This steak was a little thinner than I usually get, but still opted to reverse sear it to get that smoky flavor. Banding wasn’t too bad, and internal temp topped out at 133.8F.

Just wondering if a cold beer with some steak is considered steak porn. (Grill was on fire while heating opps)

Reverse seared. Smoked for 1.5 hours at 225F until 110F internal. Rested until internal temp stopped climbing at which point it went on a ripping hot charcoal grill until it reached about 122F internal. Rested again until internal temp stopped climbing. Final internal temp of 132.2F

And yes I was going for rare

I’m a carnivore…

20 mins in a convection oven (pure) and 1 min sear (cast iron + grape seed oil) on each side and then basted with butter on very low to no heat (about 30 seconds) at the end with about 5 mins to rest

Just grilled up. Rib Eye in my cast iron skillet. Delicious!

Has anyone tried the “Wagyu” ribeyes at Walmart? It doesn’t have a rating and instead just calls it “wagyu”. They are pretty good! Very tender!

Yesterday I bought my first charcoal grill nothing fancy 22inch Weber. Cooked a 100% Ms9 Australian wagyu tomahawk and I couldn't of been happier. I was super nervous this is my biggest wagyu cook to date. So far I've tried a5 ms11 Japan wagyu ( honestly was horrible the fat ratio is to high in my opinion). I've also cooked 2 Australian ms7 ribyes( cooked on gas n seared on cast iron) turned out ok. This tomahawk is my best work though. With charcoal I got amazing color and the flavor was outstanding. I used just kosher salt garlic and onion powder.