Finally pulled the Wagyu trigger


 
Brad Olson

Brad Olson

TVWBB Diamond Member
It was bound to happen eventually, no matter how many times my wife said, "No!";)

Back in November I finally convinced her to let me try a piece of American Wagyu (birthday money came in handy). This is an A5 rib steak that was cut to spec at the Hy-Vee in Janesville, WI. Because of the marbling the butcher had to really work to get the knife through the meat.
WagyuBeefA5202411_1.jpg

Grilling it was a bit of a challenge, though. I was able to get grill marks by working on the hot grate off the fire, but searing it wasn't easy because of the constant flareups.
WagyuBeefA5202411_2.jpg

I had salted the steak the night before and that was the only seasoning it received. It was all it was supposed to be, but because it was so rich I only ate a small amount. And my wife said it was simply too rich for her. But the flavor really was something else...even the tiny piece I tried with a little A-1 sauce.:eek:
WagyuBeefA5202411_3.jpg

She thought that I'd finally gotten the Wagyu bug out of my system, until I told her that next time I was going to use an iron skillet. Gotta do a comparison! Truthfully, I think it's going to do much better that way because there won't be an open flame to cause trouble. But it's going to be hard to hold off until my birthday comes around again!
 
Wow that is awesome!!!!! I've been wanting to try Wagyu myself. just like you said, I heard it's very rich and a little goes a long way
 
I had one once a while back, cooked on the flat top........I won't rush for more but I wouldn't be opposed either.
I watched these videos a lot.....makes me want to do a better job.....flat top wins for this steak every time.


Watching this guy flip garlic for 4 minutes is easy to watch........


This one has always blew my mind as well.....the money this beef would cost is ludicrous.

 
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Brad Olson said:
She thought that I'd finally gotten the Wagyu bug out of my system, until I told her that next time I was going to use an iron skillet. Gotta do a comparison! Truthfully, I think it's going to do much better that way because there won't be an open flame to cause trouble. But it's going to be hard to hold off until my birthday comes around again!
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Looks awesome Brad. Something to consider is smoking it until 95 maybe 100, then searing it in the CI. I do that with Tomahawk Steaks, it's the best of both worlds
 
I have only had a wagu steak once and my son accidentally over cooked it so I’ve basically never had one.
Do they cook the same as a regular steak?
I reverse sear my steaks and just looking at the pictures they look like they would cook fast.
I can’t help but think that marbling oils heats them quickly.
I normally use a kettle fire to sear my steaks and I’m near 120 when I start the sear.

If I did cooked one I’d do it Asian style on my flat top, right down to serving sliced portions.
 
I cooked a couple of Wagyu steaks a few weeks ago. Due to the nature of the meat searing over open coals flare-ups were going to be an issue.
So I turned a Vortex upside down on the charcoal grate, filled it with hot briqs, put the cooking grate on & then placed my SS diffuser from the WSM right over the Vortex. (Flat-top grilling I guess).
I flipped every minute until I got to 125IT. Turned out grate, a wonderful char & almost coast-to-coast pink.
 
I have had Wagyu a couple times and while and it is quite good, but not sure it is worth the price to me. Also, I would not mask the taste of a premium steak with steak sauce.
 
Looking good! Great thing about that stuff: it's expensive as all get out, but you can't have more than a couple bites.
 
Thanks for the replies! One thing I forgot to mention is that when I ordered it at the meat counter, I became some sort of mini-celebrity. A few people gathered to watch it being cut, and a couple of them asked me if I'd had Wagyu before, how I was going to cook it, etc. So clearly I'm far from being the only person who knows it's there!

TonyUK said:
I cooked a couple of Wagyu steaks a few weeks ago. Due to the nature of the meat searing over open coals flare-ups were going to be an issue.
So I turned a Vortex upside down on the charcoal grate, filled it with hot briqs, put the cooking grate on & then placed my SS diffuser from the WSM right over the Vortex. (Flat-top grilling I guess).
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Tony, did you post any photos here? If not, could you possibly put together your setup again and take a couple, please? I'd be interested in seeing them. Thanks!
 
Brad Olson said:
Thanks for the replies! One thing I forgot to mention is that when I ordered it at the meat counter, I became some sort of mini-celebrity. A few people gathered to watch it being cut, and a couple of them asked me if I'd had Wagyu before, how I was going to cook it, etc. So clearly I'm far from being the only person who knows it's there!


Tony, did you post any photos here? If not, could you possibly put together your setup again and take a couple, please? I'd be interested in seeing them. Thanks!
Click to expand...
Here you go Brad.
Wagyu Denver Steaks
 
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