Found A5 & A9 Wagyu at my grocery store – Just Salt & Sear?
Let me know if you have any tips while they come to room temp.
by Bleachburst
17 Comments
Vast_Selection_813
Salt / pepper (if you want) and sear.
Hot cast iron. I use the green egg, but actively watch it.
Enjoy.
Westen94
Is that a snake river farms Wagyu coulette on top?
SnarlingLittleSnail
the A9 is great raw. I like to use a mandolin, and then slice vertical so they are thin like serpent worms. The fat helps it be a little slimy so that it can slide down your throat.
ThatHikingDude
A5 is the grade, if there’s a 9, that’s the BMS scale.
Either way, I’d personally not pepper until after it’s cooked. Salt only, send it in a ripping hot pan. Also, cook a little more than you would a USDA prime, medium or so.
DDenlow
Yep! Hot and fast.
garagebats
Salt pep and hot & fast. Nothing more. Nothing less. Or else…
If you want to follow these people who are saying sear it quick, go for it but I’ve cooked a lot of it with an actual importer of Japanese Wagyu and he recommended cook to medium or low and slow and then sear. You want the internal fat to melt, it’s much tastier that way.
SicknessofChoice
Beautiful! 🤤
dasphinx27
I find it better to use a less hot pan for wagyu, and cook it a tiny bit longer.
Realistic-Fact-2584
Oh hell yes. Please post the cooked steaks
fear632
Sear fat down then get a good sear on the sides shoot for medium rare wagyu fat renders at a lower temp so my experience is best at medium rare dont cook more than medium cause then you are loosing alot of fat and juices
jizzbandito
+ jizz if you have some.
smash948
I would suggest not salting before cooking. Season the dish you use to rest after cooking.
17 Comments
Salt / pepper (if you want) and sear.
Hot cast iron. I use the green egg, but actively watch it.
Enjoy.
Is that a snake river farms Wagyu coulette on top?
the A9 is great raw. I like to use a mandolin, and then slice vertical so they are thin like serpent worms. The fat helps it be a little slimy so that it can slide down your throat.
A5 is the grade, if there’s a 9, that’s the BMS scale.
https://wagyu-authentic.com/wagyu/meat-grading-system/
Either way, I’d personally not pepper until after it’s cooked. Salt only, send it in a ripping hot pan. Also, cook a little more than you would a USDA prime, medium or so.
Yep! Hot and fast.
Salt pep and hot & fast. Nothing more. Nothing less. Or else…
No pepper until serving.
Also, no such thing as A9.
https://preview.redd.it/hwld563cyfmf1.jpeg?width=4032&format=pjpg&auto=webp&s=fe63e9a66d70ad50e25009e15a5b7c81297da884
https://preview.redd.it/a4emslqeyfmf1.jpeg?width=4032&format=pjpg&auto=webp&s=ceb0bcc42d772a75f5bc3f59841a641ec447461c
https://preview.redd.it/tm3x3psfyfmf1.jpeg?width=4032&format=pjpg&auto=webp&s=800421231f1de31145e45ab8eae91f109ba6b981
If you want to follow these people who are saying sear it quick, go for it but I’ve cooked a lot of it with an actual importer of Japanese Wagyu and he recommended cook to medium or low and slow and then sear. You want the internal fat to melt, it’s much tastier that way.
Beautiful! 🤤
I find it better to use a less hot pan for wagyu, and cook it a tiny bit longer.
Oh hell yes. Please post the cooked steaks
Sear fat down then get a good sear on the sides shoot for medium rare wagyu fat renders at a lower temp so my experience is best at medium rare dont cook more than medium cause then you are loosing alot of fat and juices
+ jizz if you have some.
I would suggest not salting before cooking. Season the dish you use to rest after cooking.