Well I think I’ve made a self commitment to experience this wonderful beef on a semi annual occasion!!!
This meal was the second roast from the set we bought for my sons b-day and our anniversary
https://www.smokingmeatforums.com/threads/japanese-a5-wagyu-new-york-butter-cream-poached-lobster-and-idaho-russet-fries-with-herbed-olive-oil-drizzle……-lots-o-pics.328743/
I feasted the steaks the same way….ie thick cut and instead of loser salt I used Himalayan pink salt. Many suggest it as its salinity matched the A5 better
The dry brined for 36 hours in the fridge…
Getting every thing prepped, letting A5 come up to room temp and the fry’s are about ready to par fry!
The hexclad ready to sear….started with a dry pan…..no nerves thing this time….confident it will sear perfection!!!!
Got both sides now the first flat….just look at the rendered fat!
Flip one! Oh my!!!!
Another flip….just getting it perfect on the sear and internal temp…I was using my thermopen to keep it under the desired INT
This time I did a butter tallow herb bath as well…..
Bingo INT 142 all really to rest….my boy did a butter poached onion slice to go with them……
All done resting ready to slice……what a sight….I’m in awe of the chef’s that get to cook A5 on a daily basis….what a treat these are just a enjoyable and satisfying cooking experience!!!!
The slicing! A perfect medium for A5. You can’t see any internal fat and the reason to the medium INT!
And for the plating…..some Idaho russet fry’s butter poached onion and some picked cucumber salad that me wife made up…..
The money shot!!!!
Many chefs say pickled sides help balance the richness of the A5 and I can say this with 100% agree with this….it helps reset the palate so each bit of the A5 is as the first bit!!!
Oh and now the real $$$ desert item that makes the A5 seem cheap……..
Bam bam the wife nailed these l, I did the sugar work!
Thanks for joining me again on the A5 journey!
This meal was the second roast from the set we bought for my sons b-day and our anniversary
https://www.smokingmeatforums.com/threads/japanese-a5-wagyu-new-york-butter-cream-poached-lobster-and-idaho-russet-fries-with-herbed-olive-oil-drizzle……-lots-o-pics.328743/
I feasted the steaks the same way….ie thick cut and instead of loser salt I used Himalayan pink salt. Many suggest it as its salinity matched the A5 better
The dry brined for 36 hours in the fridge…
Getting every thing prepped, letting A5 come up to room temp and the fry’s are about ready to par fry!
The hexclad ready to sear….started with a dry pan…..no nerves thing this time….confident it will sear perfection!!!!
Got both sides now the first flat….just look at the rendered fat!
Flip one! Oh my!!!!
Another flip….just getting it perfect on the sear and internal temp…I was using my thermopen to keep it under the desired INT
This time I did a butter tallow herb bath as well…..
Bingo INT 142 all really to rest….my boy did a butter poached onion slice to go with them……
All done resting ready to slice……what a sight….I’m in awe of the chef’s that get to cook A5 on a daily basis….what a treat these are just a enjoyable and satisfying cooking experience!!!!
The slicing! A perfect medium for A5. You can’t see any internal fat and the reason to the medium INT!
And for the plating…..some Idaho russet fry’s butter poached onion and some picked cucumber salad that me wife made up…..
The money shot!!!!
Many chefs say pickled sides help balance the richness of the A5 and I can say this with 100% agree with this….it helps reset the palate so each bit of the A5 is as the first bit!!!
Oh and now the real $$$ desert item that makes the A5 seem cheap……..
Bam bam the wife nailed these l, I did the sugar work!
Thanks for joining me again on the A5 journey!
