- I just lately purchased $1,000 price of A5 Wagyu steak and experimented with other ways to organize it.
- As an alternative of working with room-temperature steak, I began getting ready it proper out of the fridge.
- I additionally seared it for longer than beneficial to verify the steak was cooked to well-done.
Throughout a current journey to Maui, my husband and I got here throughout the most costly protein I would ever seen: Japanese A5 Olive Wagyu promoting for a whopping $35 an oz.
We started musing about what sort of sap would pay $140 for a 4-ounce steak. Nevertheless it wasn’t lengthy earlier than that Olive Wagyu was the one factor we may see on the menu, and we determined we needed to strive it ourselves.
We ordered 3 ounces and will barely end it. The flavour was unbelievable however nearly too wealthy — the consistency nearly felt like a dollop of Greek yogurt.
Since then, I’ve bought over $1,000 in A5 Wagyu to prepare dinner at house. I attempted getting ready it in numerous methods, normally going in opposition to the very best practices I used to be discovering on-line.
This is my favourite technique.
In preparation for an upcoming feast, I bought 12 ounces of Wagyu cubes for follow
I experimented with a $110 bundle of Miyazakigyu premium beef earlier than making an attempt my hand at an much more costly steak.
I am not a fan of uncommon steak — or medium-rare, for that matter. If the steak is bloody, I am not .
With A5 Wagyu, there appears to be little or no blood, presumably as a result of the steak is marbled with monounsaturated fats — generally over 60%.
I labored with chilly meat as an alternative of letting it come to room temperature
The widely suggested follow (although evidently the dealing with of this explicit meat is endlessly debated) is to carry the steak to room temperature earlier than you prepare dinner it.
Nevertheless it turns into practically the consistency of butter due to all of the fats marbling, so I started flattening the meat straight out of the fridge.
I used the facet of my knife to flatten the items whereas they have been nonetheless chilly and briefly allow them to sit earlier than tossing them right into a cast-iron skillet.
As an alternative of cooking for the beneficial time, I actually seared either side of the meat
I very frivolously seasoned the skillet with olive oil and threw my flatten meat cubes onto an already scorching pan on excessive warmth. I then sprinkled a little bit of sea salt on prime.
I believe forged iron is right for cooking steak as a result of it distributes intense warmth evenly.
A5 Wagyu fats renders at simply 75 levels Fahrenheit, so a fast searing on either side, they usually’re able to eat. The meat needs to be cooked to about 130 F for uncommon and 170 F for well-done.
I wished to know the way it tasted well-done, with a great sear so as to add some texture. I stored the flattened items within the pan for longer than beneficial on either side, urgent them down with a spatula for a smashed impact.
Then I eliminated my steak cubes from the warmth and allow them to relaxation for a couple of minutes — even steak that is effectively executed ought to relaxation earlier than serving. That is one of many few suggestions I adopted carefully.
Although it felt like I broke each steak-cooking rule, I liked the outcomes
I served the steak on items of sharp white cheddar and could not consider the style. I liked it, although it took breaking nearly each steak-cooking rule to make it.
I cooked plenty of fats out of those steak cubes, however surprisingly, they have been nonetheless flavorful.
A5 Wagyu is so heavy that it is laborious to eat quite a lot of bites. However when it was borderline burnt, it really grew to become a bit lighter. I felt like I may get pleasure from it for an extended time frame.
Nonetheless, with a price ticket so astronomical, I am unable to afford to snack on Wagyu every time I would like. Maybe it is higher to prepare dinner the meat much less completely so I would like much less of it.