I'll take a picture of my Brazilian Steak served to me and you guys will still be at the store lugging around your groceries, cleaning the grill, buying propane, and washing dishes. Never cooking is. AWESOME

I repped you on the other thread... Wow, just WOW!

Thanks, dude.

Looks magnificent FMB. I'm trying to get the wife to drop the cash on the pan insert baby lee (iirc) posted in the other thread.

Is Kobe Beef the new Ribeye or what? I've been hearing how this Kobe Beef is better than a Ribeye. I've heard about this cut quite often as well as in the past. I know I never had it, so I can't compare. What's your thoughts on Kobe Beef.

Kobe is not a cut like ribeye, it's a type of beef, like Angus or Longhorn. It's got better marbling than prime. And it's delicious, but very pricey.

Yes, it's very pricey but I'm definitely wanting to try this. Amy recommendations on nkw to prepare it? Should I salt for 48 hrs and pan sear? Is there a sauce that would compliment fairly well (for example filet mignon and peppercorn sauce)

I've never made Kobe or American Wagyu, so please don't take any of this as gospel. You should research some.

I think the sauce will depend on the cut, but I would probably not do a sauce - let the meat stand on its own. You're talking about premium beef - better than prime. Let it taste like its best self.

As for how to cook it, I think you'd prepare it however you would prepare the cut. Aside from the quality being the best you've had, the only real difference is marbling and fat content. A ribeye is still a ribeye. Just be aware that because of the increased fat content, if you're grilling you may have more flare ups.

As I think about the extra fat, maybe a sauce is needed? Something with some acid to cut the richness

Good luck. If it was me, I'd be nervous as hell!

Yeah I'm pretty nervous, I'm not going to lie. IIRC it was $24.99 a lb and it was about 2.5 inches thick :-/

This is definitely an area where I'd sous vide.

Oh you bastard ROFL

Tonight, I'm making sous vide pork loin with a balsamic reduction and grits.

LMAOLMAOLMAOLMAOLMAOLMAOLMAO

LMAOLMAOLMAOLMAOLMAOLMAO

Oh damn,this is one of the best things I've ever made.

http://images.tapatalk-cdn.com/15/05...3d453174e4.jpg