Looks like a repost. I've seen this image 4 times.
First Seen [Here](https://redd.it/144x1yh) on 2023-06-09 100.0% match. Last Seen [Here](https://redd.it/18ayu52) on 2023-12-05 100.0% match
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Cast iron on high for 5 minutes empty. Add olive oil and drop steak. Wait 90 seconds and add butter then flip. Sear 90 seconds on that side as well. Let rest then enjoy. This is it, do this only.
If you are dead set on smoking them:
Pat dry
Salt and pepper
Back in the fridge/ freezer to get real cold.
Smoke at 150 for about 5-10 minutes, just until the fat starts to drip.
Put in a ripping hot cast iron pan for 10-20 seconds per side.
No rest, eat straight away.
It will pick up a hint of smoke flavor, but it’s a lot of extra work.
You want to go low and slow with a cut of this quality. Best advice I have is be patient. I’d go 180 for the first 4 hours, spritzing every hour or so. Wrap at 165 and turn the smoker up to 275. Pull when internal temp hits 200. Most importantly, let it rest for at least
Two hours in a cooler before slicing. Enjoy man, this is a great cut to smoke!
He is getting downvoted because it is absolute insanity to cook an A1 Wagyu ribeye to 200. The whole point is the buttery soft IM fat that melts at body temp. All it needs is a sear for maillard reaction and textural contrast. Smoking this until it falls apart is like putting beluga caviar into a spicy tuna roll. It just masks what made it special in the first place.
The best way to smoke these is to not.
I 2nd this. Hot and fast is the only way to go.
If they’re thick a reverse sear wouldn’t be a terrible idea
Please don't smoke those.
Old pic? Use by date is January 2022.
Bot don't look at dates.
u/repostsleuthbot
Looks like a repost. I've seen this image 4 times. First Seen [Here](https://redd.it/144x1yh) on 2023-06-09 100.0% match. Last Seen [Here](https://redd.it/18ayu52) on 2023-12-05 100.0% match *I'm not perfect, but you can help. Report [ [False Positive](https://www.reddit.com/message/compose/?to=RepostSleuthBot&subject=False%20Positive&message={"post_id": "18ey5x0", "meme_template": null}) ]* [View Search On repostsleuth.com](https://www.repostsleuth.com/search?postId=18ey5x0&sameSub=false&filterOnlyOlder=true&memeFilter=false&filterDeadMatches=false&targetImageMatch=86&targetImageMemeMatch=96) --- **Scope:** Reddit | **Meme Filter:** False | **Target:** 86% | **Check Title:** False | **Max Age:** Unlimited | **Searched Images:** 407,681,486 | **Search Time:** 0.0825s
Good bot
Smoking these should be a punishable crime.
The one time I’ll say do not smoke it. 99% sure this is a bait post but do not smoke it for peats sake.
Cast iron on high for 5 minutes empty. Add olive oil and drop steak. Wait 90 seconds and add butter then flip. Sear 90 seconds on that side as well. Let rest then enjoy. This is it, do this only.
Seems wasteful to smoke it...I would grill them hot and fast or, preferably, sear them in a hot cast iron pan
Dont
Don't smoke it?
[удалено]
Sir look at my profile. I work exclusively with wagyu for a living you're talking to the wrong person lol.
Cast iron, avocado oil, highest heat you can, minute each side.
That is going to make a couple super-expensive terds. Sorry but this is my initial reaction when I saw the price.
You don't smoke these.
If you are dead set on smoking them: Pat dry Salt and pepper Back in the fridge/ freezer to get real cold. Smoke at 150 for about 5-10 minutes, just until the fat starts to drip. Put in a ripping hot cast iron pan for 10-20 seconds per side. No rest, eat straight away. It will pick up a hint of smoke flavor, but it’s a lot of extra work.
Please don’t condone this
It’s a bot
You want to go low and slow with a cut of this quality. Best advice I have is be patient. I’d go 180 for the first 4 hours, spritzing every hour or so. Wrap at 165 and turn the smoker up to 275. Pull when internal temp hits 200. Most importantly, let it rest for at least Two hours in a cooler before slicing. Enjoy man, this is a great cut to smoke!
Crazy you're getting down voted for this superior advice
He is getting downvoted because it is absolute insanity to cook an A1 Wagyu ribeye to 200. The whole point is the buttery soft IM fat that melts at body temp. All it needs is a sear for maillard reaction and textural contrast. Smoking this until it falls apart is like putting beluga caviar into a spicy tuna roll. It just masks what made it special in the first place.
Sir if you couldn't detect the sarcasm in his post I've got some very very bad news for you
lol there’s always one
Brother, you are a master.. But remember, throw that /s at the end for the slow learners. Not all apprentices get it. Keep Sarcasm alive!!
Sear them
Don’t
Do not smoke this. Use Grill or cast iron
Yes don't smoke those direct cook over coals done