I picked up this beautiful steak at Eataly’s 50% off Wagyu sale and finally got around to cooking it. I salted it and left it in the fridge for 24 hours then sous vide it at 137 for 2 hours and 45 minutes. I then let it rest for about 10 minutes and then seared it in a cast iron with smoking avocado oil.
It turned out amazing. It was the most marbled steak I’ve made and was tender, rich but still had a nice firm feel. It’s my first time trying this cut and loved it. My wife thought it was as good as any steak she’s had with only a few exceptions.
by dertigo
4 Comments
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Looks delish. I love the sous vide but I’d be a little scared about doing a wagu just because they’re so damned expensive. After seeing this, maybe it’s time to cross the Rubicon as they say.
This literally looks perfect to me
A5! Lucky you.