Steaks are not just for the Grill! We actually prefer to prepare our thick Cut Wagyu steaks in a cast iron skillet, using the reverse-sear, to enhance and bring out the full flavor of the buttery Wagyu Beef. Try this recipe for the best steak you will ever eat, right in the comfort of your own home!!
1-1/2 to 2 Inch Wagyu Ribeye or NY Strip steak from Rare Cuts
Kosher or Sea salt and freshly ground black pepper
1 tbls Olive Oil
3 tablespoons butter-Optional with the Wagyu as the tremendous amount of exterior and inter muscular fat should provide a rich buttery flavor on its own.
6 sprigs thyme or rosemary (optional)- We prefer thyme
4 cloves of fresh smashed garlic
1. Carefully pat steak dry with paper towels. Rub steaks down with a small amount of olive oil. Season liberally on all sides (including edges) with salt and pepper
2. Pre-Heat oven to 225F. Place steaks directly on one oven rack placed in the middle of the oven, this allows the heat to penetrate meat evenly on all sides. place a drip pan underneath to catch any drippings from the meat.
Heat the steaks to an internal temperature of 110F. Depending on the thickness of the steak it will take 20-40 minutes. For best results use a good digital thermometer.
Once the 110F is reached remove the steaks from the oven and place on the counter while your skillet is heating up.
3. Heat a heavy-bottomed cast-iron skillet over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, about every 20 seconds, until a golden brown crust starts to develop, about 2-4 minutes total, depending on the thickness of the steak.
4 Add garlic & herbs to the skillet and coat with the oil in the pan. remove from heat and continue to cook, flipping steak frequently, and basting with the herb & garlic oil. To baste, tilt pan slightly so that oil collects by handle. Use a spoon to pick up oil and pour it over steak, aiming at light spots. Continue flipping and basting until an instant read thermometer inserted into thickest part of steak side registers 125°F for medium rare, or 130°F for medium, 2 to 4 minutes total. Immediately transfer steak to a large heat-proof plate and pour pan juices on top. Let rest 3 to 5 minutes.
Of course everyone is familiar with the "Holy Trinity" of steaks, NY Strip, Ribeye, and Filet Mignon, but we are going to offer you some really great ideas for your next grilling adventure that you may never have heard of.
Many of these cuts have been popular in other parts of the world yet have been quite obscure here in the U.S. for one reason or the other. Innovative Chefs are often times the first to make use of these alternate cuts that are usually derived from a larger cuts and are great for grilling. These cuts will often times offer a great value for the retail consumer as well. Once these cuts find their way onto menus, they tend to end up at knowledgeable butchers looking to add variety and value for their fine selections.
A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a animal it typically weighs about 1.0 to 1.5 lb. In the past, it was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale. The hanger steak is usually one of the tenderest cut on an animal and can be marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare, to avoid toughness.
Rare Cuts typically carries both Prime Angus & Wagyu Hanger Steaks at both out stores. Hanger Steaks have a prominent "beefy" flavor and are great for Fajita's or just grilled off with salt and pepper.
If you are looking for that "Perfect Steak" Look no further than the Rib Cap! Steak-loving Foodies have a secret that they've only just started to share with their friends. It's the Ribeye Cap (Spinalis Dorsi), that highly marbled, supertender layer of meat wrapped around the Ribeye, and it's starting to show up on the menus of innovative chefs around the country. With all the flavor of the Ribeye and all the tenderness of a filet, the Ribeye cap is perfect for high dry-heat cooking methods like grilling, roasting and pan-searing. Shear force testing, which is a scientific way of testing the tenderness of different cuts, has documented the Rib Cap as being the third most tender beef muscle behind the Tenderloin and the Flat Iron. The flat, oblong muscle can be cooked in one piece as a roast, cut into individual steaks, or rolled, tied and cut into medallions, and it's ideal for a stuffed and rolled presentation.
Come into rare Cuts or order online and try some of these incredible cuts for yourself. We typically will have these cuts available in both Prime Angus & Wagyu.
Look for the next post featuring the "Petite Tender" and "Flap Steak"
prep 50 min ∙ cook 20 min ∙ makes 1 (534 g)
4 small bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon ground red pepper
1 teaspoon gumbo file (file powder)
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
4 tablespoons margarine
8 ounces boneless/skinless chicken
thighs, or 8 ounces pork butt diced
8 ounces smoked andouille
sausages, or 8 ounces kielbasa,
1 1/2 cups chopped onions,
1 1/2 cups chopped celery
1 cup bell chopped pepper
1 1/2 teaspoons minced garlic
1 can 16 oz stewed tomatos
2 cups uncooked rice (preferably
4 cups beef stock or 4 cups chicken
Combine all the ingredients in a small bowl and set aside
Use a large, heavy skillet, cast iron is best; over high heat
melt margarine; add chicken and andouille, or pork butt and
sausage, and cook 10 minutes, stirring occasionally.
Add onions, celery, bell pepper, seasoning mix and garlic;
stir and cook 10-12 minutes until well browned, scraping the
bottom of the pan well.
Stir in rice and cook 5 minutes, again scraping the pan
bottom often; add stock and tomato.
5 Bring mixture to boil; reduce heat and simmer, uncovered,
about 20 minutes, until rice is tender but still a bit crunchy;
stir a bit towards the end of the cooking time; remove bay
leaves and serve.
Such an Honor for Rare Cuts to be Grouped in with some of the Finest Chefs and Restaurants New Orleans has to offer.
Wagyu has been a bit difficult to get the last month or so. We just got in a few select loins of beautifully marbled NY Strips! Have more on back order but don't know how long before the next order comes in.