

f***in gay

not even sure if its worth the money as the gaybo dutch wouldn't know a prime waygu steak from a sausage sanga

that looks like a half done bloody piece of meat.

looks horrible.

maybe a chiko roll for you

While that steak would be a winner, it looks aweful rare :/

1.5mins each side? It must still be cold in the middle!

not even sure if its worth the money as the gaybo dutch wouldn't know a prime waygu steak from a sausage sanga

There's only two things I hate in this world:

1. People who are intollerent of other peoples cultures; and

2. The Dutch


last edited by mission at 22:01:23 13/May/08

rofl superform

:( im eating a rib fillet and i was f***ing enjoying it til i read this thread.. u barstard !

looks f***ing amazing

Stinky next time I'd try Bedrock beef (Chetwynd St, Loganholme), its about 20 or 30 bucks a kg cheaper.

omg, where did you get wagyu beef

Zonefresh in windsor has it, Newmarket road home centre (near subway).

It's the bomb!

waygu steaks are for gaybo japs... there is much better meat for alot less from most aussie butchers...

also if your going to go on what japs pay for stuff... i saw a rockmelon in Japan ... YES ROCKMELON... for 200 AU DOLLARS!!!!!!!!

JAPS ARE STUPID AND ITS NO WONDER THEY LOST THE WAR

Cooked it rare ( 1.5 mins either side )

"Cook" doesn't mean what you think it means.

You may as well just have bitten into the animal while it was still alive for the same effect.

Nice beer, one of the few I drink, but a red wine might of been nicer?

Depends if u swing that way I guess

"Cook" doesn't mean what you think it means.

You may as well just have bitten into the animal while it was still alive for the same effect.

This made me laugh.

Because its true.

1.5mins each side? It must still be cold in the middle!

Nah I let it come up to room temperature first, helps cut down cooking time, and reduces the need to finish a steak off at a low temp ( in a pan or oven ). If it was straight out of the fridge I would have cooked it for a few extra minutes.

For those who care, I gave it a light rub with soy sauce ( for the saltiness, also helps make the griddle pattern more pronounced ) and a quick grind of pepper. When I turned the steak I put a piece of butter on top to melt through. When finished I poured the melted butter over it and rested under foil for a couple of minutes.

Yep the room temp is the key to a good rare steak, I just blast mine on ultra high heat for 60 seconds either side for a nice warm red center but slightly charred outside.

last edited by CHUB at 07:55:10 14/May/08

Agreed. You should cook all meat at room temp, way better.

What kinda griddle you got stinky

$20 cast iron griddle from big W. Seasoned well and only used for steak.

you totally own at food stinky

in future, im letting all my steaks warm to room temperature before cooking!

any other tips for me stinky?

i like my steaks medium, crispy on the outside, soft and juicy on the inside;

bbq is hot, steaks are turned only once, reasonably quickly after being put on the bbq to sear both sides

what else should i be doing?

do i use the grill side, or the solid plate side of the bbq?

last edited by Spook at 12:02:04 14/May/08

That steak looks like it should attract some form of luxury tax

yes i want stinky steak cooking tips too plz

i like mine done exactly like spooks too. also what cuts do you recommend for that style?

i like my steaks medium, crispy on the outside, soft and juicy on the inside;

bbq is hot, steaks are turned only once, reasonably quickly after being put on the bbq to sear both sides

what else should i be doing?

do i use the grill side, or the solid plate side of the bbq?

for medium at room temp for a normal size steak I reckon about 3-4 minutes each side would be about right. If it's a nice thick hotplate you can turn it off when you turn the steak and let the residual heat cook it, that way you can cook for extra time as the heat of the plate cooks.

Can use either grill or plate, if it's plain gas I'd probably use the plate and put a bit of butter on top of the steak when you turn it. If you wanted to you could do the grill to max temp and the plate to medium, Sear both sides of the steak on the grill and then move it to the plate to slow cook to desired pinkness. Some people prefer to finish in the oven to desired temps, this is quite often what chefs in a restaurant will do as you can control how well it's cooked easily by timing in the oven.

Best thing to do is get a bunch of steaks and practice different ways until you find what works best for your equipment and your tastes.

At a guess for what you want, I'd sear the steak at a very high temp and then move to a medium oven. Get a meat probe and use that to work out rare/medium/well until you get the hang of doing it by feel.


last edited by stinky at 12:18:08 14/May/08

medium lol

medium rare to rare ftw


last edited by paveway at 12:21:17 14/May/08

ive been buying black angus rumps from my market strexy

awesome BIG juicy steaks that cook really well and are reasonably priced

tahs stinky!!!

for medium at room temp for a normal size steak I reckon about 3-4 minutes each side would be about right.

so leave it for a couple of minutes before turning?

ive been inclined to turn it early for the searing

last edited by Spook at 12:24:18 14/May/08

That steak looks like it should attract some form of luxury tax

I chuckled

mission's steak tips.

1)
Buy good quality meat. If your in the Annerley I recommend 'Annerley Meats'. It's near the Food for Less supermarket. They keep all the good s*** out the back so just ask for their good stuff. They are more than happy to cut to size etc. Their premium range (last time I was there was $33 up to $50 per kg. I had a 250g $33p/kg and it was awesome.

I think a minimum thickness of 30mm in the steak is required 40mm probably being around optimum.

2)
Let meat come to room temperature before cooking.

3)
Use a small amount of a good olive oil to coat the steak and add any other spices to taste - but don't over do it. A bit of raw sugar doesn't go astray either. Rub the oil over the steak like you would rub your womens norks ie: with love and tenderness.

4)
Cook steak on a high heat turning once. Make sure the BBQ is preheated. Don't turn the BBQ on a minute or two before you start cooking!

This is where you need to use your judgement on when to turn based on BBQ heat, steak thickness etc. Usually when the blood starts to become visible on the top and it looks like it is cooked halfway (by looking at the steaks edge) it is time to turn. Turn once only for anything under medium. Turn, don't flip. Don't poke, stab, cut or do anything else to the steak that you wouldn't do to your womens norks. Cook both sides equal time.

5)
Once you are satisifed that it's cooked you can:
a) Finish it off in a medium oven for a few minutes and then rest
b) Just rest straight away if you prefer it on the rarer side or you think you may have overdone it on the BBQ.

6)
You need to rest the mighty beast for maximum tenderness. I tend to undercook it a little on the BBQ and then cover in foil to rest, that way it keeps cooking through and stays hot. However some people swear not to cover it. I like my food hot, so I cover. Once rested you will see the steak juices on the plate and the steak should have increased in size a little. The hot BBQ makes it tense up and shrink, the resting makes it relax again.

The rest time is the time to serve up your preprepared salads etc. Don't use this time to start the salads etc. Be prepared before hand.

7)
Serve up with your preferred mustards. I nice combination of Hot English and Wholegrain mustard gets me going. A nice Red Wine is a good companion on the side.

Eat that sucker with gusto and learn from your mistakes. It takes time and practise to perfect the perfect steak. Just like it takes time to please your women with your nork prowess.

Bon Appetite.



edited for paveway

last edited by mission at 13:34:03 14/May/08

i was really hoping for a 3rd reference to your woman's norks

your mums norks

A bit of raw sugar doesn't go astray either. Rub the oil over the steak like you would rub your womens norks ie: with love and tenderness.

mmmm, i think ive been doing it wrong then

im all about the pinching, pulling and slapping;

also, i love smearing hot english mustard on my steak and having it with red wine and petals potato or caesar salads!

mmmm, i think ive been doing it wrong then

im all about the pinching, pulling and slapping;

Are you referring to attending to your womenz norks or preparing the steak?

and breaking arms amirite?

the norks

less steak and more norks.

I made chocolate covered bacon for afternoon tea today ... It met with mixed reviews.

jews? i hear they don't dig on the swine.


mm bacon.

it sounds like the sort of thing that SHOULD be awesome, in theory

Try coveture next time stinky

it sounds like the sort of thing that SHOULD be awesome, in theory

The first bite is almost unpleasant, but once the flavours mix properly on your pallete it moves from unpleasant to just plain weird. :)

I gave a light coating of soy to my steak, it's just warming up now... better be good or else!

How about this: bacon, wrapped in bacon?

stupid idea trog, how wouldn't the outer layer of bacon disturb the flavour of the inner layer of bacon?

Verdict is in: light coating of soy = the win

It doesn't really mellow with the grilling though, so you better like soy taste or else it would blow.

I'm 99% sure the butcher at Rock & Roll Deli in Greenslopes has Wagyu. They have had it, I'm not sure about availability though. All the meat I've had from there has been top notch.

Maybe you steak gurus could help me make a better steak. I really like surloins (I don't like fatty bits in my steak). You get the great taste coming from the big strip of fat stuck to the side, without the fatty chunks in the meat. Anyway, when I cook them I like them to be a bit rare. The problem is that in the time I cook the meat to my liking, the fat is still looking very white and unappetising. Would letting the meat reach room temperature first fix this?

Nice beer, one of the few I drink, but a red wine might of been nicer?

Lol, this is why women won't go out with you.

haha, the butchers at the greenslopes rock and roll deli are such players

women cant go in there without being charmed by any one of them

and they serve good meat!

Lol, this is why women won't go out with you.

U r a stupid head

U r a stupid head

Yeah, you're right. I was totally wrong. THAT's why you can't get a woman to go out with you.

Yeah I find all the people working at Rock & Roll to be pretty cool. The butchers are absolute champs too. They'll talk you through what's good and how to prepare it etc. And they make some pretty wicked jokes too. They need more Rock & Roll though. I'm gonna check if the duke box actually works next time I'm there...

Don't worry sport, you'll lose your virginity one day

I'm surprised you haven't lost yours yet considering your rapier wit and devilish charm...

Can u please stop cyber bullying me :(

Yeah I find all the people working at Rock & Roll to be pretty cool. The butchers are absolute champs too. They'll talk you through what's good and how to prepare it etc. And they make some pretty wicked jokes too. They need more Rock & Roll though. I'm gonna check if the duke box actually works next time I'm there...

the deli next door is wicked too

Stinky should come 4wding this weekend and cook me some steak.

I'll be on hinze dam in a kayak catching monster bass.

yeah but after that you could bring the fish to janowen and cook up a storm

fish ?

Kayak is a super thick rubber/plastic waterproof device. And a monster bass is a big slimey thing with a huge mouth.

Surely he means "water sports" with typo ?

unless by cook up a storm you mean 6 cocks in a mouth...