Given the high fat content, I wouldn't prepare a 10 oz steak. I'm not fat phobic (in fact, I'm keto, so I'm affectionate), but I don't see a need to keep it rare or large. A small amount would be sufficient. 3 oz, sliced thin, cooked hot and fast to render some of the IM-fat.
I'm pretty sure there's a discussion on cooking a5 around on the pit somewhere, because I feel like I made this comment.
There are several actually but they are conventional grilling or pan frying type. Just wondering about a SV reverse sear option on something with that sort of fat content.
Undoubtedly priced out of my modest budget. But, I sent the link to my parents, my wife's parents and my brother. I told them If any of them purchased some I'd cook it for them so long as I get a bite.
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Troutman I got some A5 sent to me, from Japan, via crowd cow. I sliced it thin and I seared it on a hot cast iron skillet. I did not add any oil or anything, the fat renders out and makes it non stick. They also included some salt to throw on the meat after searing. Don't plan on eating this like you would a regular steak. The rich-buttery flavor is incredible, but the richness prevents you from eating too much. It will be the best beef flavor you have ever tasted. I even seared some USDA Prime ribeyes in the rendered fat that was left over in the CI skillet. AMAZING!!
unpleasant mouth feel due to excess fat... greasy tasting when done at 133x2, then seared on the grill. I did like the one that I overcooked on the grill after sous vide, a lot better. Probably took it to internal of 145 or higher. And that was just SRF black.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
So, I guess it's all about the meat. This disappoints me a bit, I was hoping that a longer cook was optimal. I guess I could still have a little charcoal fun by searing it on a grate set on top of a fully lit chimney.
I am in the process of doing some additional research. This site recommends a ridged griddle, sear for 2 minutes per side and then finish cooking until medium internal.
It looks like his recommendation for medium is an outlier. Rare-to-medium rare seems to be much more of a consensus. Universal consensus is pan cooking. Well, have to marvel at its cooking simplicity. From what I've read, it requires an atypical cooking method because it's an atypical piece of meat. I kept thinking in my mind of higher fat beef and how it benefits from longer gentler cooking. But it sounds like the fat itself is different. Based upon what I've been reading, Wagyu fat is very much like butter and behaves a bit like butter when exposed to heat, so rendering it away with a longer cook renders away the essence of the meat.
I would use a smooth griddle surface. More contact with the cooking surface= more browning= more flavor. The fat literally melts like butter when it touches the hot surface. The fat is, indeed, totally different.
If I were to buy steakhouse steaks (ribeye, strip, porter/t-bone, filet/tenderloin), I would slice thin, and weather permitting, do em on flipped GrillGrates. Or in the CI. Weather not permitting, indoor cast iron.
What I'm more interested in are things like flat irons, bavettes, hangers and skirts. Plus chuck, rounds, and maybe short ribs.
I bought the A5 Wagyu from Crowd Cow in their December sale and cooked it (per their recommendations) the same as Spinaker, sliced thin and in my cast iron skillet. It was really good, but, given the price, something I'm not likely to do again any time soon.
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