I am pretty good with steaks, souse vide, reverse sear etc. I do a pretty good job on ribeyes, strip, hanger, cap steaks and filets. The other day a friend and I drank too much wine and ordered a 14 pound Waygu A5 rib roast from Japan through Costco.. I have seven pounds of this magnificent flesh and want some tips on cooking it. Here is my plan: Cut into 1/2 to 3/4 inch steaks and put them on a white hot piece of stainless steel on my grill. I wont put them on the grates as the fat content will make it flare way too much. I figure about 1 minute per side, Do you think I should remove the cap and make that its own steak? Do i remove the cap when it is in its roast form so the cap can me cut thicker say.1.5 inches? I think a sous vide of this meat would be a sin before God... But I'm open to opinions ..
Please don't let me screw this up.
Submitted December 18, 2016 at 06:36PM by hardprimer http://ift.tt/2h0cEPg
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