GrantT
TVWBB Pro
My amazing wife bought me a Wagyu beef striploin for my birthday, and I want to cook it right....only get one shot to not F it up!
It is actually a pretty thick cut so I was going to actually cut it into two thinner steaks and vacuum seal one up. From what I read, Wagyu seems to be one of the few cases where a thinner cut may be preferred so you can just quick sear both sides and still get a nice, rare to mid-rare interior.
I have a few options for creating a nice hot grilling surface and was thinking maybe 550 degrees or so as a target? Any suggestions for seasoning (I was thinking just salt) or other tricks?
It is actually a pretty thick cut so I was going to actually cut it into two thinner steaks and vacuum seal one up. From what I read, Wagyu seems to be one of the few cases where a thinner cut may be preferred so you can just quick sear both sides and still get a nice, rare to mid-rare interior.
I have a few options for creating a nice hot grilling surface and was thinking maybe 550 degrees or so as a target? Any suggestions for seasoning (I was thinking just salt) or other tricks?