Today’s appetizer for my dad and I. Believe it or not, this was a top 5 steak of all time for me. There is no discernible difference between Walmart’s Australian Wagyu and ‘real’ Australian Wagyu that I’ve had and cooked.
Started by searing the fat cap, no oil needed. Seared on each side for 1.5 minutes on a ripping hot cast iron flipping every 45 seconds, then topped with a compound butter of rosemary, thyme, and freshly chopped garlic and then wrapped the steak in foil to finish cooking.
Pulled this bad boy off at 118°ish for a final temp of about 125°. How does it look?
by AverageDilettante
4 Comments
Looking FIRE!!
Looks good, I would maybe shoot for a slightly higher internal temp personally with such a fatty cut, but I’d still eat this all day at 125.
You know, I’ve always avoided Walmart because the one closest to me isn’t in the greatest area .. but I may have to stop by because this is probably $20 cheaper than my local butcher.
Looks tasty man!
walmart meat is a big no