Had Japanese Wagyu Beef For the First Time

[Michael_in_TX]

I was at a steakhouse (Perry's, for those in the Greater Houston area) this evening celebrating my mom's birthday. Their special was 5-rated Japanese Wagyu NY Strip. Now, prior to beginning my BBQ adventure just last year, I had no idea what Wagyu was.

I thought about getting it....steakhouses are pricey enough as it is and this was $17.50/oz! But my wife really wanted to try it, so we ordered 3 oz of it (one oz for me, two for her).

It was dry-aged, but I forget for exactly how long. It was cooked to a perfect medium rare and it was very, very good. My initial impressions are two fold: wow, it just melts in your mouth. Been a very long time since I've had a steak like that! And then there was the part I was most curious about....there was a mild "blue cheese" flavor to it. Not objectionable, just different. I can certainly see why it is highly prized.

(No, I didn't just have 1 oz of steak...lol...I also had the chateaubriand -- also perfectly cooked and fascinating to compare it to the Wagyu -- and a dish of lobster mac and cheese.)

[Donw]

It is great to hear you had a chance to enjoy some. It really is a unique piece of meat.

[randy56]

Did not know you could order by the OZ, of course we do not have fancy Japanese restaurants around here. Or any other place to get wagyu . Question is was it the best steak you have ever had?

[tbob4]

I have never had meat of that quality. I don't have a dedicated fridge to age beef. The space in the house fridge doesn't allow me the room.

However, I know from reading what Meathead and others report, the Bleu Cheese flavor comes from the aging process. The quality of the beef is why it melts in your mouth.

[Michael_in_TX]

Question is was it the best steak you have ever had?

It was the most unique steak I have ever had. Would I do it again? Absolutely, as long as I wasn't paying for it. Price consideration, in my mind, has to be a part of this, Was it better than a prime NY strip? Sure....was it 3x the price better? Maybe.

[Troutman]

Try their 7 finger pork chop next time. It’s the BOMB !!!

[Michael_in_TX]

I nearly got that, but I often go to their Scarsdale location and get the pork chop lunch portion Wednesdays for $9.99. The table next to us got one and I had forgotten just how large that pork chop is. Mammoth chop!

[Troutman]

It's really half a bone in loin roast !!! They really do a good job of smoking them. If you can get through one you're a better man than I

[Michael_in_TX]

I always think it is humorous that they list pork chop leftover recipes on their website....as you know you'll be taking some of that home! https://perryssteakhouse.com/porkchoprecipes/

[mountainsmoker]

I try not to get it dry aged. The blue cheese funk doesn't happen with a pure piece of A5. Pure A5 to me is like heaven. But that is my opinion and ya all can get what you want.

[Michael_in_TX]

Now that you mention it, I wonder if the wow factor would have been higher for me had it not been dry-aged. I didn't dislike the blue cheese undertones, but my preference is leaning toward it not being there. Fantastic steak, still.

[Red Man]

I’ve gotten a couple of small A5 wagyu steaks from Crowd Cow. It was most definitely the best steak I’ve ever had. Totally melt in your mouth.

[JGrana]

I have also had A5 wagyu from Crowd Cow. We did a tasting with my son and his friend (and out wives). Sliced and grilled very quickly on a flat top. A little salt and soy on the side for dipping.
We all felt it was the most tender (putting it lightly), melt in your mouth like butter steak.
With that said, 2 of the crowd of 6 thought it was a bit light on the beefy taste side.

As you said, Michael_in_TX , I would do it again - if I didn't have to pay for it ;-)