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Japanese Wagyu A5 Ribeye - How to best cook?

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  • MrSkimo
    Charter Member
    • Nov 2014
    • 77
    • Anchorage, AK
    • 22" Weber Performer
      Kingsford Competition Briquettes
      Weber Rapidfire Chimney
      Char-Broil Big Easy - Infrared "oilless fryer"
      Thermapen(s)
      Fireboard original
      Slow N Sear
      GMG Jim Bowie WiFi
      Englebrecht Braten Gen IV 1000 on order

    Japanese Wagyu A5 Ribeye - How to best cook?

    So I decided to splurge for my 50th birthday and ordered a 13# Japanese Wagyu Ribeye Roast through Costco (shipped to house). Our family shared a small A5 ribeye at a japanese BBQ and it was absolute melt in your mouth heaven. We are having a small party at the house, so we will probably cook some immediately and freeze some portions for later. My plan is to slice into steaks.

    I've researched how to best cook it. Lots of interesting suggestions that are different than how I'd normally approach a steak. Japanese style is to slice a thin steak (1/2" to 1") and either barbecue on a hibachi or some similar small charcoal grill - or cook briefly on a very hot cast iron frying pan. Just looking for some suggestions on how to cut and cook. Prior experience highly valued!

    i cooked a large amount of SNF american wagyu burgers on my Jim Bowie pellet grill once and just about burned down my house. I wasn't prepared for the large amount of liquefied wagyu fat and it dripped into the fire bowl and flamed up. Other options I have at my disposal are Weber charcoal kettle with SnS, Anova sous vide and a nice Lodge cast iron skillet.

    Thanks - MrSkimo!
    Last edited by MrSkimo; September 15, 2017, 01:40 AM.
  • MrSkimo
    Charter Member
    • Nov 2014
    • 77
    • Anchorage, AK
    • 22" Weber Performer
      Kingsford Competition Briquettes
      Weber Rapidfire Chimney
      Char-Broil Big Easy - Infrared "oilless fryer"
      Thermapen(s)
      Fireboard original
      Slow N Sear
      GMG Jim Bowie WiFi
      Englebrecht Braten Gen IV 1000 on order

    #2
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    Comment


    • MrSkimo
      MrSkimo commented
      Editing a comment
      tbob4 I will take. Better lit picture when I cook it on Saturday

    • tbob4
      tbob4 commented
      Editing a comment
      @Mr.Skimo - I don't know if you will be able to see straight eating food that good!

    • JCBBQ
      JCBBQ commented
      Editing a comment
      Got dayum!!!!
  • FireMan
    Charter Member
    • Jul 2015
    • 8213
    • Bottom of Winnebago

    #3
    Ok, somebody's gotta say it, Holy Crap! That thing is big and beautiful.

    Comment


    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      I can't think of anyone better to say it.....
  • Willy
    Charter Member
    • Apr 2015
    • 1915
    • High Desert of the Great Southwest

    #4
    I'd LOVE to try it, but I'd be scared ^%#$&*(*^ to actually cook something that costs that much.

    Comment

    • kmhfive
      Club Member
      • Mar 2017
      • 2986
      • Northern Illinois
      • Weber Kettle -- 22.5" (In-Service Date June 2015)
        Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
        Pit Boss 820 (Retired)
        GMG Jim Bowie WiFi (In-Service Date April 2017)
        Maverick ET-733
        Fireboard
        Home-brewer

      #5
      Ok, I'll say it: Holy Crap! That thing is big and beautiful.

      Comment

      • Steve B
        Club Member
        • Jun 2016
        • 3163
        • Rockland county New York
        • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
          Yoke Up custom charcoal basket and a Grill Wraps cover.

          22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

          Napoleon gas grill (soon to go bye bye) rotting out.

          1 maverick et-733 digital thermometer - black
          1 maverick et-733 - gray
          1 new standard grilling remote digital thermometer
          1 thermoworks thermopen mk4 - red
          1 thermoworks thermopop - red

          Pre Miala flavor injector
          taylor digital scale
          TSM meat grinder
          chefs choice food slicer
          cuisinhart food processor
          food saver vacuum sealer
          TSM harvest food dehydrator

        #6
        Holy crap! That thing is big and beautiful.

        Comment

        • Steve B
          Club Member
          • Jun 2016
          • 3163
          • Rockland county New York
          • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
            Yoke Up custom charcoal basket and a Grill Wraps cover.

            22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

            Napoleon gas grill (soon to go bye bye) rotting out.

            1 maverick et-733 digital thermometer - black
            1 maverick et-733 - gray
            1 new standard grilling remote digital thermometer
            1 thermoworks thermopen mk4 - red
            1 thermoworks thermopop - red

            Pre Miala flavor injector
            taylor digital scale
            TSM meat grinder
            chefs choice food slicer
            cuisinhart food processor
            food saver vacuum sealer
            TSM harvest food dehydrator

          #7
          Wait am I seeing a trend here??

          Comment

          • Steve R.
            Club Member
            • Jul 2016
            • 2498
            • Elizabethtown, KY
            • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

            #8
            There is a set of Grill Grates somewhere calling your name. But the equipment you listed, I'd go low and slow in the kettle and then reverse sear.

            Comment


            • MrSkimo
              MrSkimo commented
              Editing a comment
              You know, I have been planning to get some for a long time now. But I use the pellet grill more than the Weber these days on long low and slow cooks, and I haven't seen direct replacement for my GMG. I guess I could get smaller ones for the Weber and lay them over for use on the GMG.
          • FireMan
            Charter Member
            • Jul 2015
            • 8213
            • Bottom of Winnebago

            #9
            Weber & SnS & grin while you're cookin it!
            A little after thought, ya might want to call Dave & have a running conversation with him whilst yer cookin.

            Comment

            • MrSkimo
              Charter Member
              • Nov 2014
              • 77
              • Anchorage, AK
              • 22" Weber Performer
                Kingsford Competition Briquettes
                Weber Rapidfire Chimney
                Char-Broil Big Easy - Infrared "oilless fryer"
                Thermapen(s)
                Fireboard original
                Slow N Sear
                GMG Jim Bowie WiFi
                Englebrecht Braten Gen IV 1000 on order

              #10
              So anyone believe that there is value to cutting them thin? I'm not sure why that appears to be the recommended way to do it.

              Comment


              • kmhfive
                kmhfive commented
                Editing a comment
                Not thin. Kettle with SnS. Reverse sear/cold grate.

              • FireMan
                FireMan commented
                Editing a comment
                Ditto! And handle the grate oh so gently!
                Last edited by FireMan; September 14, 2017, 06:29 AM.
            • Troutman
              Club Member
              • Aug 2017
              • 7782
              • 1521

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              #11
              I would never cut it thin but how are you intended to prepare it? It's either as a whole roast or cut into steaks; either way your methodology should be based on that I would think.

              Comment


              • MrSkimo
                MrSkimo commented
                Editing a comment
                Steaks for sure. Small dinner party with 5 or 6 people. We will only use a portion, so I will freeze some for later.
            • HawkerXP
              Club Member
              • Jul 2016
              • 6320
              • Virginia
              • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                Thermopops
                Dot and Chef Alarm with probes
                Slo n Sear
                Cold beer

              #12
              Holy crap! That thing is big and beautiful. Tip: It needs to be cooked at my house!

              Comment


              • Steve B
                Steve B commented
                Editing a comment
                And so it continues.
                Let's see how many more jump in.
            • CaptainMike
              Club Member
              • Nov 2015
              • 2680
              • The Great State of Jefferson
              • 24X40 Lone Star Grillz offset smoker
                Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
                Old school big'ol Traeger w/Pro controller (Big Tex)
                2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
                20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
                20 x 30 Santa Maria grill (Maria, duh)
                Bradley cabinet smoker (Pepper Gomez)
                36" Blackstone griddle (The Black Beauty)
                Fireboard
                Thermoworks Smoke and Thermapen.

              #13
              Were it mine I'd cut 2" steaks, boil it in a bag at 130 degrees, maybe 120, for a couple of hours (I think they call that soo veed), ice water bath, then reverse sear on kettle with SnS. After researching if Wagyu enjoys being bagged and almost-boiled, of course.

              Comment


              • MrSkimo
                MrSkimo commented
                Editing a comment
                Yes, I forgot to mention that I also have a sous vide, so that could work as well.

              • CaptainMike
                CaptainMike commented
                Editing a comment
                After watching the video that Potkettleblack shared I would scrap my idea.
            • Troutman
              Club Member
              • Aug 2017
              • 7782
              • 1521

              • OUTDOOR COOKERS

                BBQ ACCESSORIES

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              #14
              Maybe I'm missing something here but a casual search for A5 true Japanese WAGYU rib eyes yielded a price of $12+ dollars PER OUNCE. So doing the math 13.5 lbs x 16 oz/lb x$12 = $2,592 !!!! It's been a while but I remember actually buying a whole cow for that a long time ago! That stuff better be REAL good, I'd be literally standing over the grill every second.

              Comment


              • HouseHomey
                HouseHomey commented
                Editing a comment
                Yup!

              • MrSkimo
                MrSkimo commented
                Editing a comment
                Yes - quite spendy. But, your 50th only comes once and my wife was encouraging me to do it. I was going to buy just four New York's or 8 filets, but price per $ was much higher (160 -250). Considered a small order from SNF, but shipping out the per pound rate up there. My man math justified this purchase pretty easily. :-)

              • Troutman
                Troutman commented
                Editing a comment
                I'm a huge fan of Man Math !!!!! Unlike Wife Math, it actually makes perfect sense, no matter how extravagant !!!
            • FlaBouy
              Banned Former Member
              • Apr 2017
              • 806

              #15
              Holy crap! That thing is big and beautimus.... for what it cost, that damn thing had better come with access to Chef Masaharu Morimoto....

              Comment

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              2021 Meat-Up In Memphis Canceled

              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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