The Mrs. and I spent the weekend on the Southern Oregon Coast. It just so happened the RV resort/store is the primary retailer for local raised Wagyu beef farm. I have never been willing to pay such exorbitant prices for such a (better than) prime steak. I will admit I have become a bit of a steak snob always wanting the good stuff, but have never had Wagu. It has just been a luxury I wasn’t willing to afford. …Until now.
Here is the sign on the window. They have a website and a Facebook page. They do ship nation-wide.
Here are a couple of the steaks we bought. Their regular price is $10 / lb. for Chuck steaks, but they were on sale for $8. Surprisingly affordable!
When we got home, Mrs. BEV couldn’t wait (either) and pulled some out of the freezer to thaw. Seasoning of Smoked Maldon sea salt, coarse CBP, Granulated Garlic, Granulated Onion, and Ground Rosemary(mortar and pestle is fof grinding the Rosemary).
If you are not familiar with Maldon sea salt, it is very flaky and smooth tasting. Here is some that I have Hickory smoked in the MES.
Seasoned on both sides, and let come to room temp. Surprisingly the salt never drew any moisture out of the steaks. But because of the heavy marbling it had no trouble sticking.
Meanwhile I fired up the Kettle with ¾ chimney of RO Chef Select and Mesquite Lump. That got dumped into the vortex for a hot and fast direct sear. Jazzmin and Axel LOVE hanging out with me at the Q.
Only a couple of minutes sear on the vortex gave a pretty gnarly char. Man! This vortex can put out some heat! I LOVE me a good char on a steak, but at first I thought it was blackened and charred a little more than I wanted. But let me skip ahead a little and tell you for certain it was not! Definitely not burnt tasting, or bitter. The Mrs. said “do it again like that”!
Then moved to Indirect and checked IT with Thermapen. Was at 128- 130’- Perfect!
Made up a garden salad (with toasted sunflower seeds and homemade bacon bits), sautéed mushrooms and onions as sides. Not shown was also the cheesy taters. I could eat only ½ of this and the rest for lunch the next day.
For a chuck steak, it was more like one of the best ribeyes I have ever had. There was a little more connective tissue, but it was chewable or easy to cut around. But the flavor had a much more rich and buttery smooth mouthfeel! I didn’t feel so guilty savoring some of the charred Wagyu fat which is supposed to be the “good” kind of fats. Lastly, I’ve got to give props to the Vortex for an awesome steak sear.
Thanks for watching!
Erik
Here is the sign on the window. They have a website and a Facebook page. They do ship nation-wide.
Here are a couple of the steaks we bought. Their regular price is $10 / lb. for Chuck steaks, but they were on sale for $8. Surprisingly affordable!
When we got home, Mrs. BEV couldn’t wait (either) and pulled some out of the freezer to thaw. Seasoning of Smoked Maldon sea salt, coarse CBP, Granulated Garlic, Granulated Onion, and Ground Rosemary(mortar and pestle is fof grinding the Rosemary).
If you are not familiar with Maldon sea salt, it is very flaky and smooth tasting. Here is some that I have Hickory smoked in the MES.
Seasoned on both sides, and let come to room temp. Surprisingly the salt never drew any moisture out of the steaks. But because of the heavy marbling it had no trouble sticking.
Meanwhile I fired up the Kettle with ¾ chimney of RO Chef Select and Mesquite Lump. That got dumped into the vortex for a hot and fast direct sear. Jazzmin and Axel LOVE hanging out with me at the Q.
Only a couple of minutes sear on the vortex gave a pretty gnarly char. Man! This vortex can put out some heat! I LOVE me a good char on a steak, but at first I thought it was blackened and charred a little more than I wanted. But let me skip ahead a little and tell you for certain it was not! Definitely not burnt tasting, or bitter. The Mrs. said “do it again like that”!
Then moved to Indirect and checked IT with Thermapen. Was at 128- 130’- Perfect!
Made up a garden salad (with toasted sunflower seeds and homemade bacon bits), sautéed mushrooms and onions as sides. Not shown was also the cheesy taters. I could eat only ½ of this and the rest for lunch the next day.
For a chuck steak, it was more like one of the best ribeyes I have ever had. There was a little more connective tissue, but it was chewable or easy to cut around. But the flavor had a much more rich and buttery smooth mouthfeel! I didn’t feel so guilty savoring some of the charred Wagyu fat which is supposed to be the “good” kind of fats. Lastly, I’ve got to give props to the Vortex for an awesome steak sear.
Thanks for watching!
Erik
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