Did this for the wife and I. American Wagyu beef cap of ribeye and some shrimp. Dry brined the ribeye cap first. Smoked it in the smoker just long enough to get it to about 115 or so. Reversed seared it on the open fire. Rested it while I steamed shrimp. Then covered the steak in portabella mushrooms sauteed in red wine and butter. Dang fine eating if I must say so myself!
wow, thats some fine dinning right there. great job 
Ya that looks fantastic
Looks great, where do you get the American Waygu? I also don’t think I’ve ever had that cut, interesting!
Is Waygu really better than ‘regular’ beef? I have often thought about getting it and then I see the price 
No better way to prepare a steak than reverse searing.
WOW that looks Yummy !!!! Nothing beats a little surf and Turf.
That’s the best part of every ribeye steak. Where did you find a meat market that separates that. I would think that would drastically lower the price per pound of the rest of the rib roast.
I purchased online through Snake River Farms. It is expensive but it is worth it. And yes Wagyu, even American Wagyu which is cross bred with high quality Angus is still far above any prime cut rib eye you will find. The rib eye cap is just under the fat cap and about one and half to two inches of the meat under that. A true delicacy. I could have thrown the shrimp away honestly it was that good. This was was about twenty ounces.
Cooked perfectly! Bet it melted in your mouth
Did this for the wife and I. American Wagyu beef cap of ribeye and some shrimp. Dry brined the ribeye cap first. Smoked it in the smoker just long enough to get it to about 115 or so. Reversed seared it on the open fire. Rested it while I steamed shrimp. Then covered the steak in portabella mushrooms sauteed in red wine and butter. Dang fine eating if I must say so myself!
That is truly a meal for a very special occasion for you and the wife or the family Sir!!
Thanks Denny! The special occasion was we were hungry! 
You must be logged in to reply to this topic.
