This is my first time getting my hands on Wagyu.
Usually I do a sous vide and throw it in the cast iron to hit it with the searzall and come out with a phenomenal steak.
I'm thinking the water bath will kill this guy though, so going to go with a butter baste to cook, and then hit it with the searzall to finish.
My concern is two fold. This is a munch thinner steak than I'm used to, and obviously a lot fattier as it's Wagyu.
Im not sure the length of time it should be basted. I'm not sure if I need to err more on the rare side, or due to all the marbeling if I should err on the more medium side to let everything render.
I don't know if the marbeling should be treat the same as it would on a regular ribeye, which would need more heat to render, or if, because it's Wagyu, it needs to be handled differently.
by r2doesinc
35 Comments
Basting won’t be necessary. These will have enough of their own fat. Just cook it up on a pan and give a few flips till done.
Just wondering, the price tag says 129,46$, why did you mention 250 in the title? (honest question)
Please update us with the finished product! With how thin this one is, I’d salt it and let it come up to room temp, then I’d sear each side in a hot stainless steel pan for a couple minutes each side, or depending on your preference. I’d love to see how it turns out!
https://preview.redd.it/ri4mbi7nq22e1.jpeg?width=3024&format=pjpg&auto=webp&s=9113c865e96f7dc7b43f87e3ff6c5e8e8535e211
I cook mine in a pizza oven. Super hot. Throw a cast iron to warm up. 1.5-2 mins per side
https://preview.redd.it/iv7t8ab9r22e1.jpeg?width=3024&format=pjpg&auto=webp&s=be93fed8e7e0d33df3dd3a0ad5c4ed448b637a68
Usually cut into 8 pieces and use some milk bread to make sandwiches. Maybe a little hoisin on the bread
I’ll see your $250 & raise you…
https://preview.redd.it/90q2k3clr22e1.jpeg?width=3024&format=pjpg&auto=webp&s=85dd4fcada86345e5b99c60e80feadb296d52ad1
Because of the fat content these can be cooked a little further and still be amazing. So it’s hard to mess up.
Cube it and sear quick on both sides seasoning with just salt. Easiest way for me to cook wagyu.
Boil it in milk, finish in the microwave.
I’d be anxious to sous vide this if it’s not a thick cut. Personally, I’d pan sear and just call it a day. Shouldn’t need more than that to be amazing.
Props to Cavallari. I just got a *to die for prime ribeye* from their last weekend. It was about the same weight, but pretty thick though. So, I went with reverse sear.
Never tried Waygu from there . Best of luck and let us know how it goes!
I think you just need to pan sear. I would also say don’t get the pan scorching hot like you would on a thick boy. Just hot enough to hear the sizzle but no smoke
You only need half that steak if you are eating it yourself cuz it can get really fatty. I would do less than 4 min total time if I cut that steak in half.
Cast iron, high temp for the sear (no oil needed), let it rest long enough, then add some salt and fresh black pepper (toasted and crushed) don’t overdue it with spices… i would also go for not more than rare…
Good luck! I’d be too scared to try.
For me. This deserves charcoal.
Put in the fridge till next week and sell them.
Screaming hot cast iron pan. Rub pan down first with very small amount of rape seed or avocado oil, very little salt, sear quickly both sides…. Enjoy. Don’t cook too long since it’s thin. Watch the chefs in Japan cook the Kobe beef on tepin grill. Do that
Just panfry this bad boy on high heat.
If its a little overdone, you just rendered the fat a bit more.
I prefer medium over medium rare for Wagyu A4 and A5. They’re really fatty cuts and the meat is so tender it’s very forgiving and you extra time to build a better crust. Dry brine it and cook it straight from the fridge in a hot cast iron pan.
Love how you unpacked it in the car like you just left the plugs crib with a quarter lmao. Looks awesome tho
Wagyu tastes amazing even when well-done. Can’t really mess it up unless you try to do too many things with it. A little acid to cut the richness always helps.
ripping hot, 90 seconds per side.
no oil or butter necessary.
Used to live in that area and went to cavallari’s all the time. I miss getting good meat there. Enjoy!
That clearly says $126
/s
My first time having Wagyu was an Olive Fed A5 NY Strip, and my buddy cooked it in stainless, and then served alongside sushi rice and pastuerized egg yolk. I’d recommend it, as it was heavenly. Whatever you decide to do, best of luck! I am jealous.
150?
I did a similar A5 Wagyu Sous vide (125F for 2 hours) then torched it, came out great, no problems at all.
“Mom’s favorite $250 dinner” lol
The good news is it’s gonna be hard to ruin this. Nothing complicated just hot skillet with nothing in it and cook it too however you like (even if you make this well done it’ll still be tender). If you wanted to get really fancy you could cube it and put it on one of those Japanese charcoal grills but otherwise just hot pan and finish with salt. It’ll be the best steak of your life and make sure you keep the fat!
Also, let it temper. As to reach room temp before searing
You definitely want to go beyond what you normally would. It is too fatty for rare. Go medium.
Ive also heard you want to start at a smaller amount for consumption. You may actually want to split this with your wife rather than you each having one.
Stainless steal pan, 7 out of 10 heat. Let it heat for 10/15minutes. Lower the heat to a 4. You shouldn’t be able to hold your hand over it for long.
Pat the steak dry, salt it. Do not oil or butter the pan. Place steak in it. Immediately start sliding it back and forth. Spin it in circles, whatever you want. Just keep it moving. Flip often, this way you “pulse” the heat.
Once a nice crust forms (it will fast), keep pushing down on it with your tongs. Once it has some resistance, pull it and throw it in the freezer for 3 to 5 minutes.
Remove, slice.
Enjoy.
Doesn’t even need to be “cooked”, throw it in the freezer for an hour or so to lower the total temp, then flash sear in a screaming hot pan (or searzall, or su-V Gun, or blowtorch, whatever you got). The lowered internal temp should equalize out, especially with something that thin cut, and gives you more leeway to not overdo it internally.
…At least, that’s how I do it when I throw it on the kbbqs I host 👀
Boil it is the only true answer
I like Chris Young’s methods
https://youtu.be/YFpnNixm5Vs