Hire a chef because I wouldn’t trust myself to do it right lol
LeftTemporary6134
Raw
JeffSpoons
Reverse sear!
No_Needleworker_9921
bbq pit if you got one
SeaOrganization6120
500 degrees stainless steel pan for 1 minute each side done and dusted
ronnietea
With some sort of heat
bioresource
Sous vide + reverse sear!
Sensitive-Put-6416
I was in anatomy class looking at a cerebellum thinking that looks like a delicious fillet
Acceptable-Lunch7261
While blasting Japanese Hit Music, getting smashed on Sake, with a bath robe on as a kimoto and a bandana as a head band, smoking a cigarette. Gets the best results every time. Doesn’t matter how you cook it. The spirit of the Kobe will be with you.
AnimalsAndFog
Is it me or is this all a bit overcomplicating things? Heat up that pan to max, drop of oil/duck fat (go ahead,sue me), drop in the meat,1-2 min max both sides (optionally cut as cubes), out,gjve it a minute,sone salt and pepper and done? No?
MaDpYrO
OP there’s a bunch of wrong advice in this thread.
First off, this piece of meat is enough to feed four or five people.
I’d you don’t melt off the fat completely – which would be a waste, it’s going to be incredibly rich.
I love A5 wagyu but not as a steak like this. It should be thinly sliced and grilled for a very short time. That’s the only way I have ever had it served in Japan.
For a steak. Well in the teppanyanki places actually cooking something somewhat like steak they first brown both sides briefly.
Then they start slicing into batons a few centimeters across and brown every side of that baton in a very miniscule amount of oil and maybe butter.
The it is sliced into bite size pieces and served in batches of approximately 100grams, on the rarer end of medium rare.
Any kind of long term cook such as the reverse sear or sous vide will melt all the fat as Wagyu fat will generally start to render at around 40 degrees celsius
darthhue
I would recommend it as sashimi
MilkMaidHil
Med high to high heat steel pan or cast iron if no steel. Do not season before cooking. 1-1.5 minutes per side MAX. Remove from pan. Rest at the very least 5 minutes. Taste before seeing if you want to very lightly dust with sea salt.
ProfessorGlittering2
Sessions
NechesNectar
I usually start with removing plastic
whitemoon2772
Stick it in your muffler, it’s done when it shoots out!
Sea_Baseball_7410
Reverse sear.
frostonwindowpane
Cast iron, garlic butter, thyme sprig.
Jim_in_tn
Cut it into strips and then cook on all sides in a cast or carbon pan
19 Comments
Hire a chef because I wouldn’t trust myself to do it right lol
Raw
Reverse sear!
bbq pit if you got one
500 degrees stainless steel pan for 1 minute each side done and dusted
With some sort of heat
Sous vide + reverse sear!
I was in anatomy class looking at a cerebellum thinking that looks like a delicious fillet
While blasting Japanese Hit Music, getting smashed on Sake, with a bath robe on as a kimoto and a bandana as a head band, smoking a cigarette. Gets the best results every time. Doesn’t matter how you cook it. The spirit of the Kobe will be with you.
Is it me or is this all a bit overcomplicating things? Heat up that pan to max, drop of oil/duck fat (go ahead,sue me), drop in the meat,1-2 min max both sides (optionally cut as cubes), out,gjve it a minute,sone salt and pepper and done? No?
OP there’s a bunch of wrong advice in this thread.
First off, this piece of meat is enough to feed four or five people.
I’d you don’t melt off the fat completely – which would be a waste, it’s going to be incredibly rich.
I love A5 wagyu but not as a steak like this. It should be thinly sliced and grilled for a very short time. That’s the only way I have ever had it served in Japan.
For a steak. Well in the teppanyanki places actually cooking something somewhat like steak they first brown both sides briefly.
Then they start slicing into batons a few centimeters across and brown every side of that baton in a very miniscule amount of oil and maybe butter.
The it is sliced into bite size pieces and served in batches of approximately 100grams, on the rarer end of medium rare.
Any kind of long term cook such as the reverse sear or sous vide will melt all the fat as Wagyu fat will generally start to render at around 40 degrees celsius
I would recommend it as sashimi
Med high to high heat steel pan or cast iron if no steel. Do not season before cooking. 1-1.5 minutes per side MAX. Remove from pan. Rest at the very least 5 minutes. Taste before seeing if you want to very lightly dust with sea salt.
Sessions
I usually start with removing plastic
Stick it in your muffler, it’s done when it shoots out!
Reverse sear.
Cast iron, garlic butter, thyme sprig.
Cut it into strips and then cook on all sides in a cast or carbon pan