Uploaded July 2026 | Updated September 2026, 3 weeks ago

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All my steak “research” around the globe has made me a formidable steak maker.

Y’all hungry??


Wagyu angus tomahawk
A5 wagyu


Tomahawk:

Dry salt brine in the fridge over night

Reverse sear:

Medium temp wood pellet smoking

Out 10 degrees before desired temp, brief rest

500+ degree carbon steel griddle on a propane smoker 60 second side sears, 30 second edges.

5 min rest.


Wagyu:

500+ degree carbon steel griddle

60 seconds a side
30 second ish edges

Short rest