Salt + Pepper crust, probably overdid the salt for this size, but whatever. Dried out in the fridge for an hour (I usually do longer, but we were very excited) and brought to room temp. Seared all sides on a dry, piping hot cast iron until I got an internal temp of 107°F. Pulled, knob of butter and garlic in the pan, couple rounds of basting. Turned out perfect for us. I usually do a reverse sear, but this guy was so small, I didn't think I'd need to bother. Kinda wish I did, but still turned out amazing.
Texture 10/10, so worth it. Got the piece from Wegmans, discounted to $10 from normally $20.
by organiclawnclippings
16 Comments
Looks perfect
Nice looking steak – perfectly cooked!
And I’ll likely catch flak for this, but my wife and I have decided that Wagyu (we’ve had A5, twice) is simply too rich. Kind of like foie gras – all it seems you taste is fat/butter. I can appreciate a Prime, well-marbled steak, but anything more than a bite or two of Wagyu is more than we care for.
Like I said, I’m probably in the minority 😉
You gotta try a wagyu ribeye, they’re amazing
Wagyu for me is like chocolate cake. Every once in a while you’ll try it and be like OMG but then by the end you’re done for a long time. I’ll take a prime strip or ribeye any day of the week
Just my opinion. Next time just use a little sale and a little pepper for a wagyu. Just taste it
Looks good but definitely over seasoned for wagyu. Typically you only need a little salt to bring out the full flavor. Also, I always sear and then lightly salt afterwards because with the high fat content you’ll get a good crust regardless.
As for pepper, to each their own but for me it’s a bit over powering on wagyu.
I basically live off this stuff (4-5 days a week) and that’s just my take on it. Everyone’s got their own opinions!
Wow, the seasoning looks awesome. The photography was excellent as you showed the progression. I’ll bet the dish was delicious!
Never thought about the fact it would spoil me, guess I need to resist this urge
Looks great. I’ll never get tired of A5 Wagyu. Can’t believe you got it so cheap from Wegmans. I’ll have to be on the lookout next time I go. It’s my fav grocery store
It really is kind of a religious experience. I was expecting an amazing steak with my first wag, but it turned out being a kind of delicious I didn’t even know was possible.
Looks perfect.
If you think this is good, just wait until you try it after cutting against the grain.
Why does everyone take a random steak with a decent marbling and call it Wagyu?
Nice cook! I’m not a big wagyu fan but that looks good.
Fuuuuuuuuuccckkkkk
That doesn’t even look like Japanese A5. The funny think is, Japanese A5 can ruin other Wagyu, not just regular steaks 😂
Glad you enjoyed it brother. I’d highly recommend getting the highest possible grade you can because it 100% makes all the difference. An Australian or Brazilian Wagyu cut is more like a regular steak than it is like a Japanese A5.
Ayyyye the hypertension hurts