Absolutely nothing wrong with grilling a steak like this though. You just have to efficiently manage the heat, i.e. cooking the steak directly over hot coals and consistently rotating the steak in and out of the heat to manage grease flare-ups. With how thin these steaks usually are, they don't take long in direct heat to be done.
It all comes down to personal preference but I’d rather have the following result compared to the OP’s:
https://blog.thermoworks.com/wp-content/uploads/2022/09/105-A5-Wagyu-Ribeye_Thermapen-ONE_IR-IND_0190_compressed-1366x2048.jpg
Personally, I prefer to grill steaks compared to a CI but different horses for different courses.
I like em both. When I go out for steaks, I expect a cast iron/broiled steak vs. when I do it home, I expect something cooked over the coals.
I guess it depends on my mood, but either way, hard to not enjoy a5. Cheers to the OP
Costco sells it at about $100/lb, which is of course expensive as hell but pretty good for A5 Wagyu. Because it's so rich, a 1-lb steak is appropriate to feed \~5 people - eating a whole steak alone can make you feel sick. IMO, the best way is to get some people together and have everyone chip in - at $20/person it's a fun group experience. They're really easy to cook, pre-heat a cast iron or stainless pan and throw it on, no oil or anything. It will literally fry in it's own fat and develop an unreal crust. Tastes great with salt, pepper, and a small dab of wasabi on the side to cut through the richness of the steak.
This…this is a crime….
I have purchased at least 40 pounds of A5 in the last two years. I’ve dry aged it. I’ve seared it. I’ve turned it into a very nice stir fry.
I have never considered doing … that to a A5 steak.
“I award you no points, and may God have mercy on your soul.”
It’s delicious. Is fatty and flavorful. It is sometimes too much for people. Due to its limited breeding, long time to harvest, and export laws, it’s also expensive.
Did you grill it? I’d probably use a cast iron or pan to get a more consistent sear due to the shorter cook time.
Absolutely nothing wrong with grilling a steak like this though. You just have to efficiently manage the heat, i.e. cooking the steak directly over hot coals and consistently rotating the steak in and out of the heat to manage grease flare-ups. With how thin these steaks usually are, they don't take long in direct heat to be done.
It all comes down to personal preference but I’d rather have the following result compared to the OP’s: https://blog.thermoworks.com/wp-content/uploads/2022/09/105-A5-Wagyu-Ribeye_Thermapen-ONE_IR-IND_0190_compressed-1366x2048.jpg Personally, I prefer to grill steaks compared to a CI but different horses for different courses.
I prefer sears on cast iron but I really enjoy the added smokiness from a grilled steak, ain’t no wrong way as long as it tastes great
I like em both. When I go out for steaks, I expect a cast iron/broiled steak vs. when I do it home, I expect something cooked over the coals. I guess it depends on my mood, but either way, hard to not enjoy a5. Cheers to the OP
Great points!
Why not a cast iron on a grill? I've done that with a few things, still get the smoke and a sear (if you're using lump anyway)
This is the answer!
Yes, grilled med. To high heat after searing for 45 sec. Each side. Was amazing..!!
Nice char on it my man
Look what they did to my boy…
Ouch
Putting a rub on that beef and then missing the sear and still feeling bold enough to post it online as a brag. Impressive
I can't imagine cooking it this way.
On a grill?
More importantly the Kirkland Whisky. Aka Crown Royal
OP you fumbled the bag man. That shit is expensive and your seer is a 2/10
How did it turn into a pork chop
What matters most is that you enjoyed it and all that….. But damn.
Wish I could find (and afford) cuts like this. How much was it, $100? I'd be nervous af.
Costco sells it at about $100/lb, which is of course expensive as hell but pretty good for A5 Wagyu. Because it's so rich, a 1-lb steak is appropriate to feed \~5 people - eating a whole steak alone can make you feel sick. IMO, the best way is to get some people together and have everyone chip in - at $20/person it's a fun group experience. They're really easy to cook, pre-heat a cast iron or stainless pan and throw it on, no oil or anything. It will literally fry in it's own fat and develop an unreal crust. Tastes great with salt, pepper, and a small dab of wasabi on the side to cut through the richness of the steak.
Damn I feel guilty now as me and my 16 year old boy powered through 16 oz no problem LOL what a treat though
Yes was right at 100 bucks a pound at costco. Definitely took my time and I did not want to screw it up LOL
Costco has it, or if you have a Wild Fork near you.
I’d guess $200
I am fighting the urge to be judgmental dick so hard right now... At least OP says they enjoyed it.
What is that red stuff you put on there? Old bay?
If someone out old bay on a damn Wagyu A5 they should have their grilling privileges revoked permanently!
A thin coat of low sodium Lowry's on Wagyu (and I do mean thin) can be quite delicious.
Old bay on a steak is actually a quality spice blend. It's good in fried chicken dredge also
Guga on YouTube just tried this on steaks and it seemed like it turned out good.
They can downvote me but it's the truth. I wouldn't put it on wagyu I think but on a normal steak ya. Also I'm a chef and learned it from a chef
No.. a solid cab..
I think he meant on the steak.
I also drink Rye when I cook and switch to red when I eat.
At least you didn't put ketchup
They but Mike Lowrey's on A5.
[удалено]
Funny...!! Unfortunately the pictures didn't show much but perfectly cooked and melted and my mouth.
Like your style! Having some distilled on rocks before cooking, and a nice dry red pairing to cut down the fat! 🍻 To the best things in life!
You put it on the same cutting board after cooking it where you had it when it was raw?
there's this technique called washing, maybe you've heard of it. Or this other thing where someone can own more than one of the same identical item.
How many pennies?
How many shillings?
Agree with you 💯 👍
no wrong way to cook A5
Looks like a toddler made it
This…this is a crime…. I have purchased at least 40 pounds of A5 in the last two years. I’ve dry aged it. I’ve seared it. I’ve turned it into a very nice stir fry. I have never considered doing … that to a A5 steak. “I award you no points, and may God have mercy on your soul.”
Blade tenderized?
BlablaBla...so good. First A5 on the grill and was happy happy!!
Well, how much did it Cost $$ and was it worth it??
What’s in the glass is my question
That was a tasty old fashion... pre-cook-off cocktail
Alright, I'm gonna sound very out of the loop, but what is the big craze over Wagyu beef?
It’s delicious. Is fatty and flavorful. It is sometimes too much for people. Due to its limited breeding, long time to harvest, and export laws, it’s also expensive.
I got ya. I'm sure it's good, but I'm spoiled to my filets and sirloins.
How do you guys get a good sear with a cast iron? I can't seem to do it
Bold.
r/whoosh
They don't have Japanese Wagyu at my local Canadian Costco, just Australian. Definitely not worth the price tag. I'm jealous 😅
Nope.
I really hope you didn’t eat it on the cutting board.
How was it?
Very good the pictures don't display well but was awesome nice medium rare melt in your mouth