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Washugyu Ribeye Help

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ACartelli May 19, 2013 01:40 PM

Bought some of these steaks to treat ourselves, and we really don't want to mess them up being what we spent.

Going to grill them med-rare, but should we even marinate these? Just salt and pepper?

Please advise!

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    acgold7 RE: ACartelli May 19, 2013 01:58 PM

    If it were me, I wouldn't marinate. Just Kosher salt, then straight onto the grill. Not even pepper, which cold burn -- I'd save that for the table to taste.

    3 Replies
    1. re: acgold7
      grampart RE: acgold7 May 19, 2013 02:06 PM

      Same here. Enjoy the unadulterated taste of the meat.

      1. re: grampart
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        acgold7 RE: grampart May 19, 2013 02:21 PM

        And to be honest, I'm not even sure I'd grill them. I'd probably want to sear them in a pan and finish them in the oven so as to not interfere with the natural flavor at all. I'd probably use this method:

        http://youtu.be/HmyKDoOEPY8

        I'd be concerned that the grill itself would add too much of its own flavor. But that's a matter of personal taste, of course.

        1. re: acgold7
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          ACartelli RE: acgold7 May 19, 2013 02:42 PM

          Thanks for the tip! Def. don't want to mess this up.

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      hetook RE: ACartelli May 19, 2013 02:10 PM

      Grill with salt...put out an umami style dip if desired.or leave plain.

      1. ipsedixit RE: ACartelli May 19, 2013 06:48 PM

        I really think Kobe-style ribeye is too rich to prep/eat as steak.

        I would save your Washugyu Ribeye to use in shabu-shabu. Slice thin, a quick swim in the broth and go at it.

        1. Jimonthebeach RE: ACartelli May 19, 2013 07:01 PM

          No pre salting/brining. Medium heat so as to allow time for the marbled fat to melt a bit. Salt to taste after grilling. No more than medium rare; maybe 120 to 125 and off the grill to rise 2 to 5 degrees over a 5 to 10 minute rest.

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