Wagyu

[Darryl - swazies]

I drove a bit today to a new and improved butcher shop. Bought lots of really good looking things. For dinner tonight I had them cut me a gold rated wagyu steak I plan on sharing with the MRS. Looks to be around 25oz. Going to trim some of the fat on the end to use as the cooking fat and save some for my next brisket. I have never cooked one before and the google would tell me to cook it on the stove in a cast on high heat rather than on a grill with or without charcoal. Looking for tips from those who have done this cook before. Looks rich as heck. Going to just serve it with bread and mushrooms, I don’t have a lot of veggies like Brussels or zucchini here right now.

 

[Bruno]

Keep us posted. Looks good but that end piece is just pure fat.

 

[Darryl - swazies]

Yeah I maybe cut it from the wrong end. It’s my first go at it and I am 100% going back there again. Just not buying wagyu every time. Holy expensive steak. That whole fat piece will be trimmed, use maybe 1/8 of it for pan fat and the rest like I said for a brisket covering when I go to wrap it......someone does this right.....
They had wagyu brisket there, holy cow 1 of them was 230 bones.....too much for me to splurge on. It was the black snake or whatever the American version is, I have seen it posted before.
Anyone cook a steak like this? Any tips? I feel like it has enough thickness I can get the reverse sear technique on it.
I want charcoal flavour in it but not sure if I should try it or not...cast on the performer?

 

[timothy]

I never cooked one, but my son did one for fathers day.
IIRC, he SV'd for an hour at 120 then finished on a CI pan.
Thing was so super rich that one steak was enough for six of us.
I also did regular grilled steaks...

 

[Darryl - swazies]

I just want to make sure I get nice colour on the outside, not just brown. This type of steak apparently has the ability to get a bit of a crisp on the edges while maintaining all its goodness inside.
I have SV but my head is telling me to go indirect with quality charcoal until about 90 or so and have the cast iron red hot n ready and then give a 1 minute sear per side and then flip as needed.
Hoping for rare to med rare, about 128 to 132 after a nice 10 minute rest.
Maybe???

 

[timothy]

I texted my nephew who does quite a bit of waygu.
I'll let you know what he says.

 

[Darryl - swazies]

I appreciate it. We all like to not screw up expensive cuts.
Got it out of the package and trimmed the big fat piece down.
Using a bit of it for lube and saving the Rest for my Kamado break in with brisket.

 

[timothy]

Cast iron or carbon steel is the preferred method. BBQ takes away from the rich flavor with the charring.
Best way is med high heat l, take some of the fat trimming to get a lil oil in the pan. Kosher salt only and add pepper towards the end to prevent over browning.
They smoke like crazy due to the fat content and that can't be avoided. Once it's charred nicely prove it to desired doneness, rest and cut.
We sometimes cook it rarer and torch prices for people that want it slightly more well done.

That was from the nephew.

 

[Bruno]

The stuff is super rich like stated above, i describe it as almost like meat butter. Not quite the usual meat bite.

 

[Darryl - swazies]

Thanks Timothy, I am set up to go like you stated.
Meat is sitting in the counter, going to give it another 30 minutes then get it all going.
Will post pics of the final product, tell you guys what I did and what I would change....if it’s not perfect

 

[Darryl - swazies]

The stuff is super rich like stated above, i describe it as almost like meat butter. Not quite the usual meat bite.

I’m nervous we will only be able to eat half, shared, without getting the Heebie jeebies.

 

[Bruno]

I’m nervous we will only be able to eat half, shared, without getting the Heebie jeebies.
Keep us updated I’m looking forward to seeing the results.

 

[Darryl - swazies]

As much as I wanted to put the carne crosta on this steak, we just added salt, adding pepper near the end.

 

[Brad Olson]

Cast iron or carbon steel is the preferred method. BBQ takes away from the rich flavor with the charring.
Best way is med high heat l, take some of the fat trimming to get a lil oil in the pan. Kosher salt only and add pepper towards the end to prevent over browning.
They smoke like crazy due to the fat content and that can't be avoided. Once it's charred nicely prove it to desired doneness, rest and cut.
We sometimes cook it rarer and torch prices for people that want it slightly more well done.

That was from the nephew.

The "second cook" is a good idea.

I wonder if an iron or steel skillet over an all-wood fire would manage to get a little bit of smoke into the meat.

 

[Darryl - swazies]

Okay so here it went....Left on the counter for an hour, took to room temp.
Decided charcoal flavour was the way to go. Salt only for spice.
Had the performer going, no temp probe, but lid temp was about 375.
Looking for about 100 internal....lol.....didn’t look close to done, check the temp......115...lol
Leave the lid off, get the cast hot....melt the the fat, got in the cast, flipped every 30 seconds.
Turned out about medium when I was looking for rare, it’s my first time, things will get better but I’m sure the flavours are the same.
The taste was outstanding served with bourbon, I read they pair well.....
We were only able to eat half, lol....very rich. For 2 people, it’s pretty heavy.
I called steak omelettes for breakfast....
Will do again, with bette4 results.

 

[Brad Olson]

You're looking too far into the future with those steak omelettes...I suspect you'll raid the fridge more than once for a nibble before the night's over.

If I ever get ahold of some Wagyu I hope my first cook comes out half as good!

 

[Bruno]

Looks great! Thanks for sharing!!

 

[JimK]

Looks great. I've never had a Wagyu ribeye, but have done a couple NY Strips. Bruno's description of 'meat butter' is spot on. So rich and delicious. Looking forward to seeing your next one.

 

[timothy]

Very nice! And I had meatball soup.

 

[Darryl - swazies]

So my conclusions on first time eating wagyu and cooking it.
I think it was cooked enough but less would have been okay too.
I used salt only, this is probably the best option as you are supposed to taste the flavors of the meat.
For the price of the steak I don't think I will buy this again. It did smell and taste different, not in the worst way but nothing I am used to when eating a steak. It was around $46 a pound, the black rated wagyu they had in strip and boneless rib was closer to $35 a pound. I may try that one more time but I think the quality of prime they have there is where it is at. I can spice it up they way I like with Carne Crosta or a peppery steak spice and get it over hot flames and get a bit of char and not brown colour on it. They had prime strip on for $12.99 per pound. Its probably good both me and the MRS don't have that " champagne " taste we will call it. I will be hitting up that kind of prime all the time and going extras thick just because now. I but the prime in roast form, take it home cut it as thick as both of us want and everything is amazing.
Also going to buy one to smoke, like the picahna to about 128 degrees, that will be a good day.
It's hard to see but this steak has the most beautiful marbling.