First steak I’ve ever cooked and it was a NY strip Wagyu. Please ignore the potato wedge disaster.
I used to think Wagyu was overhyped, but after trying for the first time I can say I understand the hype! Sooooo rich and delicious.
by Hottjuicynoob
24 Comments
Virtual-Window8747
This whole plate is a disaster
ShoulderPossible9759
The potato wedges aren’t the only disaster going on…
chipsdad
You need much more heat and less time. Cook to 125-135°F internal depending on how done you like, and rest five minutes before eating.
The potatoes needed more heat, also.
BackgroundProud8650
People in the comments don’t understand that others might not like their steak rare 😱
thingsihaveseen
I hope you enjoyed it! There’s for sure room for improvement, but that’s how we all start. I’d recommend a higher heat and less cook time. Even if you are going for medium, you’ll enjoy a better sear on the outside. Congrats on your first steak!
Theo_earl
How is it under cooked on the outside and over cooked on the inside hahahahahahahaaaaaa
AnalCuti
What happened?
Sabonisj88
What’s up with all the posts lately saying “first steak I’ve ever cooked”? Have all these people seriously never cooked a steak before and want feedback or are they full of shit? As far as this steak is concerned, I guess I believe OP because it has no sear and it’s overcooked in the middle, but I still question how nobody has ever cooked a steak before lol.
abrokenspork
First off… Why use a wagyu for first time? Second id say the grill heat needs to be higher when you out the steak on it.
_d_c_
Taking a guess – you probably did not wait for grill to fully heat up before throwing the steak on?
jeanmichd
Did you use a pan?…. At least get a cast iron skillet and wait for it to be really hot…
Lo-Fi_Pioneer
Commendable job for a first timer! I certainly did far worse on my house several attempts. Give overcooked it for my liking, but the nice thing about a NY strip is that can take a bit of a higher internal and still be fine. As said elsewhere, higher temp and faster cook to get a nice crust with a good medium rare temp inside. Direct heat all the way with a steak like that. At that thickness you don’t really want to play around too much with reverse sear, etc. A couple minutes per side with intense direct heat, moving it around regularly to get a nice even crust(grill marks are old news these days) is all you’re gonna need. As for seasoning, I always dry brine over night. Salt only. I don’t pepper until the last minute of grilling. That way the pepper toasts rather than burns. Light brush of melted garlic butter while it rests and you’re good to go.
Yurastupidbitch
If you don’t know how to cook steak, you have no business cooking a wagyu cut, let alone “potato wedges”.
RememberMeCaratia
Im sure the steak turned out excellent. Wagyu is the kind of meat where it maintains a good level of juiciness even when pushed into medium well.
That said, the steak can definitely use more intense heat and less time on the grill. Maybe half a minute less.
Mattrapbeats
It will go better next time
megabratwurst
Honestly this isn’t great but could be much much worse. My constructive criticism is that you should cook your steak in indirect heat slowly on the grill until it gets to about 120, then throw it in direct heat and flip it every 30 seconds or so until you get a good sear on both sides. I like to use beef tallow while searing to help get a better crust and it improves the flavor. I wouldn’t even consider doing the potatoes on the grill unless they were wrapped in foil and cooked indirectly. I’d rather cook them in an oven or air fryer, it’s extremely simple. I like to coat the potatoes in olive oil and season them with season salt or salt, pepper, and garlic powder before cooking. You don’t have to do this but I’d recommend dry brining your steak for at least an hour before cooking. That’s basically putting the salt on your steak and letting it sit on a wire rack exposed to the air in your fridge. Doing this will help evenly season your steak and retain the juices when cooking, I’m pretty sure it helps keep it tender too. Don’t put salt on a second time after the dry brine but go ahead and put the other seasonings you use on, but i typically just add pepper, garlic powder, and maybe onion powder after the dry brine. Honestly if you have a good quality wagyu I wouldn’t even bother with anything other than salt though, except maybe pepper if you feel like you really need it. Doing all this will make even a choice steak a much better steak than you’ll probably have nearly anywhere else. It doesn’t hurt to top your steak with a little bit of butter once you let it rest too, or if you’re feeling extra fancy a compound butter. By the time it’s all said and done your steak should finish at about 130, have a good crust, be very moist and tender, and have some extra flavor from the fats we added
Corporate_Chinchilla
This would be a beautiful cross post to r/NoSear
tojohvnn4556
Straight to jail with the wedges
LindaFlies777
Looks delish
juice-wala
I didn’t know it was possible but that steak looks dryer on the inside than it does on the outside
SiennaYeena
Higher quick direct heat followed by time in indirect heat. I do the firmness test by touch to see if my steak is done. But a wireless bluetooth thermometer is the best way to get a perfect medium rare.
Neat-Complaint5938
Jail
DanJDare
hahaha potatoes are so hard to cook. You’d think they’d be easy but they are horrible bastards.
Steak looks great!
brad_hd
First i will start with the grade and origin of wagyu needs to be said. I’m assuming American wagyu Grade 3 but it’s hard to tell. First i will say that wagyu fat renders muchhhhh quicker and at locker temps than regular steak. If you handle a rested Wagyu steak with bare hands your body heat should melt the fat leaving you with greasy hands it’s that much of a difference. Wagyu should be cooked about 10-15 degrees farenheit less than you prefer normal cuts. Start with a hotter cooking surface for a better sear, and never feel bad about using a thermometer to check steak temp. Wagyu is very difficult to cook properly, end of the day i would much this down so fast without a complaint in the world. Good job man
24 Comments
This whole plate is a disaster
The potato wedges aren’t the only disaster going on…
You need much more heat and less time. Cook to 125-135°F internal depending on how done you like, and rest five minutes before eating.
The potatoes needed more heat, also.
People in the comments don’t understand that others might not like their steak rare 😱
I hope you enjoyed it! There’s for sure room for improvement, but that’s how we all start. I’d recommend a higher heat and less cook time. Even if you are going for medium, you’ll enjoy a better sear on the outside.
Congrats on your first steak!
How is it under cooked on the outside and over cooked on the inside hahahahahahahaaaaaa
What happened?
What’s up with all the posts lately saying “first steak I’ve ever cooked”? Have all these people seriously never cooked a steak before and want feedback or are they full of shit? As far as this steak is concerned, I guess I believe OP because it has no sear and it’s overcooked in the middle, but I still question how nobody has ever cooked a steak before lol.
First off… Why use a wagyu for first time? Second id say the grill heat needs to be higher when you out the steak on it.
Taking a guess – you probably did not wait for grill to fully heat up before throwing the steak on?
Did you use a pan?…. At least get a cast iron skillet and wait for it to be really hot…
Commendable job for a first timer! I certainly did far worse on my house several attempts. Give overcooked it for my liking, but the nice thing about a NY strip is that can take a bit of a higher internal and still be fine. As said elsewhere, higher temp and faster cook to get a nice crust with a good medium rare temp inside. Direct heat all the way with a steak like that. At that thickness you don’t really want to play around too much with reverse sear, etc. A couple minutes per side with intense direct heat, moving it around regularly to get a nice even crust(grill marks are old news these days) is all you’re gonna need. As for seasoning, I always dry brine over night. Salt only. I don’t pepper until the last minute of grilling. That way the pepper toasts rather than burns. Light brush of melted garlic butter while it rests and you’re good to go.
If you don’t know how to cook steak, you have no business cooking a wagyu cut, let alone “potato wedges”.
Im sure the steak turned out excellent. Wagyu is the kind of meat where it maintains a good level of juiciness even when pushed into medium well.
That said, the steak can definitely use more intense heat and less time on the grill. Maybe half a minute less.
It will go better next time
Honestly this isn’t great but could be much much worse. My constructive criticism is that you should cook your steak in indirect heat slowly on the grill until it gets to about 120, then throw it in direct heat and flip it every 30 seconds or so until you get a good sear on both sides. I like to use beef tallow while searing to help get a better crust and it improves the flavor. I wouldn’t even consider doing the potatoes on the grill unless they were wrapped in foil and cooked indirectly. I’d rather cook them in an oven or air fryer, it’s extremely simple. I like to coat the potatoes in olive oil and season them with season salt or salt, pepper, and garlic powder before cooking. You don’t have to do this but I’d recommend dry brining your steak for at least an hour before cooking. That’s basically putting the salt on your steak and letting it sit on a wire rack exposed to the air in your fridge. Doing this will help evenly season your steak and retain the juices when cooking, I’m pretty sure it helps keep it tender too. Don’t put salt on a second time after the dry brine but go ahead and put the other seasonings you use on, but i typically just add pepper, garlic powder, and maybe onion powder after the dry brine. Honestly if you have a good quality wagyu I wouldn’t even bother with anything other than salt though, except maybe pepper if you feel like you really need it. Doing all this will make even a choice steak a much better steak than you’ll probably have nearly anywhere else. It doesn’t hurt to top your steak with a little bit of butter once you let it rest too, or if you’re feeling extra fancy a compound butter. By the time it’s all said and done your steak should finish at about 130, have a good crust, be very moist and tender, and have some extra flavor from the fats we added
This would be a beautiful cross post to r/NoSear
Straight to jail with the wedges
Looks delish
I didn’t know it was possible but that steak looks dryer on the inside than it does on the outside
Higher quick direct heat followed by time in indirect heat. I do the firmness test by touch to see if my steak is done. But a wireless bluetooth thermometer is the best way to get a perfect medium rare.
Jail
hahaha potatoes are so hard to cook. You’d think they’d be easy but they are horrible bastards.
Steak looks great!
First i will start with the grade and origin of wagyu needs to be said. I’m assuming American wagyu Grade 3 but it’s hard to tell. First i will say that wagyu fat renders muchhhhh quicker and at locker temps than regular steak. If you handle a rested Wagyu steak with bare hands your body heat should melt the fat leaving you with greasy hands it’s that much of a difference. Wagyu should be cooked about 10-15 degrees farenheit less than you prefer normal cuts. Start with a hotter cooking surface for a better sear, and never feel bad about using a thermometer to check steak temp. Wagyu is very difficult to cook properly, end of the day i would much this down so fast without a complaint in the world. Good job man