Total agree Courtney, the texture and rendering are perfect in the 140-142º range. Absolutely a perfect dinner, expertly prepared. POINTS!
Matt
Matt
Japanese A5 Wagyu NY - Again!
- Thread starter civilsmoker
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Leftovers……I seared the third steak yesturday to about INT 100 then cooled it and vac sealed for leftovers…..last nights dinner started with it coming up to room temp then into a Hex with some beef tallow about 1/8 inch, maybe a bit more to simulate the natural tallow sear to finish off the sear and bring it back up to temp. Then a butter and herb bath……
Just to help understand why these sear so good is the fat content and the tallow in the pan….ie it sits in about 350-370 degree oil and effectively shallow fry’s them…… the added tallow the second day simulate the natural developed oil of a fresh sear…..see the bubbling hot oil in action after I poured the pan oil over for the rest
Pulled it at 142 same as the previous day cook….
We changed it up with some tempura veggies and and Asian cucumber salad…… man I’m such a happy and content beef man at the moment. My taste buds are still in heaven……
I rich I could explain the emotions this caused when eating it…..not much talking by the fam…..
And the last set of crème brûlée…..this just finished it off right!
Just to help understand why these sear so good is the fat content and the tallow in the pan….ie it sits in about 350-370 degree oil and effectively shallow fry’s them…… the added tallow the second day simulate the natural developed oil of a fresh sear…..see the bubbling hot oil in action after I poured the pan oil over for the rest
Pulled it at 142 same as the previous day cook….
We changed it up with some tempura veggies and and Asian cucumber salad…… man I’m such a happy and content beef man at the moment. My taste buds are still in heaven……
I rich I could explain the emotions this caused when eating it…..not much talking by the fam…..
And the last set of crème brûlée…..this just finished it off right!
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Much appreciated Matt,
Before I did this the first time I watched many chefs cooking demos and one from a MStar chef that cooks them every night. He suggested the medium cook and a pickled element, he was spot on all the way! The pickled element resets the taste buds so each bite is like the first bit….. I will be honest that eating 4/5 oz of this stuff nearly brings tears to my eyes!!!!
Civil, don't get me wrong . Loved the meal the first time around.
But for me I like a little less pink is how I like them. I know too well done for some but I love this set better.
And just look at this
Great meal both days and love the sides also.
David
ps: and a beautiful cracking Creme Brulee, just saying.
But for me I like a little less pink is how I like them. I know too well done for some but I love this set better.
And just look at this
Great meal both days and love the sides also.
David
ps: and a beautiful cracking Creme Brulee, just saying.
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Thanks David and my wife liked a medium temp, ie just a hint of pink so I’ve eaten many of them and if done right they can be very tasty too!!!
Oh yes seeing bubbling tallow and butter over a seared steak is a beautiful sight for sure!!!!
I have a fine needle torch that is perfect for the sugar work….it has a bamboo skewer size pure blue flame point that allows for precision torching. A large torch flame can kill the custard in a blink of an eye!
Thanks chop!!
Many thanks ronf!
Well tonight’s meal is the end of the A5 in the house…..the boy was on dinner duty……so he went into scratch mode and he developed a broth then used these noodles….
Once the noodles were done he portioned them in the bowls then dropped the leftover A5 slices in the broth and the most amazing thing happed…..as the fat rendered out it mixed in and thickened the broth into a gravy. I have NEVER seen such a thing….the result was a bowl of heaven!!!!!! The A5 flavor was imparted into the gravy and made it truly special!!!!
This is bar none the best bowl of beef noodle soup I have had in my life!!!!!
Until next time…..as we are now in the cooling off mode to come back to reality…..ie a $1.50 hot dog & drink combo may be on the menu…..lol.
Once the noodles were done he portioned them in the bowls then dropped the leftover A5 slices in the broth and the most amazing thing happed…..as the fat rendered out it mixed in and thickened the broth into a gravy. I have NEVER seen such a thing….the result was a bowl of heaven!!!!!! The A5 flavor was imparted into the gravy and made it truly special!!!!
This is bar none the best bowl of beef noodle soup I have had in my life!!!!!
Until next time…..as we are now in the cooling off mode to come back to reality…..ie a $1.50 hot dog & drink combo may be on the menu…..lol.
Yes that is the only way, I also have one I like for small light torching.
Love the noodle soup also.
David
Well I just am speechless. That's 3 meals that are off the charts, but I too, am priced out of the A5 market. Maybe one day, though...
Wow! Thank you. Anniversary coming up.. Since there's no real news this morning, I went on a google-fest to learn more.
I have no clue as to the authenticity of these guys,
That just sounds and looks amazing Civil!
I've never tried Wagyu much less an A5. But when you get 3 meals of that quality?
Keith
I've never tried Wagyu much less an A5. But when you get 3 meals of that quality?
Keith
quick question... is A5 A5 everywhere? To clarify, I've never seen in store. they have it at wild fork or whatever its called if i want to do 1.5hrs of Miami traffic. just wondered how strictly its graded for a Benjamin a bone.
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Many thanks GS! I probably would have never shelled out the coin if it wasn't for the boy stating that is all he wanted for his birthday......And it was all he did get....
Much appreciated slav! ps, I'm still drooling!for the love of god...im drooling everything looks absolutely delicious
Thanks Keith and yea when you "count" the plate per cost it ends up being reasonable. Again 3-5 oz serving is a full serving size! I mean if we went to the local steak house and got fillets or NYs for a family of for we are walking out with a 150 bill hit......
For those new to wagyu consumption, here is a quick overview you should become familar with. The wagyu lable in the states can repesent a large range of graded meat and is rated in the "F" number sequence ranging from F1 (50% crossbred) to F5 (fullblood, which can trace it's lineage back to Japan). The Japanese 'A' rateing system is based upon the marbling at the 13th rib.
www.smokingmeatforums.com
Wagyu - know what you are buying
Our daughter & her husband are in the business. They are continually educating potential customers regarding Wagyu and how it can vary. Instead of resurrecting an old 2021 thread where I posted this as a comment. Here is some Wagyu information that is good to know before reaching for the wallet...
www.smokingmeatforums.com
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Thanks, and you are welcome! The prep those guys did looks tasty and the thin slice is how many prepare it. If you notice their thin cut was well done vs they did the steak cook to rare. I am dry brine then pan sear prep all the way, (I have had the thin cut and the pan fry and slice is better IMO). The MStar chef, I watched did the thin slice and for those that wanted a special cook a pan seared whole rib eye but he cut out the large fat after. If you thin trim the NY edge fat (as I did above) 95% of the seared NY is consumable. The crust on a thick cut is easy to do and it's like beef bacon. Oh, and due to the insulation properties of the fat it takes a lot of searing to get it to medium, just keep rotating to get all the edges crispy.
Not all Japanese A5 grade is equal. I have seen it up to 450/lb vs the 75/lb we paid for. Second, I think the NY is the best cut for a DYI because its mostly marbled tissue vs a large fat section like a rib eye. The absolute best is the fillet but it comes at a $$$. If I ever find a money tree, I will spring for some fillets for home cook.....as of now its a bucket list....
Thanks for sharing schotz, a little research is best because you want be sure you know what you are getting. Ours came with a 100% certification!For those new to wagyu consumption, here is a quick overview you should become familar with. The wagyu lable in the states can repesent a large range of graded meat and is rated in the "F" number sequence ranging from F1 (50% crossbred) to F5 (fullblood, which can trace it's lineage back to Japan). The Japanese 'A' rateing system is based upon the marbling at the 13th rib.
Wagyu - know what you are buying
Our daughter & her husband are in the business. They are continually educating potential customers regarding Wagyu and how it can vary. Instead of resurrecting an old 2021 thread where I posted this as a comment. Here is some Wagyu information that is good to know before reaching for the wallet...
While even American Wagyu - F5 is still very expensive, we are fortunate our daughter & husband are in the "fullblood" business of raising and selling wagyu. We don't ask for freebies because it's their livelihood but on occasion, we purchase a few cuts to enjoy. Love your approach to the strips!
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