One thing with steak is dont flip in over n over again.. cook each side only once. and meat should always rest after cooking
If your buying wagyu of them make sure the pack has no pockets of air in it. I've had some pretty bad experiences from them with that.
We own a weber Q
We use this nearly every night.
The thing I look for is for is a slight marbling as opposed to just lean and red.
Fillet is the most tender, but lacks Flavour
Rib eye is the king of steak.
Porterhouse is tasty but more often than not tough.
Scotch fillet is a win/win.
I've nailed the cooking time in the weber, for an average size steak;
Full heat, I let it heat up first.
Use the skillet only and butter only, no salt prior to cooking
5 minutes one side 4 minute the other, only lifting the lid to turn the meat, otherwise covered at all times.
If you use a BBQ you turn the meat every 30 seconds but you seal both sides first, this method seals in the Flavour
Using butter instead of oil browns the meat nicely.
LOL
Scotch fillet and rib eye is the same thing...
Been considering buying a weber Q for some time...
What happens when there is air in it? Does it go rancid?
Goose something is not right if your porterhouse is more of then not tough. It shouldn't be. It's probably my favorite steak, only thing that beats it is if you can find tender rump steak.
Compared to eye fillet.
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