Wagyu steak......
mohawk600
Member Posts: 5,529 ✭✭✭✭
As I have mentioned before.......I work for a grocer, in the meat dept. on the cold/prepackaged wall. I volunteered to work Thanksgiving for the hrs. Turns out I got a good deal. I bought a small Wagyu steak 2 days prior, intending to cook it for Thanksgiving. I did, and I overcooked it. It was still good if you like med.
Thurs. I got a couple of $48/lb counter cut steaks that were going to be put into the next day's grind 'cause they don't go out to the counter again. I got them........ahem' for less than $48/lb. Divided one in half......cooked 1st half last night based on my prior night's learning.........salt/pepper/ pan seared.....finished in the oven to rare....med/rare.
Doing the second half of it right now.......and I think I got it down. I didn't set off my smoke detector with the sear this time......only browned the butter and got it in the oven nicely basted. In about 2 min I am going to pull that bad boy out and not cut into it to check done-ness. I will let it rest and eat it at it's doneness...........again.......I think I will have achieved rare to medium/rare. Best wasy to get the full flavor of a steak like that.
I can't afford steak all the time.......but from now on I will go with Wagyu...........it's pretty damn delicious.
Still have one more that I can divvy up into the next two nights and further refine my technique.......I have been ruined by Wagyu.
Comments
So good!
I did not get a good deal- but cooked qty 3 ~4lb wagu Tomahawks for thanksgiving & happy to say I nailed it.
Nice........I am not at your level yet. But still the best damn steak I have ever 'et.
Warbirds, I think you burned them, but I’d still eat one sans utensils. Hold it by the bone, caveman style.
What fuel did you use in your grill?
MY FOLLOW-UP...................yep, I nailed it with the internal temp and done-ness..........good gawd what a delicious steak. Just need to get the sear and crust right without setting off the smoke detector in my apt. Fortunately, I two more tries 😎
I will also have to double up on my cholesterol meds...........cause I am not wasting that beautiful and tasty fat...........no way.
Now for a palate cleansing bibation and digestion.
Not burned-
Fogo- Super Premium Lump Charcoal- seared @650f
That is a perfect steak. It makes me hungry just looking at it.
Darn you guys! Now I have to wipe the drool off my keyboard!
I tried something new for Thanksgiving last year. I found a nice rib roast and we cooked it in the oven with garlic and rosemary, salt and basil until it read 160F in the core. I let it rest a bit and cut a big whacking steak right out of the middle.
I thought I died and went to heaven. Until the next night when I cut another steak out of it and threw it on the grille outside. I got just a little char on it and it was even better. I've never had a better piece of meat than that.
$50.00 a pound for meat?? That's funny right there. Course I just saw where some dude was asking $6000.00 for some John something Glock so maybe the end is near.
Ricci, Wagyu is not just meat. It transcends meat.
Cooked an expensive steak in the oven? Blasphemy!
Yeah, now I’m going to have to try it.
Everything I eat turns to chit! Don
I would bet that at the prices being asked for Wagyu steak there must be some "faux", counterfeit, fake, stuff being marketed.
It would just be my luck to find some!
Think about that... my buddy in Seattle loves to troll for salmon in Puget Sound. With the price of the boat, motor, trailer, gas, gear and beer he figures any salmon he catches is worth well over $400 / lb.
All I can say to that is Mooo. Wait, (cough) let me try again. Moooo. Hey now, what’s this? Moooo! What? MOOOO! Hmmm apparently I needed to cook that roast a smidge longer. cough mooo.
I certainly didn't pay $48/lb for it................I got it before it went into the ground mix..........but it is damn good steak.
Stove top seared with salt and pepper.........basted in butter...........only finished in the oven.
My granddad was head Ranger in Yellowstone for decades and whenever one of the boys retired he'd have a pile of steaks brought in for a steak feed.
My dad says the trick is to get the 4-hole cook stove blazing hot, take the plate out of each of the 4 holes and set an iron skillet in each one over the open flame. Then get ready with the steaks... throw a handful of black peppercorns in a skillet, throw in a steak, and move to the next. By the time you've gone around all 4 skillets, start again with the first... pick up the steak, toss another handful of peppercorns, drop the raw side down and continue. Pretty quick you have 4 seared peppery steaks, salt and eat.
So I thought "well heck, I can do that!" I'd only been married 8 months or so, it was the middle of a long dark winter and I was gonna show my wife the RIGHT way to do a steak. I got all ready, turned the electric stove up as high as it would go and let the skillet get blazing hot. Ready? Toss in a handful of black peppercorns! Prepare to toss the steak on top! But before I could, I was engulfed in an enormous cloud of what can only be described as black tear gas.
When the peppercorns hit that skillet they immediately smoked and released all their pungent fury at once. Before you could blink the kitchen was thick with a fiery, spicy brimstone of pepper smoke. Blinking away the tears and gagging, I tried to get to the outside door. It took a microsecond longer than my gentle little wife thought appropriate, and through the raging roar in my ears I could hear her sweet, delicate voice raised to a timbre I'd never experienced... "OPEN THE !@~%#%!@# DOOR YOU'RE KILLING US!!!!!!!" I made it to the door and threw it open, and we both flung ourselves out into a snowbank, gagging in amazement as thick clouds of smoke boiled out.
It was a small house, which was "cozy" for a newlywed couple. That also meant the smoke reached every nook and cranny, including her clothes carefully hung and stacked in the closet. And the drapes, and the carpet, our bedding, the pillows... the place should have just burnt down, it would have been less work to do the cleanup afterward.
I mentioned that to my dad, and I thought he was going to die. He couldn't stop laughing and couldn't catch a breath. When he was finally done, he wiped a tear from his cheek and said "do it in the SUMMER time, when you can have all the windows and doors open!"
Thanks dad, that was the one detail you left out.
Never had it and I doubt I will.
I have smoked a $40 cigar though😉
Now that's a funny story Nanuq907
You are truly missing out...........the Wagyu is quite good.
Just the name "Wagyu" sounds like someone is asking you to bend over! 😅
For the money they are asking. Makes what I said above a true statement!
Regular beef is Jennings. Wagyu is Wilson Combat.
Get it?
I can't afford to buy it full retail.................and I didn't.........I got a good price becasue it had been cut for the counter and would not have been put out the next day........it was going into the grinder.
Just FYI guys..........it is amazing how much food waste I see everyday. Stuff gets set aside for food banks and they dont pick it up so now the grocer doesnt even bother with the food bank. Its all tossed into a compacter after being scanned out as a loss. Some of it is truly damaged but some of it is out of date that day but perfectly good.
Funny thing, Mohawk...I went to my local's seafood counter and asked for anything out of date to use as catfish bait, not for eating. They said "Nope, sorry. Once it's out of date, we have to trash it."
That is right................they wont sell it at a discount because the tax write off as a loss due to damage or going out of date is better for them.
edited: they won't sell it to employees or anybody else at a discount because it would open a whole can of worms regarding liability.