400 degree convection oven, in a ceramic coated cast iron skillet. Usually flip twice, two leave-in temp probes. Pull at 115F, flip a few more times as it soaks up residual heat from the skillet on the stovetop.
I decided to give the gift of meat to a few of my family members and close friends for Christmas. The SRF gold Ribeye roast (7.7lb) that I orriginally purchased for a Thanksgiving that never happened was cut into steaks along with a SRF black Strip-loin primal/roast (14 lb) and a (3.5 lb).
This is the way to go for getting reasonable pricing on Wagyu (especially with promos/coupons). Along with the 20 or so steaks that I cut (12-17 oz) and vacuum sealed I had a beautiful 4 lb vein-end strip roast and enough trimmings to make a healthy batch of some incredible stroganoff. Not to mention the fact that the Wagyu fat trimmings are great for using as a cooking oil.
One's opening near me, but it looks like they mainly do mail order. Looks like a pretty decent selection at pretty decent prices, anybody order from them before, or am I going to have to guinea pig it?