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Old 02-10-2018, 07:58 PM   #1
MasonCo.
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Default Wagyu NY Strip

Doesn't have to be Wagyu beef, but NY strip steaks for sure.

Marinate overnight in ziploc with Worcestershire and steak seasoning.
Take out 2 hours before your going to cook.
Get skillet smokin hot with olive oil and butter and a little bit of more steak seasoning.
Throw steaks in 3 1/2 min , then flip them add a little butter, while letting this side cook the 3 1/2, get a spoon and drizzle the steaks in the butter sauce.
After the cook time, cook each side of steak where the fat it 20-30 seconds.
Put on plate, add veggies, do not cut right away.
Make you a crown black with Coke Zero, set table, get kids sit down, then cut your steak.




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Old 02-10-2018, 08:12 PM   #2
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Skillet is my preferred way to cook a steak. I thought it was blasphemy the first time someone suggested using anything but a hot fire but I was hooked.
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Old 02-10-2018, 08:21 PM   #3
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That looks great!
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Old 02-10-2018, 08:45 PM   #4
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Lawd!
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Old 02-10-2018, 08:52 PM   #5
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You marinated a wagyu steak???!!!
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Old 02-10-2018, 09:00 PM   #6
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You marinated a wagyu steak???!!!


I was thinking the same thing.


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Old 02-10-2018, 09:39 PM   #7
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You marinated a wagyu steak???!!!


Yep, why not?



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Old 02-10-2018, 10:00 PM   #8
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Yep, why not?



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Its your steak, you make it how you want. Not sure why you’d buy such an expensive and flavorful cut of meat only to cover up all the good flavor with Worcestershire flavor though.
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Old 02-10-2018, 10:01 PM   #9
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Its your steak, you make it how you want. Not sure why you’d buy such an expensive and flavorful cut of meat only to cover up all the good flavor with Worcestershire flavor though.
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Old 02-10-2018, 10:03 PM   #10
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You marinated a wagyu steak???!!!
X3

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Old 02-10-2018, 10:10 PM   #11
MasonCo.
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Its your steak, you make it how you want. Not sure why you’d buy such an expensive and flavorful cut of meat only to cover up all the good flavor with Worcestershire flavor though.


I experiment on different steaks when I get good deals, these were half off FYI.
Why do ppl use BBQ sauce on top notch brisket?
Why do ppl ask for A1 at a steakhouse?

Didn't ask for anyone's opinion on how I created my recipe, just posting for anyone who wants to try different things out.




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Old 02-10-2018, 10:52 PM   #12
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I experiment on different steaks when I get good deals, these were half off FYI.
Why do ppl use BBQ sauce on top notch brisket?
Why do ppl ask for A1 at a steakhouse?

Didn't ask for anyone's opinion on how I created my recipe, just posting for anyone who wants to try different things out.




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Like I said, its yours and you should cook it how you like it.

Another thing I don’t understand is when someone starts a thread and then doesn’t like it when people participate in the discussion they started.
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Old 02-10-2018, 11:05 PM   #13
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Its your steak, you make it how you want. Not sure why you’d buy such an expensive and flavorful cut of meat only to cover up all the good flavor with Worcestershire flavor though.
Because he can.....

OP I bet that steak was like butter when you bit into it. Thanks for sharing!
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Old 02-10-2018, 11:13 PM   #14
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Nom Nom Nom!!!
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Old 02-10-2018, 11:20 PM   #15
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Son that looks yummy!
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Old 02-11-2018, 04:55 AM   #16
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I'm hungry now. Great looking steak. I've always cooked steak over fire but I'm going to have to try that. I marinate mine the same way.
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Old 02-11-2018, 05:56 AM   #17
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I'm hungry now. Great looking steak. I've always cooked steak over fire but I'm going to have to try that. I marinate mine the same way.


It puts a good crust on it, of course make sure the steak is room temp. And the butter in the pan drizzled over the top of steak, good stuff. May have to defrost another pack.


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Old 02-11-2018, 06:49 AM   #18
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Where did you get the meat? I have read about Wagyu and Kobe beef but never seen it in a store.
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Old 02-11-2018, 06:55 AM   #19
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Where did you get the meat? I have read about Wagyu and Kobe beef but never seen it in a store.
Go to a local butcher, and ask them for it. They can get ahold of most beef. Stanton's in Alvin can get it. A butcher that also does meat processing is your best bet.
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Old 02-12-2018, 12:55 PM   #20
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That looks good! HEB has prime strips on sale, I’ll give it a try!
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Old 02-17-2018, 03:06 AM   #21
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Go to a local butcher, and ask them for it. They can get ahold of most beef. Stanton's in Alvin can get it. A butcher that also does meat processing is your best bet.
Just don't bother asking for Kobe beef. You cannot, I repeat, cannot get Kobe beef from a butcher, and if he says he can, he's lying.

Also if the Wagyu they're offering isn't significantly more expensive than prime grade beef, it's domestic. Domestic Wagyu is typically bred with US cattle, like angus. Still good meat, but the advertising is a little misleading. Just as an example, Imported Wagyu at Costco is about $100 a pound.

Last edited by sir shovelhands; 02-17-2018 at 03:17 AM.
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Old 02-17-2018, 06:02 AM   #22
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Dang that looks good!
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Old 02-17-2018, 06:52 AM   #23
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Originally Posted by sir shovelhands View Post
Just don't bother asking for Kobe beef. You cannot, I repeat, cannot get Kobe beef from a butcher, and if he says he can, he's lying.

Also if the Wagyu they're offering isn't significantly more expensive than prime grade beef, it's domestic. Domestic Wagyu is typically bred with US cattle, like angus. Still good meat, but the advertising is a little misleading. Just as an example, Imported Wagyu at Costco is about $100 a pound.
Why can’t you get Kobe?
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Old 02-17-2018, 07:08 AM   #24
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Wagyu can be any of the japanese beef breeds. In the USA you mostly see Akaushi brown/red. Kobe is the black breed. most in the USA come from heartbrand. pretty sure they took angus and crossed with Akaushi.
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Old 02-17-2018, 07:18 AM   #25
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I think I read at one time that Gary Yamamoto (the Guy who invented the senko) had a large herd of Wagyu beef cattle here in East Texas. I do understand that is not Kobe but I wonder if it is significantly better than a prom cut of beef?
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Old 02-17-2018, 07:45 AM   #26
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I think I read at one time that Gary Yamamoto (the Guy who invented the senko) had a large herd of Wagyu beef cattle here in East Texas. I do understand that is not Kobe but I wonder if it is significantly better than a prom cut of beef?
Kobe is Wagyu. its the black hided breed. Akaushi is wagyu, its the red/brown hided breed.
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Old 02-17-2018, 08:00 AM   #27
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Why can’t you get Kobe?
I have read that the U.S. gets only about 4% of the real Kobe that is exported from Japan. Most of it is consumed there. I think B&B Butchers has it on their menu for around $200 for 4 ounces.
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Old 02-17-2018, 08:06 AM   #28
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From B&B Butchers,
B&B Butchers & Restaurant is proud to be one of nine U.S. members of the Kobe Beef Association in Japan, allowing us to offer authentic, certified A5 Kobe Beef. To provide perspective, only 400 pounds of this highly sought-after meat, widely considered the best beef in the world, is shipped to the U.S. each month to licensed members of this exclusive group.

Sourced from the quiet, isolated Japanese valleys of Hyogo Prefecture near the port town of Kobe City, these tajima-gyu cattle have grazed for generations completely untouched by the outside world. The story of the cattle’s pure bloodlines, intense beef certification system and strict classification standards (only 3,900 head of cattle qualify each year) unfolds in the luscious, evenly dispersed shimofuri marbling characteristics. The decadent, speckled marbling, unique to these cattle, lends the exquisitely rich flavor, tenderness and juiciness associated with the melt-in-your-mouth delicacy that is authentic Kobe Beef.
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Old 02-17-2018, 08:09 AM   #29
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And to the OP, that steak looks great and it probably tasted great too. No matter how you prepared it.
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Old 02-17-2018, 12:09 PM   #30
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From B&B Butchers,
B&B Butchers & Restaurant is proud to be one of nine U.S. members of the Kobe Beef Association in Japan, allowing us to offer authentic, certified A5 Kobe Beef. To provide perspective, only 400 pounds of this highly sought-after meat, widely considered the best beef in the world, is shipped to the U.S. each month to licensed members of this exclusive group.

Sourced from the quiet, isolated Japanese valleys of Hyogo Prefecture near the port town of Kobe City, these tajima-gyu cattle have grazed for generations completely untouched by the outside world. The story of the cattle’s pure bloodlines, intense beef certification system and strict classification standards (only 3,900 head of cattle qualify each year) unfolds in the luscious, evenly dispersed shimofuri marbling characteristics. The decadent, speckled marbling, unique to these cattle, lends the exquisitely rich flavor, tenderness and juiciness associated with the melt-in-your-mouth delicacy that is authentic Kobe Beef.
That’s insane about Kobe beef. I love steak but, I don’t think I love it that much.
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Old 02-18-2018, 07:26 AM   #31
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Kobe is Wagyu. its the black hided breed. Akaushi is wagyu, its the red/brown hided breed.
Kobe is Wagyu but American raised Wagyu is not Kobe beef...right? So, from my understanding, the stuff Yamamoto raises is not Kobe.

Anyway that strip steak looks great and I am anxious to try some.

Last edited by Cantcatch5; 02-18-2018 at 07:35 AM.
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Old 02-18-2018, 07:48 AM   #32
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I tried this with a Prime 1 strip steak from HEB. It was good but could not tell the difference between it and a Choice strip from HEB. What is the difference between Prime1 and Prime and is that the same? I know Prime is supposed to be better than Choice but have been disappointed a few times paying a higher price and not seeing the difference in taste or tenderness.

Last edited by Mertzon Man; 02-18-2018 at 07:50 AM.
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Old 02-18-2018, 08:08 AM   #33
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I cook all my steaks in an smoking hot iron skillet for about 2 minutes per side. I never merinate mine, just a little salt, pepper and garlic powder. Never have any complaints. If anyone ever wants one more than rare I will put it in the oven for a few minutes extra to get to medium or well done.
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Old 02-18-2018, 08:17 AM   #34
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Where did you get the meat? I have read about Wagyu and Kobe beef but never seen it in a store.
Central market has it for $50 a lbs all the time.
Whenever I'm feeling flush I'll grab a quarter pound to treat me and the misses.

Central market is HEB's version of Whole Foods
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Old 02-18-2018, 08:28 AM   #35
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Kobe is Wagyu but American raised Wagyu is not Kobe beef...right? So, from my understanding, the stuff Yamamoto raises is not Kobe.

Anyway that strip steak looks great and I am anxious to try some.
No Wagyu raised in America is going to be true Japanese beef for obvious reasons. A alot of Domesticated Japanese style beef is Angus bulls covering Akaushi (red/brown Wagyu) female cows. At HeartBrand they use domestic Akaushi bulls and cows to get a purebred domestic Japanese style beef. Pretty sure they brought over their original genetics from Japan in the early '90s
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Old 02-18-2018, 01:35 PM   #36
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I tried this with a Prime 1 strip steak from HEB. It was good but could not tell the difference between it and a Choice strip from HEB. What is the difference between Prime1 and Prime and is that the same? I know Prime is supposed to be better than Choice but have been disappointed a few times paying a higher price and not seeing the difference in taste or tenderness.
I only buy prime from behind the glass at HEB. I like getting there early in the day and will pick out the best steaks. The selection dwindles in the late afternoon and evening. At those prices, if I can’t find good looking steaks, I will pass. On occasion the prime they have out looks like it should have been graded as choice.
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Old 02-18-2018, 07:58 PM   #37
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Quote:
Originally Posted by Mertzon Man View Post
I tried this with a Prime 1 strip steak from HEB. It was good but could not tell the difference between it and a Choice strip from HEB. What is the difference between Prime1 and Prime and is that the same? I know Prime is supposed to be better than Choice but have been disappointed a few times paying a higher price and not seeing the difference in taste or tenderness.
HEB Prime1 is USDA Prime beef that has been dry aged for 14 days. That's the only difference.

If you want to read up on how usda grading is done, check this out: https://meat.tamu.edu/beefgrading/
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Old 02-18-2018, 08:01 PM   #38
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Originally Posted by sir shovelhands View Post
HEB Prime1 is USDA Prime beef that has been dry aged for 14 days. That's the only difference.

If you want to read up on how usda grading is done, check this out: https://meat.tamu.edu/beefgrading/
Thanks for the info!
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Old 02-26-2018, 11:20 PM   #39
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My father in law sells Waygu if y’all are interested I could get his website name.
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Old 03-29-2018, 10:41 AM   #40
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Thanks for the details.
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