Chris Young did some testing of his own and tends to disagree. His claim is something to the effect of, the colder the exterior, the rise of exterior temperature is less controlled in relation to the center and gets more grey banding. He recommends a minimum of 15 minutes and/or a quick ziplock temper.
Morgan Ranch Double Cut Ribeye!! How do you get one (or more) of those? Got to be special friends with @Carrie_Morgan? Wish I knew how to get hold of her.
Tag seems to work!
AK buys a standing rib roast and cuts his own 
Funny, I avoid pepper because pepper burns while salt doesnât, outside of that follow the same process.
This is correct. Only way to fly.
From my short career as an IG content creator:
Iâm not looking for a fight with anyone here, that being said Iâve always adhered to this-pepper burns on a high grill and gets crazy bitter. I pepper mine when I pull them off the grill before resting and it always seems really fragrant when I apply it to the âhot surface of the steaksâ so it seems Iâm getting the most flavor possible out of the pepper.
Iâm obviously a heathen. I donât notice an issue on the grill. Cast iron is another story. I do it to burgers all the time and the flavor boost is awesome.
BT, Part of it is our weather allows grilling basically year round, I just do not cook steaks/chops/burgers in cast iron or carbon on the stovetop anymoreâŠmaybe getting older too, but the clean up and the smell, I donât know I kinda stopped a few years ago.
I have been wanting to play around with the smash burger thing, maybe thatâll get me in the mood again.
whether it burns or not, canât imagine much difference in flavor, peppering before or after
As Iâve always said, AK is way more man than me. But I may have to give that a try. My only complaint about MR Wagyu is theyâre cut too thin.
@Andrew_Kotowski, do you cut the roast while still frozen? I assume you donât thaw and re-freeze. Chain saw?
Hahahahahahaha. Glad to see retirement hasnât dulled your sense of humor.
I thaw it most of the way, cook one or two of the steaks and then refreeze the other two or three steaks with a vacuum-sealer. Itâs not ideal, given moisture loss from thawing twice, but the difference has not been material to enough to me (or anyone eating) to notice. Clearly, I would love it if the Morgan Ranch team shipped fresh, rather than frozen.
I hate smoking up the house as well so I rarely do it. In my next life Iâll have a Blackstone griddle in my outdoor kitchen in addition to my BGE.
Wow, just like Paul Simon wrote âA man reads what he wants to read and disregards the restâ. 
Just to clarify, it doesnât say that either. It says even after two hours there still isnât much different temp-wise and there was no difference between the two in cook time, end result.
The two on the left are from the Holy Grail BOGO deal. The beauty on the right is a Morgan Ranch Reserve. Pulled from the freezer around 9:30am, sat out til I seasoned them at 3pm then threw on the grill at 6:30. Indirect to 100° internal, direct over flame to sear then indirect to 120°. 5+ minute rest.
The Morgan Ranch was sublime. Cutting up the extra HG for lunch today.
And all of godâs children said, âAmen!â
I couldnât let Brian have all of the fun! A buddy drove up from Portland to hang out for the weekend, so I pulled steaks out of the freezer (Pure Country/Klingeman Family Farms purebred wagyu, via Preservation Meat Collective) and tossed them on the grill.
I reversed-seared with a VERY low temp fire, because I was a dummy and dumped the charcoal out of the chimney 15 mins earlier than I should have. My friend doesnât appreciate rare steak as much as I do, so I overcooked the meat to medium for him 
Good friends are so hard to find. 
Maybe get new friends? 
đ«¶đ»
Not the cleanest pic, didnât think of a pic until it was too late. But I just have to post about my favorite little steak- @Carrie_Morgan âs Morgan Ranch New York Strip medallion. 8 ozâs or Morgan Ranch Wagyu goodness. Thick enough to be able to nail rare/mid-rare, or whatever you want. Seared on a hot grill then roasted in the oven to 115. Sprinkled with a course rosemary salt. Added a board sauce of green onion, parsley, jalapeño, garlic, salt and pepper with some olive oil. We love this steak and keep reloading.
Not pictured-the 2014 Lagrange was pretty nice too.
Agree about the medallions, and what a bargain at $200 for 10 of them!
