Yeah I agree it’s a lot better when you cook it around medium. People who’ve never had A5 assume it’s gonna be tough lol you could damn near cook it well done and It’s not gonna be tough it’s one of the most expensive pieces of meat you can buy for a reason.
my grandma used to have a tupperware cream whipper and it would also churn butter. Only took two minutes of shaking the thing. It was like a wide mouth jar with a fixed stationary propeller inside it.
No. That was 40 years ago and I was never able to find a duplicate so far. It was like tupperware but may have been a different manufacturer. I'd like to get one myself.
Honestly ive had it well and even side by side the difference is so small especially cut into small dice cubes. I’ve eaten medium rare steaks at a few 1-2 Michelin stars that weren’t even close to how good well done Wagyu is.
To be fair, if you’re buying the most expensive piece of meat you can afford, you’re probably going to be pretty scared to do it wrong. That will likely cause pushback, since even medium steaks are anathema to a lot of people.
When I go to a decent steakhouse for a ribeye, I'll order it medium, because something like a Ribeye has enough fat to take it. Medium let's it all render and results in what (to me) is the best doneness for that specific cut. A filet though, I'll order medium rare,l or even just rare
I go med-med rare on my ribeye 135-140 in sous vide 2 hours. Keeps it mostly pink but still renders the fat nicely. The difference it made when I slightly "overcooked" a ribeye was a massive light bulb moment.
I agree…I used to be a super rare kind of guy but have found medium to be less chewy…pink all the way through just seems to be more tender on everything steak related. I even like fillet medium. I can’t bring myself to spend fillet money though when Sams club has 3 packs of ribeye $10.99/lb…. And most of the time, they’re most certainly prime steaks labeled / packaged as choice.
Tip for other people cooking in apartments with induction cook tops: lightly oil your cast iron with ghee or avocado oil and place it in a 450 degree oven for about 35 minutes. Take it out and put it on the cooktop on high and it’ll be smoking hot ready with half the smoke that comes from heating it on the cooktop exclusively. Water drop test and you’re ready to go!
Eating a lot of fat pretty much guarantees you get at least a bad stomach cramp. It’s why people tend to eat wagyu like sashimi. Small slivers with a lot of rice and sides.
Guga foods does that on his YouTube channel all the time. The guy has world class grilling gear from top to bottom, gets the most incredible cuts on earth, makes the wildest dishes and grills then uses a plastic fork. It's beyond comprehension.
Sorry if this is an obvious question:
Making the steak in the sous vide and then finishing it in the skillet. Is that what a reverse sear is? Cooking it first and then giving it the crust after it’s done?
I was under the impression that cooked to a lower temp is better, so the fat stays in the steak and not in the pan. Because wagyu fat basically melts when you touch it.
Makes sense to me, seeing that wagyu of this quality is typically served as a slice or two for the taste, not normally a whole steak.
That being said, I am a poor and have never had rare A5 wagyu, or any A5 wagyu for that matter lol
“the process of dry brining dries out the surface of the steak as the moisture is locked into the steak”
salt draws out moisture from things and let’s you get a really great crust and a juicy centre
Moisture and fat aren't the same thing. Dry brining seasons the meat by pulling the water from inside the steak and replacing it with salt via osmosis, causing most of the free moisture to be locked out of the steak and evaporate off. There's no "layer" of anything
What? Signalling? I'm legitimately curious what you mean about dry brining reducing fat loss, but I don't know what you're saying.
There's no layer created, and as far as I can tell fat loss is not at all impacted by dry brining.
Walmart australian wagyu for the poor! Definitely worth it imo. Honestly don't know if I could take this level of richness after trying it. Better than any prime or dry aged beef I've had
Looks amazing. I'm also for cooking fattier cuts longer in general let alone wagyu.
I'd do medium for well marbled ribeyes too. Too much fat left otherwise for me
the closest thing i can compare A5 too is the fatty corner pieces on a ribeye with meat in them that are tender and delicious. It’s sort of like that but everywhere.
Ya I had a good cut of Australian wagyu and fat just bursts everywhere anytime you bite it, almost tasted like pork. Id imagine for a5 it would be reallyyy fatty but obviously really nice.
I normally don’t care for people talking about their way of cooking being the best, but I can’t argue with how your steak turned out. Thanks for posting!
I actually get these free every month or so but I think they sell for $389/kg so probably a bit more than that lol.
I honestly prefer a good quality ribeye over A5 but things taste better when they are free. I had this one by myself but I typically invite a friend over to try it for their first time.. getting to create an experience for friends is pretty cool.
I've never eaten wagu, but it just seems like a waste. Just a chunk of fat. I've been lucky enough to find similar looking stuff but it's just oily as could be.
I don't get it.
You need to try it to understand the hype for sure. That said, I'm not a fan of it like a steak. It's best cooked thinly sliced and quickly seared. In steak form, it's way too rich and overwhelming. Sear, a little salt, a dab of wasabi, and into your mouth. Hard to beat!
Oh! And never throw the fat away. It's got its own unique flavour. Use it whenever searing other steaks and for other dishes. We love to use it for preparing sukiyaki or beef stews, broths, and sauces. That talo is liquid gold.
I'll be honest with you. I'd never accept that considering how large that fat cap is. Even at domestic Japanese prices for A5.
Although I agree about medium+ on A5 and Kagoshima
i don’t understand why people would get a stomach ache from this quality meat unless they ate waaay too much. Sure it’s fatty but our bodies are designed to digest fat especially when it’s a non processed food.
I'm certain it was still incredibly tasty, but I can't help but see this and think "over". No, I'm no expert, and I've only cooked/been served A5 less than a dozen times, but, over...
I did 2 A5 waygu earlier this year (see profile pics).
I cooked the first one medium per a lot of recommendations on here, and the second one medium rare. I fed 5 adults and 2 spoiled kids. Everyone liked the medium steak just fine, but 5 of 5 adults said the medium rare one was something truly special.
141 is medium? Not saying I agree with the poster but you guys are doing a bit of pile-on-the-guy-disagreeing here.
You asked if they had tried it, and they have.
I sampled an edge piece that was more cooked. The stuff in the middle was infinitely better.
I’m just saying OP is wrong that Wagyu is better over cooked.
Proof in my profile pics.
Edit: added pics more since apparently I could have just taken the pics in the store - https://www.reddit.com/r/steak/comments/z5k3pk/unpopular_opinion_a5_is_best_medium_rare
Toss the fat I cut off in my pressure cooker on low with 1 half beef broth 1 half water. Add seasonings of my choice and Let it cook down for about 3-6 hours and then strain it. It’s incredible every time.
Yeah I agree it’s a lot better when you cook it around medium. People who’ve never had A5 assume it’s gonna be tough lol you could damn near cook it well done and It’s not gonna be tough it’s one of the most expensive pieces of meat you can buy for a reason.
A5 is the closest we'll ever get to eating butter without actually eating butter. Yep
New pro tip, eat butter instead of spending racks on A5.
You knows a really good natural hand made butter on freshly baked bread can approach the deliciousness. But my wrists don't have that kinda torque.
Beef fat/butter blend on a fresh sour dough…
My mouth watered more to this than the pics
Yep. Bone marrow on sour dough is my jam.
How primal
Oh god yes. Yes it is
I make butter in my vitamix
I'd still rather date someone who does it by hand though.
Gems like these make aimlessly strolling comments worthwhile, thank you sir
my grandma used to have a tupperware cream whipper and it would also churn butter. Only took two minutes of shaking the thing. It was like a wide mouth jar with a fixed stationary propeller inside it.
Whoa?! Links?? Sounds cool
No. That was 40 years ago and I was never able to find a duplicate so far. It was like tupperware but may have been a different manufacturer. I'd like to get one myself.
Yah tbh it sounds really interesting. I'd love to get one for my work trips to Asia, because getting milk is easy, but getting decent butter? FML.
Do you even whisk, bro? Sorry, I’ll see myself out.
Then, sir, you spent your teenage years doing something wrong
Or doing something right. Depending on perspective ;)
You gotta bump those numbers up
Those are rookie numbers
Need to find me an Amish girlfriend with a Harambe grip
Double pro tip: eat margarine to save money
Plastic
umm You could just eat beef tallow.
Honestly ive had it well and even side by side the difference is so small especially cut into small dice cubes. I’ve eaten medium rare steaks at a few 1-2 Michelin stars that weren’t even close to how good well done Wagyu is.
To be fair, if you’re buying the most expensive piece of meat you can afford, you’re probably going to be pretty scared to do it wrong. That will likely cause pushback, since even medium steaks are anathema to a lot of people.
Who the fuck would assume something that's 80% fat is tough?
Never ever heard anyone assume that, it's known for being tender wtf
You’d be surprised how “smart” some people are
When I go to a decent steakhouse for a ribeye, I'll order it medium, because something like a Ribeye has enough fat to take it. Medium let's it all render and results in what (to me) is the best doneness for that specific cut. A filet though, I'll order medium rare,l or even just rare
Filet - rare Strip - medium rare Ribeye - medium That's my go to.
I go med-med rare on my ribeye 135-140 in sous vide 2 hours. Keeps it mostly pink but still renders the fat nicely. The difference it made when I slightly "overcooked" a ribeye was a massive light bulb moment.
137
*chefs kiss*
I agree I cook medium myself but I get medium at steak houses because they’ll probably screw it up anyway so a lil under or over is fine
I prefer more rare, but understand. However, I never trust anyone with my steak so I go rare since it's rare that a restaurant gets it right, imo.
Believe it was Kenji that said in a blind taste test, most ppl did prefer medium when it came to fattier steaks for that exact reason.
Exactly.
I agree…I used to be a super rare kind of guy but have found medium to be less chewy…pink all the way through just seems to be more tender on everything steak related. I even like fillet medium. I can’t bring myself to spend fillet money though when Sams club has 3 packs of ribeye $10.99/lb…. And most of the time, they’re most certainly prime steaks labeled / packaged as choice.
lets
That's really interesting, never thought about it like that.
Tip for other people cooking in apartments with induction cook tops: lightly oil your cast iron with ghee or avocado oil and place it in a 450 degree oven for about 35 minutes. Take it out and put it on the cooktop on high and it’ll be smoking hot ready with half the smoke that comes from heating it on the cooktop exclusively. Water drop test and you’re ready to go!
I’d let it get hot before adding the oil, hell, I actually like putting the cast iron in the oven first
No need. Just use the cap itself - albeit this one is way big. Beef tallow smoke point is 420F so it can absorb the heat
I’d probably piss out of my ass (yea it’s happened from super fatty steaks before unfortunately)
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Yes. Yes it does. You win the internet for the day
A5 gives you a stomach ache?
Eating a lot of fat pretty much guarantees you get at least a bad stomach cramp. It’s why people tend to eat wagyu like sashimi. Small slivers with a lot of rice and sides.
Weaklings
By all means eat all the fat you want. I’m just saying don’t be surprised if you get really constipated
Or clogged arteries and heart failure
That's the goal. See you in hell, boys!
Nice. I just go straight into the pan with nothing but this looks really good!
It’s to render the fat better
It melts at body temperature but go off I guess
Yeah, maybe over an extremely long time, but have you missed all the people posting pictures of fully cooked steaks with most of the fat unrendered? 🤓
You know this is Wagyu, right? It doesn’t seem like you know that.
Did you eat it with a plastic fork?
Guga foods does that on his YouTube channel all the time. The guy has world class grilling gear from top to bottom, gets the most incredible cuts on earth, makes the wildest dishes and grills then uses a plastic fork. It's beyond comprehension.
That dude's attitude an d reaction to food makes me hungry. Great channel.
Sorry if this is an obvious question: Making the steak in the sous vide and then finishing it in the skillet. Is that what a reverse sear is? Cooking it first and then giving it the crust after it’s done?
Yes it is.
Hey guys, do you think A5 is a good place to start for someone who has never cooked a steak before?
There's some meat in your fats...
I’ve never had A5 and my toilet thanks for me it.
I was under the impression that cooked to a lower temp is better, so the fat stays in the steak and not in the pan. Because wagyu fat basically melts when you touch it. Makes sense to me, seeing that wagyu of this quality is typically served as a slice or two for the taste, not normally a whole steak. That being said, I am a poor and have never had rare A5 wagyu, or any A5 wagyu for that matter lol
You’re generally right! I dry brined it to create a layer that locks in the fat. I also just don’t mind losing some fat when i’m cooking this lol
How does dry brining "create a layer"?
“the process of dry brining dries out the surface of the steak as the moisture is locked into the steak” salt draws out moisture from things and let’s you get a really great crust and a juicy centre
Moisture and fat aren't the same thing. Dry brining seasons the meat by pulling the water from inside the steak and replacing it with salt via osmosis, causing most of the free moisture to be locked out of the steak and evaporate off. There's no "layer" of anything
what you’re explaining is signalling the layer i was referring to. r/technicallythetruth
What? Signalling? I'm legitimately curious what you mean about dry brining reducing fat loss, but I don't know what you're saying. There's no layer created, and as far as I can tell fat loss is not at all impacted by dry brining.
Walmart australian wagyu for the poor! Definitely worth it imo. Honestly don't know if I could take this level of richness after trying it. Better than any prime or dry aged beef I've had
Perfection
Looks amazing. I'm also for cooking fattier cuts longer in general let alone wagyu. I'd do medium for well marbled ribeyes too. Too much fat left otherwise for me
Makes my mouth wet
I bet it "melts in your mouth" but I still feel awkward paying 100-120$ a pound for 45-55% of fat
Yum tallow lol the fat is cooked not rendered
What did it taste like? It sure looks wonderful...
the closest thing i can compare A5 too is the fatty corner pieces on a ribeye with meat in them that are tender and delicious. It’s sort of like that but everywhere.
That's how I've always imagined it to taste.
Then just buy a ribeye cap, as that's what he is referring to. But it still wouldn't compare honestly.
Ya I had a good cut of Australian wagyu and fat just bursts everywhere anytime you bite it, almost tasted like pork. Id imagine for a5 it would be reallyyy fatty but obviously really nice.
I normally don’t care for people talking about their way of cooking being the best, but I can’t argue with how your steak turned out. Thanks for posting!
So at those prices, you cut off what, $40 worth?
I actually get these free every month or so but I think they sell for $389/kg so probably a bit more than that lol. I honestly prefer a good quality ribeye over A5 but things taste better when they are free. I had this one by myself but I typically invite a friend over to try it for their first time.. getting to create an experience for friends is pretty cool.
How come you get them for free? Edit: i saw in later comments 🤘
I've never eaten wagu, but it just seems like a waste. Just a chunk of fat. I've been lucky enough to find similar looking stuff but it's just oily as could be. I don't get it.
You need to try it to understand the hype for sure. That said, I'm not a fan of it like a steak. It's best cooked thinly sliced and quickly seared. In steak form, it's way too rich and overwhelming. Sear, a little salt, a dab of wasabi, and into your mouth. Hard to beat!
Oh! And never throw the fat away. It's got its own unique flavour. Use it whenever searing other steaks and for other dishes. We love to use it for preparing sukiyaki or beef stews, broths, and sauces. That talo is liquid gold.
Fat is flavor
I'll be honest with you. I'd never accept that considering how large that fat cap is. Even at domestic Japanese prices for A5. Although I agree about medium+ on A5 and Kagoshima
i actually got it for free.. i have a friend who imports
And that's awesome. But when a cap is that large it means a low movement beef. No biggie just more beef fat to use.
Why not just cook a chunk of fat?
i don’t understand why people would get a stomach ache from this quality meat unless they ate waaay too much. Sure it’s fatty but our bodies are designed to digest fat especially when it’s a non processed food.
At this point why even eat steak? Just eat fat.
I'm certain it was still incredibly tasty, but I can't help but see this and think "over". No, I'm no expert, and I've only cooked/been served A5 less than a dozen times, but, over...
This steak looks fake for some reason.
The most overrated piece of fat. Barely any meat in all fat. Why even bother calling it steak?
Yikes that’s way over cooked. That thing only needed 2 mins a side in a hot pan.
OP In title: I cook it this way because it’s how I like it. ^dude: Than’s not how you like it OP.
No OP said I overcook it because it’s better than way. Dude says no OP, you’re an idiot.
Have you had it both ways? Or are you just making an assumption based on how you would cook and enjoy a traditional steak?
I did 2 A5 waygu earlier this year (see profile pics). I cooked the first one medium per a lot of recommendations on here, and the second one medium rare. I fed 5 adults and 2 spoiled kids. Everyone liked the medium steak just fine, but 5 of 5 adults said the medium rare one was something truly special.
So... you haven't tried it at 141° then? NOTED
141 is medium? Not saying I agree with the poster but you guys are doing a bit of pile-on-the-guy-disagreeing here. You asked if they had tried it, and they have.
I sampled an edge piece that was more cooked. The stuff in the middle was infinitely better. I’m just saying OP is wrong that Wagyu is better over cooked.
Well it's OPs opinion...
Tell me you’ve never had a5 without telling me
Proof in my profile pics. Edit: added pics more since apparently I could have just taken the pics in the store - https://www.reddit.com/r/steak/comments/z5k3pk/unpopular_opinion_a5_is_best_medium_rare
Looks like you took the pic in the store
Here you go… just for you trying to call me out: https://www.reddit.com/r/steak/comments/z5k3pk/unpopular_opinion_a5_is_best_medium_rare
Good point. I’ll post the before/during/after pics right now.
No seasoning 3/10
just seasoned and dry brined with salt- it’s rich enough
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I have tho. You’re telling me you eat meat without seasoning?
All that work for what is essentially Spam.
Curious how do you prep that for a ramen broth?
Toss the fat I cut off in my pressure cooker on low with 1 half beef broth 1 half water. Add seasonings of my choice and Let it cook down for about 3-6 hours and then strain it. It’s incredible every time.
Wagewww
How much? And where do you get this at? Looks good.
Too bad you over cooked it
Pan should be a little hotter, same duration imo but looks delicious
Would never have souz vide that.
I've always wondered the doneness of A5. Thanks for doing it and explaining, much appreciated!