Friends of ours invited us over for dinner on Saturday night…they nailed every part of the meal.
Quick question…how do you serve a warm steak. Took the steaks off the grill and rested for about 9-10 minutes before slicing off the bone. By the time that everything was on the table and we were seated and eating, the steak was cold (but delicious). What are the strategies to combat this?
The prime at Costco is pretty hard to beat if you talk to the meat department or look thru them.
Never seen that deep of discounts in SRF.
thanks. I haven’t had much luck with my local costco consistently having stock of Primes and they tend to be smaller in nature (11-13lbs when I could find them)
with the 20% off briskets today I am inclined to pull the trigger but if i knew they did 25-30% BF/CM I could wait as I need it at the end of Dec
I’ve done a SRF Brisket, it was fantastic and I paid full
price.
I don’t wait much, plus if it’s up to-8 people I serve a steak per person and let them cut their own. They stay warmer uncut.
Oh hell yeah. 
between at home and contests I’ve cooked probably 70+ SRF’s…i love them…used to order them wholesale by the cases…but i love money too and if I could save another $20 by waiting 2 weeks why not 
likely just going to pull the trigger tonight
I talk to the butchers, so your luck may change vs whats in cooler, had same issues with just buying them.
Agree SRF is great, so I wouldn’t expect more than 20% off…by the way I live juat shy of 2 hours from the farm so please support SRF!
My plate with butter is in the oven while the steaks cook. Steak ready on a rack to preserve the crust then after resting sliced then onto the plate with the now browned butter. All hot and on the plate for serving.
Nice cook on that. I feel strongly that wagyu shows best at medium rare rather than rare, as the fat needs to be activated.
Thanks. Yeah, un-rendered fat is a big flavor loss for me.
That’s gold!
Has been a hell of a week here. The “bomb cyclone” hit on Tuesday and we’re still without power, although cell service finally came on a couple of hours ago (three days later).
We have a generator, so the house has become a refugee camp for neighbors, kids’ friends and even my Customer Success leader from France, who was stranded at the Bellevue Hyatt without power.
I couldn’t let a French colleague down, so pulled a Morgan Ranch standing rib roast out of the freezer and got it to where I could cut through it enough to break it down into 4 steaks. In fairness, I tried three grocery stores first, but they were all down to non-perishables, given the power outage:
I cooked indirect with a low fire (split charcoal and pecan) for a good 30 mins to “defrost” the steak, let it rest for 30 mins, and then used a fan to crank the fire to sear off. Didn’t get a pic of the final sliced steak, but it came out as well as could be hoped for, with a thin rare line in the middle of an almost uniformly med rare steak.
Side note; OF COURSE I served a wine from “the Frog” for my buddy 
I need a larger freezer!
It’s one of the reasons we built a house from scratch - a walk-in freezer!
Yeah, I’m showing off a bit, but it is really cool.
Another steak off a Morgan Ranch rib roast to celebrate one of my daughter’s friends being back for Thanksgiving. You know you’re doing a decent job as a parent when kids crash your place for dinner before going out on the town!
someone in my house ‘accidentally’ put a full roast from Morgan in the freezer before I could break it down…I was not happy! I haven’t defrosted yet…
