I just cooked two of these myself. Same cut and size. I didn't know it was possible to get an euphoric feel from eating something. Absolutely the best steaks, and meat for that matter, I've ever had in my life. The gal I shared them with agreed, knees buckled. I did mine over a charcoal grill though. No flair ups. The crust was perfect, meat still melt in your mouth. I just ordered two more because I need them in my life again!
Up until your video i have heard nothing but good things about SRF. Now after watching your video I am definitely going to be buying there products! That looked absolutely delicious!👍👍
Thank you!!!! I’ve been thoroughly satisfied with their stuff. Started off small and then started going with bigger more expensive cuts. I’ve got no complaints so far and the quality is excellent! Thanks again for watching!!
Thank you for your excellent video. I just sent a couple of the SRF NY strips gold to a good friend based on your review. Thank you so much and keep up the good work!!
So funny I was looking for a video like this 2 days ago when I ordered these. there supposed to be here tonight hopefully, ill get to cook it tonight. I'm going to do 1 sous vide and one on the cast iron.
I'm from washington and use to shop regularly at stores that sold snake river but the prices of beef have gone through the roof I remember ribeye being almost half the price it is today just 5-6 years ago.
@@newenglandfirecookin2885 I'm eating alot of pork lately lol. The store (haggen) that sells srf prides itself on being more expensive then safeway (the biggest grocery stores on the west coast)all while the dairy industry is subsidized. Pricing doesnt make sense and I dont think inflation is the cause. Snake river farms is just on the other side of the mountain from me granted they're not in just 1 locations.
@@spensinthevalley3099 you could be right about the inflation. I was just on the wagyu shop’s website and their prices haven’t changed. I know the JBS attack set production back quite a bit. A lot of people around here stocked up and wiped out local super markets and places like Costco. Since then beef prices have remained high. I haven’t checked SRF prices in awhile though
@@newenglandfirecookin2885 the wipeout happened here too. I dont think the prices have really spiked since the pandemic. I'm interested now how the jbs has affected me locally now. Probably should just start going to the many local butchers offering wholesale. Still havent tried real wagyu yet, should make a point to make srf as my first piece.
Do you think sous vide is a good alternative to pan only? Of course id pan sear them after the sous vide but i'm worried about my consistency on pan only
They were frozen solid when I got them, gave em a gradual thaw in the fridge and then patted them dry before seasoning. Slightly oxidized but nothing like I’ve seen when I’ve trimmed briskets. All in all these bad boys were unreal
1. I did this video before I was an affiliate for SRF. Notice how I don’t mention any affiliate program in the video. I put the link in the description just this past July. All new videos that feature products that I have affiliate links for I talk about my affiliation with them at the closing of each video. 2. At the time I shot this video I purchased the steaks out of my own pocket. SRF did not send me them. 3. It’s my opinion that these steaks are worth the money. If you disagree then that’s fine but accusing me of being dishonest is not. I’ve worked hard on this channel for the past 4 years and the last thing I would do is mislead the ppl who have done me the courtesy of subscribing to my channel and watching my content. Thank you for watching
I didn’t establish the thickness they arrived that thick. I didn’t eat them raw I cooked them. As far as the thickness goes that would be a better question for SRF. And as far as 8 inches around is concerned I’ve never seen a filet with a circumference that large
@@jlmurray9988 so several years ago my buddy Matt lost his dad to esophageal cancer. Fire a few years afterwards he held the Annual Lazy Pines Redneck Fest in Memory of Charlie Wright. And a bunch of us would volunteer our time, grills, and meat to put out a spread for a couple hundred people that lasted all day. Wives and girlfriends cooked sides, one of the old timers would sell moonshine by the jar, guys would snag wooden pallets and skids from their workplaces for a massive bonfire etc. It was a great time. I got my foot in the door cooking beer can chickens on a Chargriller barrel grill using a two zone fire and hickory wood chunks and it just snowballed from there. The other part of it was just getting tips, tricks and techniques from my brother. James has cooked high end events and has bumped elbows with Michelin rated chefs like Jacques Pepin and Thomas Keller. He’s also cooked at the James Beard house in NYC, and he’s a professional butcher on top of all of that. He’s a huge contributor to this channel he just prefers to not be on camera. He’s recently been getting immersed in open pit rotisserie cooking so I hope to show some of that on the channel soon
So confused on why you pulled them at 137.. you cooked them medium. Not close to medium rare. It’s medium. With a cut like that it hurts to see it cooked that long. The way you cooked it you should pull at 132 mac
I cook it like I like it. In just about every vid I suggest the the ppl watching make it their own and get creative. I have friends that like their steaks from rare to well done. With me it depends on the steak. If you watch my A5 wagyu video I cooked that rare-mid rare tops. When you spend good $ on steaks it’s nice to be able to choose how you want to cook it.
True. Everybody likes their steaks different temps. Just not sure what the point of the thyme was. Without a lot of butter to baste with it's basically just burning in the pan.
Medium? How. Fucking. Dare. You. Eating a steak like that any way other than rare, or even medium rare if you accidentally cooked it too long, should land you in jail.
That’s your taste and you’re entitled to it. When you pay in the triple digits for steak you can cook them how you wish. No profanity in the comments please. We are a positive channel and we’d like to keep it that way. Thank you!!!
