This was a straight-up an impulse buy. So I'm a little out of my element since I've never really missed with wagu given how thick she is. Would sous vide be a good idea and if so, what temp/prep would anyone recommend?
by Sinitar204
27 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
frailgesture
Man I wish I could impulse buy something worth 230 bucks. Good luck with the meat though!
Suzetsu_
Pretty sure the consensus in the past has been sous vide is a waste with wagyu.
Quick sear on all sides (flipping often for even cook with thicker cuts) and serve rare-medium rare.
idee2
I’ve been crossing my fingers they make smaller portions. 1lb seems perfect, 4lbs is just too much.
MinuteLet
Bought a piece of wagyu once. Cooked it on the grill. It was deliscious, melted on my tongue. Been sick the night and two days after. Have fun!
stuarthannig
I would not sous vide wagyu, because; id fear losing that amazing marble
pnv_md1
Don’t sous vide, not worth it. Just sear it and eat med rare
1Drnk2Many
I would go reverse sear, dry salt brine 48h in the fridge, then 2h at room temperature then into oven at 175 until center 125, rest 30-60 minutes and into 500 oven for 10m. Slice and serve.
paq12x
I bought wagu regularly (the online version which is around 1.5x more expensive per pound). I sous vide it at 130 then deep fry in 380 oil to get an even crush. I cut it really thick almost 2”.
I trim all the fat on the cap out and use that for fried rice.
CallMeParagon
You should cut it into smaller steaks and then just cook via searing teppanyaki style.
Pokerhobo
A5 is too fatty to sous vide (I tried once). Best preparation, IMHO, is to freeze it, then cut it really thin and quickly grill with jut salt and maybe pepper. A5 can be delicious, but it is VERY fatty (which is what you’re paying for), so I’d portion it out and only eat maybe 4 oz at a time with something else like rice.
WarcrimeAxual
People are out there starving but go ahead and brag about spending a lot of people’s month worth of groceries on a single piece of meat on impulse. Oh but it’s okay because your le quirky wife totally did it!
grumpvet87
i am a steak lover and have been perfecting sous vide steaks for 3 years now… my costco JUST got A5 for the first time and had these. I can’t bring myself to buy a $250 steak … no matter what. if they had 1 lb cuts i would do it but not 4lbs of A5
LargeFarvah
Learn from my mistake. Cut it into smaller portions before you freeze it.
I impulse bought this 5 months ago, great purchase, I portioned out 1/2 -3/4 in slices and vacuum sealed and froze them separately. Sous vide 45 mins defrosted cut to 125F. Let it sit and rest to cool to room temp is fine. Right before serve, pat super dry and sear 30s cast iron pan each side to brown. I cut them in small rectangular pieces because most folks will only take down 3-4 pieces due to its richness.
SomeOtherJabroni
That’s enough for 12-16+ people if you’re cooking all of it. Just so you know. You can’t eat nearly as much as you normally would with other steaks.
Also it’s a pretty good price.
If you aren’t cooking for a party, cut it up into 4 oz or roughly 120 gram portions and sear them with high heat in cast iron, flat top, or even a charcoal grill.
rokhvir
Reverse sear it
Deep_Sport_3903
I would just salt and paper it… vacuum seal, and do like 133 for max 8 hours. Anything between 4 to 8 hours would be enough. That meat is so soft. Low low low temp.
Then take it out of the bag, dry completely and sear on a hot cast iron skillet. And then serve with a deni glace.
It’s almost four pounds! I hope you’re having company.
PM_ME_YOUR_CATS_PAWS
Don’t sous vide
Cut them then, like 0.75 inches, and quick sear both sides
MadMex2U
YouTube will show you the way. And I’m pretty sure you can do brain surgery off of YouTube too.
Mr-Scurvy
Don’t SV it
eksaint
It’s too big, I would cut it into 1/2-3/4″ thick then make 1.5-2″ cubes. I would do that with some then freeze some of the big pieces left. Honestly it’s a rich and intense meat. I personally wouldn’t like polishing a steak. I usually make it more of an appetizer. About 1/4lb a person. Salt then sear in a cast iron. I’m a fan of rare to medium rare but I cook A5 closer to medium. (Let’s say MR+) Try pasturing a few eggs with your sous vide and dunk a bit in a yoke… Wow. So good. Enjoy.
ericphotoguy1
Slice into thin slices have searing hot pan oiled and just hit each side. Middle raw ish. Don’t soux vide.
Joebranflakes
Man I’d almost rather get this frozen if it was previously frozen.
27 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Man I wish I could impulse buy something worth 230 bucks. Good luck with the meat though!
Pretty sure the consensus in the past has been sous vide is a waste with wagyu.
Quick sear on all sides (flipping often for even cook with thicker cuts) and serve rare-medium rare.
I’ve been crossing my fingers they make smaller portions. 1lb seems perfect, 4lbs is just too much.
Bought a piece of wagyu once. Cooked it on the grill. It was deliscious, melted on my tongue. Been sick the night and two days after. Have fun!
I would not sous vide wagyu, because; id fear losing that amazing marble
Don’t sous vide, not worth it. Just sear it and eat med rare
I would go reverse sear, dry salt brine 48h in the fridge, then 2h at room temperature then into oven at 175 until center 125, rest 30-60 minutes and into 500 oven for 10m. Slice and serve.
I bought wagu regularly (the online version which is around 1.5x more expensive per pound). I sous vide it at 130 then deep fry in 380 oil to get an even crush. I cut it really thick almost 2”.
I trim all the fat on the cap out and use that for fried rice.
You should cut it into smaller steaks and then just cook via searing teppanyaki style.
A5 is too fatty to sous vide (I tried once). Best preparation, IMHO, is to freeze it, then cut it really thin and quickly grill with jut salt and maybe pepper. A5 can be delicious, but it is VERY fatty (which is what you’re paying for), so I’d portion it out and only eat maybe 4 oz at a time with something else like rice.
People are out there starving but go ahead and brag about spending a lot of people’s month worth of groceries on a single piece of meat on impulse. Oh but it’s okay because your le quirky wife totally did it!
i am a steak lover and have been perfecting sous vide steaks for 3 years now… my costco JUST got A5 for the first time and had these. I can’t bring myself to buy a $250 steak … no matter what. if they had 1 lb cuts i would do it but not 4lbs of A5
Learn from my mistake. Cut it into smaller portions before you freeze it.
https://preview.redd.it/zz31kz1nrf8g1.jpeg?width=5712&format=pjpg&auto=webp&s=4538f6a15c52bcb77e879ac4234f8ce6489df4df
I impulse bought this 5 months ago, great purchase, I portioned out 1/2 -3/4 in slices and vacuum sealed and froze them separately. Sous vide 45 mins defrosted cut to 125F. Let it sit and rest to cool to room temp is fine. Right before serve, pat super dry and sear 30s cast iron pan each side to brown. I cut them in small rectangular pieces because most folks will only take down 3-4 pieces due to its richness.
That’s enough for 12-16+ people if you’re cooking all of it. Just so you know. You can’t eat nearly as much as you normally would with other steaks.
Also it’s a pretty good price.
If you aren’t cooking for a party, cut it up into 4 oz or roughly 120 gram portions and sear them with high heat in cast iron, flat top, or even a charcoal grill.
Reverse sear it
I would just salt and paper it… vacuum seal, and do like 133 for max 8 hours. Anything between 4 to 8 hours would be enough. That meat is so soft. Low low low temp.
Then take it out of the bag, dry completely and sear on a hot cast iron skillet. And then serve with a deni glace.
https://www.foodnetwork.com/recipes/filet-mignon-with-cabernet-peppercorn-demi-glace-recipe-1943238
It’s almost four pounds! I hope you’re having company.
Don’t sous vide
Cut them then, like 0.75 inches, and quick sear both sides
YouTube will show you the way. And I’m pretty sure you can do brain surgery off of YouTube too.
Don’t SV it
It’s too big, I would cut it into 1/2-3/4″ thick then make 1.5-2″ cubes. I would do that with some then freeze some of the big pieces left. Honestly it’s a rich and intense meat. I personally wouldn’t like polishing a steak. I usually make it more of an appetizer. About 1/4lb a person. Salt then sear in a cast iron. I’m a fan of rare to medium rare but I cook A5 closer to medium. (Let’s say MR+) Try pasturing a few eggs with your sous vide and dunk a bit in a yoke… Wow. So good. Enjoy.
Slice into thin slices have searing hot pan oiled and just hit each side. Middle raw ish. Don’t soux vide.
Man I’d almost rather get this frozen if it was previously frozen.
Microwave it