One of the reasons I prefer a ribeye to a fillet: I can just season it with salt, pepper and maybe garlic, grill it up, get a good maillard and midrare cook, and it's amazing. All this work to add extra fat, baste, bullshit, and since it's not a muscle that's actually ever worked, less flavor, since it hasn't been periodically doused with lactic acid and therefore pretenderized-ish (that last bit is just me taking the piss and talking out my ass, but I do personally prefer elk steaks to lazy cow steaks)
I have asked Carrara directly where can I buy a whole eye fillet like this. They gave me a number of retailers to reach out to. None of them stock Carrara meats 🤣. If you want it delivered to your home, there are a couple of wholesalers and this piece that Andy is cooking is $400 AUD for a full fillet. You will get 8-10 steaks and some left overs for your next steak sandwich, so it comes down to around $35-$38 per steak.
Okay so take away the excuse of wagu. Your statement is wholly illogical.
Intermuscular fat is what makes a steak juicy and this cut is supposed to have nearly no intermuscular fat. So you're saying it's going to start tender and turn tough?
THE ONLY WAY to cook a steak is on a charcoal grill. The reason why it doesn't come up correctly is based on skill issues. No you cannot use propane, unless you want it to smell like and taste like rotten eggs. Everyone who ever said they could do it has disappointed me. They say they can't taste it, but I can and it ruined it. Also that didn't look like a skillet. It's too deep, looks like a cross between a wok and some cheap walmart Teflon pan. Anyways this message is brought to you buy Big Charcoal.
The accent explains why he thinks a grill wouldn't be optimal. Guarantee you can do it on a grill and have it come out juicy and delicious. Just takes the right materials and that's where the problem lies.
i do not agree. the only concession i've made to grilling steaks is using a sous vide. there really is nothing that can replace the taste of a steak grilled on charcoal.
Agree that it is A good way for the least flavorful beef cut be prepared, especially when finished with butter and herbs. BUT, we often grill Wagyu cross beef with beautiful juicy results even after dry aging for up to 5 weeks. Must use proper (lower) heat after maillard is attained, and off direct flame additional fat can absolutely be introduced. Ciao
Charcoal gives it a smokiness but personally I have to baste it the whole way through which is normally BBQ sauce mixed with a drop of cider, pan fry however especially after rendering down all the fat from the steak before cooking it is better flavour with minimal work and way juicer
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Absolutely the best way and cooked to absolute perfection 👍👍👍
Agree
No, I don't. Charcoal gives a better taste to me.
Never seen it sold like that.
One of the reasons I prefer a ribeye to a fillet: I can just season it with salt, pepper and maybe garlic, grill it up, get a good maillard and midrare cook, and it's amazing. All this work to add extra fat, baste, bullshit, and since it's not a muscle that's actually ever worked, less flavor, since it hasn't been periodically doused with lactic acid and therefore pretenderized-ish (that last bit is just me taking the piss and talking out my ass, but I do personally prefer elk steaks to lazy cow steaks)
Beef fill it
I have asked Carrara directly where can I buy a whole eye fillet like this. They gave me a number of retailers to reach out to. None of them stock Carrara meats 🤣. If you want it delivered to your home, there are a couple of wholesalers and this piece that Andy is cooking is $400 AUD for a full fillet. You will get 8-10 steaks and some left overs for your next steak sandwich, so it comes down to around $35-$38 per steak.
Agreed!!!
Thank you for pronouncing all the letters. America just don’t know
Medium is the best for this reason
Okay so take away the excuse of wagu. Your statement is wholly illogical.
Intermuscular fat is what makes a steak juicy and this cut is supposed to have nearly no intermuscular fat. So you're saying it's going to start tender and turn tough?
As soon as I heard beef tallow I knew he was pro.
Big fan from Wellington your the boss . Love your work keep it up . I would listen to you . Ur the cook
THE ONLY WAY to cook a steak is on a charcoal grill. The reason why it doesn't come up correctly is based on skill issues. No you cannot use propane, unless you want it to smell like and taste like rotten eggs. Everyone who ever said they could do it has disappointed me. They say they can't taste it, but I can and it ruined it. Also that didn't look like a skillet. It's too deep, looks like a cross between a wok and some cheap walmart Teflon pan.
Anyways this message is brought to you buy Big Charcoal.
Searing in cast iron beats charcoal grill 9/10 in my opinion
Don’t ever become a cardiologist 😂🇦🇺
Eh, you can always add a compound butter after or wrap it in bacon
The one you are going to buy will not look like this…. 😂😂😂
You say lazy muscle but ive seen lazy cows destroy yards like the steel rails and deer posts were playdo lol. Muscles STRONK
Not to mention it's nearly tasteless
Pronounced "fi-lay"
The accent explains why he thinks a grill wouldn't be optimal. Guarantee you can do it on a grill and have it come out juicy and delicious. Just takes the right materials and that's where the problem lies.
sous vide for the win – noone needs that grey band!
Everybody is entitled to their own opinion…
So, this is the Uncle Roger cut of meat?
Love ya Andy, keep giving us these terrific videos.
i do not agree. the only concession i've made to grilling steaks is using a sous vide. there really is nothing that can replace the taste of a steak grilled on charcoal.
tf are those grandma/willy wonka lookin glasses bro 😭🙏
No thank you, that thing still has a heartbeat.
Where have you been? How's life? Haven't seen your posts for a very long time. Great to see you!❤
Best way to cook this nice beef . I do it the same way . Basacly the only way
Carbon Steel or ‘Nitrided’ Carbon Steel?
Agree that it is A good way for the least flavorful beef cut be prepared, especially when finished with butter and herbs. BUT, we often grill Wagyu cross beef with beautiful juicy results even after dry aging for up to 5 weeks. Must use proper (lower) heat after maillard is attained, and off direct flame additional fat can absolutely be introduced. Ciao
Yes doctor flesh
I concur🎉
Charcoal gives it a smokiness but personally I have to baste it the whole way through which is normally BBQ sauce mixed with a drop of cider, pan fry however especially after rendering down all the fat from the steak before cooking it is better flavour with minimal work and way juicer