The full ribeye I purchased was 2.25 lbs so I cut it into roughly 1/4s cooking one each my 8 year old and myself last night. I picked one of the thicker cuts thinking the cooking process would be similar to a regular prime steak. I seasoned them with just a bit of salt and let them come up in temp for a little while. It's amazing how hard they are because of the fat content and people are right that you can feel them melting in your hands when you touch them. I heated up a pan and cooked them on all sides for about a minute each side as I was worried about overcooking. When I pulled them off I cut them open and decided to let them cook a little more through. They came out amazing. And my bougie 8 year old loved them. Def melt in your mouth. My take away is that thicker is not as good on these, I would think right around an inch is best and I like the idea of cutting up into smaller cubes as opposed to cooking whole steaks. 9.5/10 and already grabbed some more. With a few changes will easily be 10/10 next time!! Thanks for all the advice
by doc2178
30 Comments
That steak is amazing!
Regarding the amount of fat in there, I would give it some more heat to render the fat and get a better crust.
A high fat steak like this can easily handle medium.
Looks great! Definitely would do more heat on it though
that still raw.
Just need to sear both sides on high heat and done for wagyu. Gotta get that crust, but still be medium rare.
Are you going to post another update after it’s cooked?
For wagyu it has so much fat that even past medium it will still be juicy and tender. Personally I like my meat when its fat is well rendered under heat, so I prefer wagyu in at least medium. Hope you enjoyed it, it looks super delicious!
I know OP said they cooked it more after the photo and corrected it, but can we all agree that this is the first post in which the photo is in fact raw. I see it daily that “my mom’s cousin’s uncle’s sister-niece said this is raw” when it’s a medium steak.
Now I want 1″ by 1″ by 1″ A5 cubes with an intense sear.
What’s the price on that?
looks good- a good sear would make it look great
Nope
My man fully raw dogging
About 3 minutes per side will give you a much more flavourful sear. You might want to get a thermometer if you don’t have one and try reverse searing instead.
I agree you need to go more medium but I wouldn’t go high heat instead a more gentle heat
Idk how y’all are finding this stuff at Costco. I live in NYC and they never have anything better than prime.
Steak or tuna
Wow the 3rd pic looks strikingly like bluefin belly with a light sear
Nerves took over….needs a lil longer, keep basting!
No sear?
Everyone is mentioning the cook, but you should also trim out all the silver skin and sinew on A5. Basically separate all the individual muscles for cooking.
I’m skeptical about the part where you say “I heated up a pan”
r/steakortuna
Use salt, pepper and a small amount of sugar to make and amazing fast searing crust
Holy crap that’s a huge portion to try to eat for one person, and you gave one to an 8yo! lol
I think one of those 10 oz pieces was enough for both of you for probably two meals. That was probably a quarter pound of fat each!
Anyhow, yes thick isn’t ideal, you really want to cook them hard briefly so that the fat goes translucent.
Nice Global
cooked with a hot fart
lol people in Japan do not eat it rare. You have to render fat, medium is better. I recommend cutting it into small pieces then grilling it to medium
Just need to cook it longer and it’s perfect
Cooked over a heated argument
Did you toss boiling water on this?