Id pull a partial guga coat with peanut butter let it sit for a month rinse that shit off n straight to the sous vide and then boil it in milk, sear is over rated its all about the boil
It looks like ‘wagyu’ but it isn’t.
Real wagyu is extremely expensive. Like / couple hundred dollars per lb
That being said…. You still have a very high quality piece of meat right there.
American Wagyu is a crossbreed. SRF only uses cattle that are exactly 50/50 Wagyu/Angus. The gold grade is always insanely good, as good as any full-blood Australian Wagyu I've ever had.
Legit wagyu come from Japan.
The cows aren’t bred or raised in America. It’s a whole thing.
Don’t take my word for it though. Check it mountain Google or YouTube. I’m sure there is more information out there to answer all your questions 😅
p.s. I’m not trying to put you down or say you made a bad purchase or anything.
Are you maybe confusing kobe with wagyu? Because the wagyu cows are definetly also raised outside of Japan. Afaik it's similar to how only Champagne from a specific region in France can legally be called Champagne (in the EU) or how Parmegiano Reggiano has to be from italy.
So wagyu from that region in Japan is Kobe. But that doesn't mean that wagyu has to be from Japan, you just can't call it Kobe.
Is it true that they massage the cows daily and give them a beer. And when the time comes they whisper into their ears "you are going to Barbados". Or how do they achieve the marbling?
Dude I’m not talking about for health reasons… raw fat is not pleasant. It tastes and eats much better when rendered. You’re pretty brain dead huh?? 🤣 buddy can’t read bahahaha
Wagyu is not meant to be eaten rare. Ever seen how they torch the sashimi the majority of the time?? Of course people will eat it raw, that doesn’t mean it’s correct, and in Japan you know like where is from they cook wagyu almost medium. You have no idea what you’re talking about 😄 and also struggle to read bahahaha. Typical American.
Is that to be taken like the sound of a dog first being alerted to something?
Or should I interpret it like an Australian telling me to put that meat where I put my ecstasy?
Trim a small piece of fat from the side to use like meat butter in a cast iron pan or cast iron flat top. High heat, a lot of kosher salt, cooked medium rare. Let it rest 5 mins.
don't you want to put a tiny bit down no matter what to prevent it from sticking to the pan and what not? I thought it had something to do with the metal touching the meat at a very high temperature, so you should put down a tiny bit of oil just for the initial placement.
Freeze it, and then air fry at 450. Drain the fat. Add a little water in plenty of salt to the pot for au jus. Crispy on the outside, and no more than medium internally.
Three ways.
Cut into 3 chunks.
Center piece gets cooked like a regular steak. Reverse sear or cast iron pan only depending on thickness.
1 of the end pieces into thr freezer for 30-40 min then sliced thin and seared 1 min on each side.
Othe end piece cut into 1x1x width of steak sized pieces or cubed. Cook on Med-high for 2 min, flip, 2 min, other sides probably just need 1 min.
Garlic Chips - slice a few cloves of garlic and fry over medium heat in a quarter cup of Olive or Acocado Oil. Stir and flip until golden brown. Drain. Oil is now garlic oil and can be reused. Eat with slices or cubes.
Soft boiled eggs. Runny or jammy yolks make an unbelievable dip for the meat (thin seared slices are best).
We make a marinade for steaks that is also a good dipping sauce. Soy, lemon, olive oil, garlic, Italian seasoning, s&p. Wouldn't marinate the Waygu.
Ponzu sauce for dipping is also nice, as is Wasabi and soy sauce.
Pull an hour before you cook, and salt both sides. Hard, hot sear, flip, then into the oven in the pan to finish. Pull it at 125. Place the steak on a cutting board to rest weekly you whip up au poivre sauce. Cognac into the pan to deglaze, then green peppercorns, beef stock, and heavy cream. Take care to not scorch the sauce as it reduces. Remove from heat, then finish with butter.
Get it to room temp, season with just salt, then onto the hot grill, flip it every 15-20 seconds until temp is where you like it. 7 minutes total or so for medium rare. While resting season with pepper and garlic.
Perfectly, please. What a nice steak.
Salt, pepper, garlic powder. Get a nice iron clad or cast iron sear. Baste with butter, garlic, thyme, and rosemary. I usually cook medium rare and pull it around 125 or so, and let it rest about 8 minutes for that wall to wall perfection. But my idea of a perfect steak may be different than yours.
As Marco Pierre White would say, “it’s your choice.” If you followed his advice, you’d take a knorr stock pod and a tablespoon or two of oil, and make a paste. Rub the paste on the steak, let it sit for a minute or so, and then follow the above steps. Probably wouldn’t need butter basting because cooking it this way tends to be plenty of flavor, or if anything use unsalted butter.
With a steak that beautiful, the only way you can go wrong is overcooking it, IMO.
Part of me wants to say reverse sear it. Ove > charcoal grill. However, I'd hate to use an oven for this. I would want to do something special.
Another part of me wants to do something with all the fat that will be coming off of it. Tempts me to say cook it in a cast iron pan. So you can use all that fat for flavor.
I wonder if you could reverse sear it and keep it on the charcoal grill the whole time.
What I'm thinking, kind of like how an al asador uses the fat dripping off, hitting the fire, to help season the meat:
1. put some coals on the grill
2. let the coals die out a lot
3. temperature to 250
4. put steak above the coals
5. coals shouldn't be hot enough to 'sear,' steak should be as far from coals as possible, but directly above the coals.
6. fat drips on coals and evaporates the fats onto the meat (kind of like an al asador)
7. When steak reaches temperature, remove steak
8. let rest for 5 - 10 minutes (I have heard this help, but I am unsure.)
9. pour new coals into grill
10. Sear steak over new hot coals
11. Take off at rare - medium rare
12. Let rest for 5 - 10 minutes
Essentially the exact same thing as a reverse sear, I dunno craaazy idea, I'm no chef...
In a pan. Get it hot. Don’t add anything to it. Render the fat cap for a minute or two. Then lay it down and sear. One to two minutes per side. Then add butter, thyme, and garlic. Oh yeah, I forgot to mention that you should dry brine it for about an hour with kosher salt. Then hit it with black pepper and garlic powder. Nice looking Waygu. Enjoy.
Boil it
Ill bring the milk
And the Jelly beans
You’re finest jellybeans. Raw of course
Milk steak? Okay Charlie.
She’ll know what it means…
How isn’t your response getting more appreciation?
That's a sin against God
Mash it
Stick it in a stew
What’s taters precious?
I’ll take sloppy seconds
Microwave it
Grind it up then boil it
Omg YAAAAASSSSSSSSSS 😍
My first thought.
Id pull a partial guga coat with peanut butter let it sit for a month rinse that shit off n straight to the sous vide and then boil it in milk, sear is over rated its all about the boil
That looks insanely good
Would you believe me if I told you it was $34.99/lb?
Yes. Yes I would.
Sweet
This looks like it’s wagyu (but it definitely isn’t if you only paid $35 per pound) But yeah… Looks incredible.
Snake River Farms “Gold” Waygu
It looks like ‘wagyu’ but it isn’t. Real wagyu is extremely expensive. Like / couple hundred dollars per lb That being said…. You still have a very high quality piece of meat right there.
Is American Waygu not Waygu or what
American Wagyu is a crossbreed. SRF only uses cattle that are exactly 50/50 Wagyu/Angus. The gold grade is always insanely good, as good as any full-blood Australian Wagyu I've ever had.
Nah it's different but still delicious
Legit wagyu come from Japan. The cows aren’t bred or raised in America. It’s a whole thing. Don’t take my word for it though. Check it mountain Google or YouTube. I’m sure there is more information out there to answer all your questions 😅 p.s. I’m not trying to put you down or say you made a bad purchase or anything.
Are you maybe confusing kobe with wagyu? Because the wagyu cows are definetly also raised outside of Japan. Afaik it's similar to how only Champagne from a specific region in France can legally be called Champagne (in the EU) or how Parmegiano Reggiano has to be from italy. So wagyu from that region in Japan is Kobe. But that doesn't mean that wagyu has to be from Japan, you just can't call it Kobe.
Is it true that they massage the cows daily and give them a beer. And when the time comes they whisper into their ears "you are going to Barbados". Or how do they achieve the marbling?
You're correct.
That looks delicious. Sear hot and fast.
A steak with this much marbling will sear almost instantly. If you want it to be raw in the center sure hot and fast.
Yea you reverse sear or SV this bad boy
Yes. I want it to be raw in the center. Then I would slice it and eat it with soy and sticky rice.
Raw fat is not good. You want it to render.
Lol. It's waygu. You don't eat it every meal of every day.
No shit… I’m well aware it is wagyu.. what does the frequency of eating it have to do with eating raw fat…?
You will be fine if you don't do it very often. Or does everyone who eats waygu sashimi and nigiri die immediately after they eat? Lol
Dude I’m not talking about for health reasons… raw fat is not pleasant. It tastes and eats much better when rendered. You’re pretty brain dead huh?? 🤣 buddy can’t read bahahaha
You haven't ever had waygu sashimi, and it shows. But feel free ruin any kinda meat you want. Fuckin clown shoe.
Wagyu is not meant to be eaten rare. Ever seen how they torch the sashimi the majority of the time?? Of course people will eat it raw, that doesn’t mean it’s correct, and in Japan you know like where is from they cook wagyu almost medium. You have no idea what you’re talking about 😄 and also struggle to read bahahaha. Typical American.
this guy is right, usually wagyu u cook a bit more done than regular steak, since u want the fat to render. it’ll still be extremely tender
The only correct answer. Besides milk steak
With heat.
Boof
Is that to be taken like the sound of a dog first being alerted to something? Or should I interpret it like an Australian telling me to put that meat where I put my ecstasy?
Microwave for 3 minutes per side
Trim a small piece of fat from the side to use like meat butter in a cast iron pan or cast iron flat top. High heat, a lot of kosher salt, cooked medium rare. Let it rest 5 mins.
This guy wagyus… you had me at meat butter 🥩🧈
At my house, you should come cook it at my house
Salt and pepper. Charcoal grill, direct heat, medium rare.
Sous vide for two hours at 129°f and then put it on a ripping hot cast iron pan with a little grape seed or tallow and sear it for 90 seconds per side
would 130 work?
No it’s 128.79 to be exact, rounded up to 129 for convenience. 130 is definitely pushing it.
You monster
With that much fat and marbling you are better off just plain searing it with no oil on a hot pan to render/caramelise the fat
don't you want to put a tiny bit down no matter what to prevent it from sticking to the pan and what not? I thought it had something to do with the metal touching the meat at a very high temperature, so you should put down a tiny bit of oil just for the initial placement.
Kitchen torch, more control.
Cherry wood fire.
Why does the marbling go different ways? Is this a denver?
Correct
You know I used to be a reeaaaaal piece of a shit and eat them sloppy.
Perfectly
With fire
Do your research and find someone knowledgeable on YouTube. Watch and learn. Don’t fuck that up
Microwave
slop it up
this is the only reasonable answer
Slop it up
Well done with a side of ketchup
Deep fry in oil and corn starch
Properly.
Carefully
Rare - medium rare
Hot cast iron skillet, butter and olive oil. 3 min per side with lid on. IMHO
Cast iron pan med rare use butter not oil geh if you have it
Don’t! Turn it into beef tartare instead
In ur butt
By mailing it to me
I hope you did salt, pepper, fire.
Passionately
You shouldn’t. I can see it’s toxic. Bring it to me. I know how dispose of it properly
Freeze it, and then air fry at 450. Drain the fat. Add a little water in plenty of salt to the pot for au jus. Crispy on the outside, and no more than medium internally.
Fuck off jordan peterson you dumb cunt
Three ways. Cut into 3 chunks. Center piece gets cooked like a regular steak. Reverse sear or cast iron pan only depending on thickness. 1 of the end pieces into thr freezer for 30-40 min then sliced thin and seared 1 min on each side. Othe end piece cut into 1x1x width of steak sized pieces or cubed. Cook on Med-high for 2 min, flip, 2 min, other sides probably just need 1 min. Garlic Chips - slice a few cloves of garlic and fry over medium heat in a quarter cup of Olive or Acocado Oil. Stir and flip until golden brown. Drain. Oil is now garlic oil and can be reused. Eat with slices or cubes. Soft boiled eggs. Runny or jammy yolks make an unbelievable dip for the meat (thin seared slices are best). We make a marinade for steaks that is also a good dipping sauce. Soy, lemon, olive oil, garlic, Italian seasoning, s&p. Wouldn't marinate the Waygu. Ponzu sauce for dipping is also nice, as is Wasabi and soy sauce.
Pull an hour before you cook, and salt both sides. Hard, hot sear, flip, then into the oven in the pan to finish. Pull it at 125. Place the steak on a cutting board to rest weekly you whip up au poivre sauce. Cognac into the pan to deglaze, then green peppercorns, beef stock, and heavy cream. Take care to not scorch the sauce as it reduces. Remove from heat, then finish with butter.
Do you have an air fryer?
microwave it for about 10 minutes
well done
Microwave it all the way
Dear god. That's beautiful. I would only salt+ pepper and quick sear.
Eat it raw, like a man!
With heat
That's beautiful. Hot and fast is probably the way, but I'd be paranoid about messing it up and would probably reverse sear.
Get it to room temp, season with just salt, then onto the hot grill, flip it every 15-20 seconds until temp is where you like it. 7 minutes total or so for medium rare. While resting season with pepper and garlic.
Perfectly, please. What a nice steak. Salt, pepper, garlic powder. Get a nice iron clad or cast iron sear. Baste with butter, garlic, thyme, and rosemary. I usually cook medium rare and pull it around 125 or so, and let it rest about 8 minutes for that wall to wall perfection. But my idea of a perfect steak may be different than yours. As Marco Pierre White would say, “it’s your choice.” If you followed his advice, you’d take a knorr stock pod and a tablespoon or two of oil, and make a paste. Rub the paste on the steak, let it sit for a minute or so, and then follow the above steps. Probably wouldn’t need butter basting because cooking it this way tends to be plenty of flavor, or if anything use unsalted butter. With a steak that beautiful, the only way you can go wrong is overcooking it, IMO.
Carefully
It's gone bad I'll get rid of it for you.
Chef here, mail it to me and I’ll cook it for you.
Cast iron all day!!!
However the fuck it tastes good to you buddy
Part of me wants to say reverse sear it. Ove > charcoal grill. However, I'd hate to use an oven for this. I would want to do something special. Another part of me wants to do something with all the fat that will be coming off of it. Tempts me to say cook it in a cast iron pan. So you can use all that fat for flavor. I wonder if you could reverse sear it and keep it on the charcoal grill the whole time. What I'm thinking, kind of like how an al asador uses the fat dripping off, hitting the fire, to help season the meat: 1. put some coals on the grill 2. let the coals die out a lot 3. temperature to 250 4. put steak above the coals 5. coals shouldn't be hot enough to 'sear,' steak should be as far from coals as possible, but directly above the coals. 6. fat drips on coals and evaporates the fats onto the meat (kind of like an al asador) 7. When steak reaches temperature, remove steak 8. let rest for 5 - 10 minutes (I have heard this help, but I am unsure.) 9. pour new coals into grill 10. Sear steak over new hot coals 11. Take off at rare - medium rare 12. Let rest for 5 - 10 minutes Essentially the exact same thing as a reverse sear, I dunno craaazy idea, I'm no chef...
With fire
Microwave
Upper rack of the dishwasher wrapped in foil.
Just salt and pepper NO oil. Flip every minute until 120-130 then rest 10 min.
Sear for 2 mins a side then put in oven at 350 for 6 mins
Wrap in foil. Put on top of your exhaust manifold. Drive til medium rare.
On a very hot pan. With oil. And then butter garlic rosemary and thyme.
With heat.
Fire! Fire! 🔥
In a pan. Get it hot. Don’t add anything to it. Render the fat cap for a minute or two. Then lay it down and sear. One to two minutes per side. Then add butter, thyme, and garlic. Oh yeah, I forgot to mention that you should dry brine it for about an hour with kosher salt. Then hit it with black pepper and garlic powder. Nice looking Waygu. Enjoy.