Nearly 4lb, 4in thick (3.75 lb, 3.75 in) A5 Wagyu Ribeye from Japan
by fennelfrog
35 Comments
mitchellpatrice
You have to upload the money shot! That’s a good looking steak!
grip_n_Ripper
Very carefully.
AHwCaroline
Omgggggg that is a wild cut! I think you just put it in your mouth and let it melt /s
NWO_IV_LIFE
Grind it up and use it as the meat for a box of Hamburger Helper.
Dangerous-Cover-3791
Sear and broil
Imalawyerkid
Boil it hard in milk. Serve with a side of jelly beans, raw.
DoqHolliday
You could cut it in two honestly
Horizontally, to be clear
DoqHolliday
Do NOT smoke it, JFC
jimmyre10
I’d slice it into thin steaks. Then cut those steaks in half. I doubt you’d be able to put down much more than that without feeling a little sick. Some salt and then toss em into a hot cast iron – no oil needed.
Edit: you should also try taking a chunk of it and slicing it suuuuper thin and small, then adding some salt and blow torching it. Add it over some rice and eat it sushi style
Please_Take_Me_Home
Reverse sear
AbilityDizzy427
Reverse sear it. Throw it on a grill with some wood chunks until it hits about 105/110 internal then sear tf out of it
IAmSportikus
I mean, I’d probably make thinner strips, looks like you could get 2 easily, maybe 3. Then you could cube it up like the do over there and grill it teppanyaki style (I think that’s right?
Cut it in half length wise maybe twice and look up on how Japanese chefs cook Wagyu steak
Evening-Dog-6777
Cook in the oven to a bit under preferred temp and then sear over high heat. I would recommend cutting it into much thinner steaks, unless you’re cooking for a large group and this is a sharing steak. A5 tastes great but will wreck your stomach if you eat it like normal beef.
Ok_Bet2898
Cut into thin slices and sear lightly like the Japanese do.
SnooWalruses438
Teppanyaki. Do *not* cook that thing all at once. That is enough for 8 people.
youtube will be a better friend to you than reddit in this situation.
SlightPollution359
Dump some water on it
Caretaker304wv
Heat
Dapper-Control-108
Take half the fat cap, render it with garlic and your preferred herb. Maybe thyme or rosemary. Use the rendered fat to sear and baste. 2 min on each side high heat, then oven at 375 until you get an internal temp of 140 f
onceknownasmike
Sous vide 6 hours at 137. Broiler to sear
AnakinSkycocker5726
Pan sear VERY carefully. If you over cook it you’ll ruin it.
Lost-Engineer6669
Deep fry @525 for 35mins, dip in ketchup
JamAndJelly35
I know is not going to be popular but I prefer A3 and A4 over A5. I know I’ll get hell for saying that but it’s just too rich for me. I had this in Osaka with my wife and it was an A4 cut that absolutely melted in my mouth. The next day we went to Kobe and had the 2nd pic (see below) and like many have said, it’s just way too much. Just super unctuous and need other things paired with it to cut the richness.
35 Comments
You have to upload the money shot! That’s a good looking steak!
Very carefully.
Omgggggg that is a wild cut!
I think you just put it in your mouth and let it melt /s
Grind it up and use it as the meat for a box of Hamburger Helper.
Sear and broil
Boil it hard in milk. Serve with a side of jelly beans, raw.
You could cut it in two honestly
Horizontally, to be clear
Do NOT smoke it, JFC
I’d slice it into thin steaks. Then cut those steaks in half. I doubt you’d be able to put down much more than that without feeling a little sick. Some salt and then toss em into a hot cast iron – no oil needed.
Edit: you should also try taking a chunk of it and slicing it suuuuper thin and small, then adding some salt and blow torching it. Add it over some rice and eat it sushi style
Reverse sear
Reverse sear it. Throw it on a grill with some wood chunks until it hits about 105/110 internal then sear tf out of it
I mean, I’d probably make thinner strips, looks like you could get 2 easily, maybe 3. Then you could cube it up like the do over there and grill it teppanyaki style (I think that’s right?
Or if you wanna do the whole thing, sous vide it
https://preview.redd.it/4b4l4p5cuuue1.png?width=1178&format=png&auto=webp&s=4b9be8182d377963019063692e94520f779e0d41
Cut it in half length wise maybe twice and look up on how Japanese chefs cook Wagyu steak
Cook in the oven to a bit under preferred temp and then sear over high heat. I would recommend cutting it into much thinner steaks, unless you’re cooking for a large group and this is a sharing steak. A5 tastes great but will wreck your stomach if you eat it like normal beef.
Cut into thin slices and sear lightly like the Japanese do.
Teppanyaki. Do *not* cook that thing all at once. That is enough for 8 people.
Man just have it as is.
[https://www.youtube.com/shorts/aNn-9dw3g4s](https://www.youtube.com/shorts/aNn-9dw3g4s)
youtube will be a better friend to you than reddit in this situation.
Dump some water on it
Heat
Take half the fat cap, render it with garlic and your preferred herb. Maybe thyme or rosemary. Use the rendered fat to sear and baste. 2 min on each side high heat, then oven at 375 until you get an internal temp of 140 f
Sous vide 6 hours at 137. Broiler to sear
Pan sear VERY carefully. If you over cook it you’ll ruin it.
Deep fry @525 for 35mins, dip in ketchup
I know is not going to be popular but I prefer A3 and A4 over A5. I know I’ll get hell for saying that but it’s just too rich for me. I had this in Osaka with my wife and it was an A4 cut that absolutely melted in my mouth. The next day we went to Kobe and had the 2nd pic (see below) and like many have said, it’s just way too much. Just super unctuous and need other things paired with it to cut the richness.
https://preview.redd.it/t91768l4ivue1.jpeg?width=4000&format=pjpg&auto=webp&s=28346073f388f792e19c00b0a5913bafcfcb2d6a
Boof it
I think I’m in love
By handing it off to somebody better than me
Reverse sear
High Heat, only salt and pepper. Eat it rare
Fry pan
Naked with a boner
Toss some garlic salt on it. Preheat the oven to 400. Open the door and walk past real slow
Wagyu hits different. I can put away a 24z UDSA prime bone-in ribeye….I cannot eat more than 8oz of A5 wagyu.
Trim and render the fat. Its pure gold. Even the left over bits are crunchy and nice.
Slice the remain steak into 4 x 1″ thick steaks.
I wouldn’t season it. You can always add salt after with each slice
Flash sear over coals as hot as satan’s pie hole.