Jon's steak method: Revision history

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11 May 2025

  • curprev 20:3320:33, 11 May 2025‎ Niels talk contribs‎ 3,903 bytes +175‎ No edit summary Tag: Visual edit
  • curprev 20:3220:32, 11 May 2025‎ Niels talk contribs‎ 3,728 bytes +3,728‎ Created page with "If you grill true Wagyu this method gets some modifications.  This also needs modifications for some of the interesting "butchers cuts" you can get that may need to be kept rare but are thin. * Steak selection ** I prefer thick cut steaks without bone in them.  Bone is just a thermodynamic anchor that makes for a more complicated piece of meat to grill. ** I like very thin marbling but a lot of it.  Like, white lines in the meat that are as thin as possible.  If the..." Tag: Visual edit
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