It’s like eating a block of butter. I gotta find a place that has ribeye or tenderloin to try. There’s almost too much fat to meat ratio.
Preheated my soap stone at 500° in the oven then put it on a hot grill and seared for roughly 2 minutes per side on a three-quarter inch thick steak. Final temp after rest was about 145.
by Bornlastnight
3 Comments
That is a NY Strip? Why does it look like a Ribeye?
That is basically how I feel about A5. I describe it to people as a “Fat Sponge”
I’d like to try top grade Aussie Wagyu since it’s supposedly somewhere between SRF and A5.
I think the best way to eat it is cut it into 1 inch straps and sear for 45 seconds each side. I tested on a single steak at first then purchased rib roasts twice after and portioned them and froze them. Used them on special occasions as its too rich. Cooking mushrooms in the wagyu fat was really good, but a bit much as it absorbed all the fat.