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Preparing Wagyu

post #1 of 28
1/27/08 at 10:34pm
Thread Starter 
So, I know it's supposed to be rare, etc. I'm curious as to if anyone else has tried their hand at preparing a wagyu steak (specifically a ribeye). By the way, cheap plug for the Organic Butcher of Mclean if you're in the DC metro area. We recently discovered it and it's hard to buy our meat anywhere else, though our pockets are worse for wear.
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post #2 of 28
1/27/08 at 11:09pm
Did the butcher have any recs? Personally, with something that marbled, I'd think you could probably cook it pretty much the same as a lean steak, you'd just end up with a much juicier, more flavorful result. If I just got one and was told to cook it without research, I'd do my normal cracked peppercorns, kosher salt and olive oil treatment, but with a little less pepper than usual so I could be sure to taste what I was spending.
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post #3 of 28
1/27/08 at 11:23pm
Maybe treat it like kobe? I say this as I bet there are many sources of info on preparing this on the 'Net.
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post #4 of 28
1/27/08 at 11:30pm
Black and blue. Something that well-marbled should just be seared to rare. Lots of fresh black pepper and salt, very very hot pan and just sear it.
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post #5 of 28
1/27/08 at 11:31pm
Thread Starter 
Quote:
Originally Posted by Piobaire View Post
Maybe treat it like kobe? I say this as I bet there are many sources of info on preparing this on the 'Net.
There is conflicting information on the internet, which I searched before posting here. I figured I'd ask people for their methods since quite a few people here cook. Some say not to sear it like you would a regular steak; this is what I assumed as well but it seemed like a good idea to check.
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post #6 of 28
1/27/08 at 11:38pm
Why would you not sear it? Doesn't that keep the juices in, which is why you bought wagyu in the first place?
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post #7 of 28
1/27/08 at 11:47pm
Recent studies (well, not recent, like...5 years ago) proves that searing doesn't actually keep the juices in. It does, however, give us that nice brown color and that slightly charred taste that we all know and love
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post #8 of 28
1/27/08 at 11:53pm
Quote:
Originally Posted by aaguirre View Post
Recent studies (well, not recent, like...5 years ago) proves that searing doesn't actually keep the juices in. It does, however, give us that nice brown color and that slightly charred taste that we all know and love
Hmm, I didn't know that about the juices, thanks. Even so, a steak without a good sear is really just... beef. Not that that's bad, but why buy a steak if you want a roast?
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post #9 of 28
1/27/08 at 11:59pm
Quote:
Originally Posted by j View Post
Hmm, I didn't know that about the juices, thanks. Even so, a steak without a good sear is really just... beef. Not that that's bad, but why buy a steak if you want a roast?

Yup, all the magic is that carcinogenic seared tasty parts on a steak
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post #10 of 28
1/28/08 at 1:28am
If it's a steak cut, you can think of it as an extra fatty ribeye, I would cook it rare inside and crispy on the outside.

However, a lot of Japanese people eat it thin sliced, almost like slices of bacon, grilled. Because of the high cost, this can make 30 or 40 slices out of a steak which I suppose seems like you are making it go longer. It is so tender and fatty that you will not toughen it unless you totally overcook it.
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post #11 of 28
1/28/08 at 1:37am
They do actually do that, but for myself, I don't like it. If i'm going to eat a steak (a wagyu at that), i'd have it as a whole steak. But if I were to cut it, I wont cut it as thin as a carpaccio/bacon, I'd have it maybe 3/4" thick slices.
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post #12 of 28
1/28/08 at 1:56am
When I've cooked Wagyu Ribeye, I just grill it on the high for a few minutes (3 or so a side, this piece was only an inch thick), then let it sit for a few minutes covered to let the juices settle. Came out medium rare, which is as I prefer it. Because of the nature of the beef, I like to keep the inside tender and char the fat on the outside to get a mix of the possible flavors. I put just a hint of fresh ground pepper and kosher salt on it, because you have to be careful not to overpower the flavor of the beef. Which is what you're paying for anyway.
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post #13 of 28
1/28/08 at 1:58am
You put salt & pepper on after cooking?
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post #14 of 28
1/28/08 at 2:05am
Quote:
Originally Posted by adelphi View Post
You put salt & pepper on after cooking?
Salt on before cooking, pepper on after. Pepper burns, salt does not.
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post #15 of 28
1/28/08 at 2:06am
^^^I do it before, and put nothing on after.
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