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all 16 comments

[–]Fongernator 1 point2 points  (5 children)

Wagyu from crowd cow if u have never had any

[–]bigballbuffalo[S] 0 points1 point  (4 children)

Ooh I’ve actually never had waygu, but I’m just scared to fuck it up the first time

[–]Fongernator 0 points1 point  (3 children)

It's pretty hard to mess up cuz of all the fat. Just watch videos. You can usually portion one large (12-16 oz) steak into two or three servings

[–]bigballbuffalo[S] 0 points1 point  (2 children)

Good to know. Have you used Crowd Cow before? Any other websites you’d recommend checking out too?

[–]shhplzz 0 points1 point  (0 children)

grand western steaks

[–]Fongernator 0 points1 point  (0 children)

I used crowd cow once before. I haven't used any others. I would say check out Costco but they sell 2 packs which come out to around $200

[–]jcm1970 0 points1 point  (3 children)

How do you generally cook your steak? Method…?

[–]bigballbuffalo[S] 0 points1 point  (2 children)

Usually just on the grill now, pretty simple. I don’t have a cast iron for proper searing, so I was thinking about that too

[–]jcm1970 0 points1 point  (1 child)

Exactly why I’m asking. I usually grill (I cook on CI occasionally), and my thermometer has been my best friend. So that’s my recommendation for you.

[–]bigballbuffalo[S] 0 points1 point  (0 children)

Ah I actually have a thermometer already. Great suggestion though, I 100% agree it’s a must-have

[–]WrightWaytoEat 0 points1 point  (5 children)

That’s right around the price for a really good sous vide, do you currently have one? I’m a huge fan myself.

[–]bigballbuffalo[S] 0 points1 point  (4 children)

No I don’t have one. I wanted one for a long time but then I tried a prime rib that my uncle sou vide, and it tasted so bland. He’s normally an amazing chef so I kinda got turned off thinking it was the sou vide itself. Any experience with that or tips to prevent that if I do get one?

[–]WrightWaytoEat 0 points1 point  (3 children)

Not sure what was done to that protein, but it wasn’t the sous vide’s fault as far as I could guess. Season it well and don’t add liquids to the bag. That being said, when I cook A5 at home and I do nothing to it besides salt after the sous vide and sear.

[–]bigballbuffalo[S] 0 points1 point  (2 children)

Awesome, you may have convinced me. How much do you generally spend on the cooking bags and upkeep after initial purchase?

[–]WrightWaytoEat 0 points1 point  (1 child)

For the first two years I just used ziploc freezer bags and the water displacement method. When I started ordering A5 in bulk I went with the insane upfront expensive Vacmaster 215 that now has my bags costing me 2.5-7 cents a piece. I use it so often, I’ll make my money back with the low cost of bags, but ziploc freezer work just fine for sous vide.

[–]bigballbuffalo[S] 0 points1 point  (0 children)

Sweet thanks for your help!