Alright all, I'm cooking this beautiful 4.5 lb bone-in Japanese A5 wagyu ribeye that I received. I've cooked A5 before (along with thicker American Wagyu), but I've never cooked an A5 this thick...and maybe the best way is to cut it into strips. I'm cooking this tomorrow for my wife's 50th birthday and I want it to be amazing, so just looking for ideas from some that might have done it before? Pics of the actual ribeye are on this post. Thanks in advance. Would love the master to say something, but I'll take any advice! Also, just in advance, I don't have a sous vide, so won't be cooking it that way. **Just quick edit, we will be having some others over to help eat**
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My thought is, if you sous vide it or reverse sear it, you’ll wind up with a small Wagyu roast. I’d cut it into two steaks. My experience is that Wagyu is better when it’s done more medium than medium rare. By halving it, you’ll get twice as much crust, and more even doneness throughout.
Yeah, I don't think I really wanna cook it whole per se. I just think you lose some of the beauty of the A5 doing it that way. Was thinking of doing little block cuts like 1" x 3" or so for each person (5 of us total) and then doing some nigiri with it.
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Wow that's a lot of rich fat for 2 people. I agree with the above. I can't see how 2 people could eat more than .5lb ea of A5 Wagyu. But leftovers light be good.
There's actually gonna be 5 of us. But, I agree, I've never eaten more than 4-6 oz of it. Now my wife's son actually ate 8 oz of A5, plus like over 1 lb of other wagyu before he went to basic training a couple of years ago, that was amazing to watch!
Nice piece of meat. I would cut it into strips for several reasons. One is that A5 it is so rich I know from experience that a little goes a long way and you will eat less than you think. Cook what you both can eat at one meal, and save the rest for other special meals. From my experience cooking in strips allows the meaty portion to cook fast and exactly to the proper temperature while preserving the unique marbling and flavor you paid so much to buy.
Thanks, I don't know if I want to thaw it and then refreeze it...since I'm already thawing it, I don't know if I can really do the two cook idea. Though, when I got it, that was definitely on my list of ways to go about it. The good thing, I do have 5 people eating...so I'm hoping we can make a nice dent in it. But I like the strips idea....that's more where my mind was going with it. Do like 1" block cuts and then sear each side.
I watched that as well and he shows two methods for cooking it, although the steaks were not as thick. I would probably lean to a reverse sear and then finish in a pan - too many flames with all that fat.
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