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!
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!
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