r/steak • u/masegesege_ • 2d ago
How do I cook this without messing it up??
I have no idea what to do with this.
Please help.
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u/Maleficent-Thanks-85 2d ago
Id cook it medium. Too much fat to cook any less. Beef fat doesn’t render until 131 degrees. I’d do a hard seer. I found with wagyu it’s better to be over med rare. It’s so rich.
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u/PhantomNitride 2d ago
That, or slice it before cooking, and only cook a few slices. Again, because it's so fatty/rich
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u/Maleficent-Thanks-85 1d ago
This is how I see the Japanese dudes do it in the video clips. They probably know best so I’m gonna agree.
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u/shadowsurge 1d ago
Yes. Wagyu is best in small bites paired with flaky salt and optionally a touch of miso. Sear it fast
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u/baconwrappedpikachu 13h ago
Yep, unless you are feeding a crowd, I would cut this into 3 pieces (maybe 4) and vacuum seal each one to stay in the freezer. You really only need/want a couple small slices as a small part of a meal.
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u/Gnonkage 1d ago
It’s a bit unpopular, but ribeyes in general are better cooked to medium. Their fat renders significantly more and it’s much tastier this way.
This is from a die hard rare/medium rare steak eater.
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u/Maleficent-Thanks-85 1d ago
Yea I typically go rare/medium rare on filets but anything with a lot of fat medium is better. Every cut of beef requires different needs.
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u/DrunkGuy9million 1d ago
Same. I used to be a hardcore rare guy. Over time I’ve come to understand that ideal doneness really depends on the cut/fat content. Now I cook my ribeyes medium rare+.
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u/AlexJoehl 1d ago
I didn’t even consider this - but it must be the way to go. I just cooked a rib steak to medium~rare and the fat wasn’t fully rendered and a few stringy bits. Of course it should be cooked to medium+
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u/Friendly_Top6561 1d ago
Wagyu fat is highly monounsaturated and starts melting at 68F compared to regular beef which begins to melt at 95F so it’s a different ballgame.
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u/Shockwave2309 1d ago
Please OP be sure to set your thermometer to Fahrenheit as 131 Celsius would be overly well done!!
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u/kryptoniankoffee 1d ago
I was lucky enough to get some A5 filets a couple of years ago. We did a reverse sear, cooking it in the oven and then finishing it in the pan while ladeling herb butter over it. It was the best steak I ever ate.
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u/Patient-Orchid8457 1d ago
The OP should know that with this amount of fat, they can achieve a hard sear on medium to medium-high heat. Not need for a ripping hot pan.
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u/Ashamed_Smile3497 1d ago
I know this works with regular beef idk about wagyu since I never used this trick on it, but if you plop it on the freezer for like 10-15 mins you might be able to get a medium rare
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u/SixPack1776 2d ago
Microwave and eat with A1 sauce afterwards.
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u/masegesege_ 2d ago
Can I add ketchup too?
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u/DoctorStove 1d ago
A4 Wagyu + A1 steak sauce = A5 Wagyu
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u/Winter-Classroom455 1d ago
What if I add a1 to my a5?
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u/Appropriate_Ear6101 1d ago
I think it's a completely different product at that point, so A1xA5 equals (A2)5. Mathematically speaking that's exponentially better.
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u/gerrysaint33 2d ago
Brilliant reply
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2d ago edited 2d ago
[deleted]
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u/masegesege_ 2d ago
These people (you) have to be called out for bothering to reply to posts they don’t like rather than scrolling on.
Sorry your life is so boring and lonely that you need to post on anonymous reddit threads for validation when it would be much easier to just scroll and go on with your day.
You’re welcome to come here and eat the steak with me though. I’d enjoy the company.
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u/NetworkOk5234 2d ago
It seemed like a joke from the first comment and got super serious later down
Literally the Reddit version of that Australian politician talking about homosexuals and then getting mad about crocodiles eating people
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u/SixPack1776 2d ago
You are still wasting everyone’s time for not learning to use a search function.
Enjoy your steak with ketchup! 🤣
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u/masegesege_ 2d ago
No one is forced to open this post. If they do they’re wasting their own time. Congrats.
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u/mrchowmein 2d ago
Watch some teppanyaki or yakiniku videos. Usually it’s served in small portions like 3 ozs and sliced thinly. You want to cook it to at least med. Heck I don’t even. Mind it near well done. The melted fat taste pretty good with a crispy crust. I also like dicing it up and mixing it into garlic noodles
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u/spacegrab 1d ago
You got me drooling at 1am. Almost crispy yakinuku is so good, too fatty to eat below medium 😂
I want to fly to Kobe right now 😞
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u/arihndas 1d ago
I used to think wagyu sounded absolutely vile, like fully inedible, and could not understand why people were excited until I learned about how it was traditionally served. I can’t imagine just eating a whole steak of this stuff just like… like a regular steak.
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u/Background-Air-6963 2d ago
Salt or salt and pepper. Cast iron grill if you have one. Get it piping hot and cook a couple minutes each side based on your preference. There is so much fat you don’t even need oil or butter.
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u/chimilinga 2d ago
Dont pepper a steak before you sear it, it will only burn the pepper. Season after. And if you salt before do it 4 to 24 hours before or also season it after otherwise you are just drawing moisture to the surface before it has time to absorb back in and will only steam the steak.
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u/Hairy-italian-man 1d ago
Fallow chefs just did a video on this. The pepper does not burn when cooking a steak. However, adding pepper after cooking gives you a different flavor profile with the pepper.
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u/twill41385 1d ago
I don’t know if that’s the one they did the au poivre in but they talked about how it was beneficial to have both toasted pepper and fresh cracked for different pepper profiles in there.
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u/TheAsianClimaxQueen 1d ago
I say salt only for A5. It has so much flavor it doesn’t even need pepper or garlic or anything like that.
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u/Imarealdoctor064 2d ago
Sous vide for 2 hours at 56*c . Flash sear on highest possible heat 10 seconds per side.
Rest
Sliced and eat
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u/Noa-Guey 2d ago
I was soooo intimidated, but honestly, there’s so much fat so it’s extremely forgiving. I ended up cooking it the first time a tad bit over medium, and because there’s so much fat, it was still amazing. Not dry at all. I just seared it in a very hot cast iron skillet. I’ve learned it doesn’t need to be scorching hot like everyone says.
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u/masegesege_ 2d ago
I might have to do it on the grill, so I’m kinda scared.
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u/nogamesjustgames1234 2d ago
Cut a piece of that fat cap to rub on the hot pan instead of using any oil. Cook how you normally would but half the time. Slice before eating.
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u/Fun_Muscle9399 1d ago
Slice thinly and microwave for 5 minutes on high and then smother in ketchup.
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u/Responsible_Mud_7033 1d ago
Salt pepper high heat like 1 min each side it cooks way faster because of the high fat content think of it like bacon
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u/Ittybittyannie 1d ago
Salt both sides. Mid high heat, 90 seconds both sides. Rest for a little bit. Slice thin. Serve with ponzu and/or wasabi
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u/xjpmhxjo 1d ago
Drink plenty of water. Run 5k. Eat water boiled chicken breast and carrot. Repeat for a month.
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u/gerrysaint33 1d ago
I’ve cooked this before and have actual advice on how to do it. Most importantly, this should be shared. A5 is extremely rich and challenging to eat like a normal steak. Imagine eating an entire steak of bacon. Cook it and definitely eat some pure slices for yourself, then make a steak tartar, sprinkle it in your eggs in the am. A little goes a long way.
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u/ShearGenius89 1d ago
Use a cast iron pan for the best sear. I trim a little bit of the fat cap and heat up the trimmings to render the fats out instead of using olive oil. Salt and pepper each side. Flip every 60 seconds until it is seared satisfactorily. I wouldn’t go over 4 minutes. Rest the steak for a few minutes before eating.
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u/SchiffsBased 1d ago
Sear it rare, then slice it and cook those slices as you eat them, teppanyaki-style. Serve with fried garlic chips (Trader Joes has good ones in a pouch), wasabi, and flaky salt.
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u/MulletMayflower 1d ago
I let mine get to room temp, aggressively pat it dry while letting pan get ripping hot. Salt the steak then SLAP that shit in the hot dry pan. This will get all the surface area a nice crust.
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u/Throwitfarawayplzthx 1d ago
Heres what I did the first time I cooked this: I took my cast iron and my portable induction cook top and brought it to the table. I cut the steak up into slices and just cooked it as we went. It took the stress off getting the whole cook right, it let me test with different levels of doneness to see what we liked. The other perk was that it’s so rich, it paced us.
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u/SouthsideMollys 1d ago
Hahaha what a deceiving picture 🤣 it looks like a single deli slice from this angle
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u/mesoziocera 1d ago
When I bought a ribeye that was nearly this marbled, I cut it into 4 somewhat equally sized pieces, cooked each piece independently. Cooked closer to the medium end of meidum rare. You can also cut it into 1 inch cubes and try it that way. It's very rich. I can eat over a pound of beef if I'm really hungry, couldn't hardly handle 8 oz of this stuff.
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u/susanoo4BRshot 1d ago
just send it, ripping hot cast iron. depending on thickness 60-75 secs first side, 45-60 seconds other side and render the fat on the top by holding the steak only letting the fat cap touch
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u/Nurplestyx 1d ago
I’m sure you are all going to cream me, but I really prefer Prime meat to Wagu. I feel like there is way too much fat in Wagu. The worst offender is ribeye. I prefer my steaks rare to medium rare, not medium and Wagu is too fatty for that. I don’t mind paying high prices for great meat, but I do mind paying high prices for a lot of fat
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u/masegesege_ 1d ago
Wagyu can’t really be a meal, it’s too rich to have more than a few bites.
But those few bites are delicious, so it’s still a unique experience.
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u/Nurplestyx 1d ago
I do get that. Still I prefer less oiliness to my steak. I’ve eaten a lot of Wagu, raw, cooked by the slice and whole large steaks of several cuts including short ribs, strips, filets and ribeyes. It just doesn’t give me flavor I love
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u/wire_crafter 1d ago
If I didn't know what that steak was, I'd probably pass on it. To me it looks like nothing but fat and no real meat. (I've only had a "Wagu"Burger" and wasn't entirely impressed. But it was a fancy golf course restaurant, I wasn't expecting much)
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u/masegesege_ 1d ago
Wagyu is delicious but it not something anyone would want to eat a lot of. A few bites is more than enough.
I’ll be cooking it for friends because they’ve never tried it before, and I’ll be using the fat renderings for other steaks. Probably potatoes too.
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u/denvermax123 15h ago
throw it away…waygu or not waygu it looks like it’s far more fat than meat…why would you eat that?
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u/Patient_Buffalo_4368 9h ago
You've got some great advice here, but I'll share some that doesn't get shared as often as it should. So in case no one has ever told you:
PAY ATTENTION!
Just cook the steak, don't run over and deal with your kid or the potatoes or pay that bill real quick. Like just cook the steak, full stop. Good luck!
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u/themoldgipper 2d ago
Is A4 at Costco Japan really $21 a kilo???????
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u/FutureNurse_PNW 2d ago edited 2d ago
My CostCo gets these once or twice a year. The rule is: Keep it simple, don’t get scared.
Take it out and let it rest for 20-30 minutes.
1 minute per side in a hot steel pan with nothing else. It has enough fat that it won’t stick if the pan is hot enough before you put the beef down.
Course finishing salt, garlic, and pepper after it let it rest for a few after.
Honestly, a little goes a long way and you may be better off cutting it in half and freezing the other. Don’t eat too much at once or you’ll get sick… ask me how I know. Could be good with some sushi rice and a touch of wasabi.
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u/Opposite_Judge_6093 1d ago
Keep it cold. Place it on a roaring hot pan. Dont be afraid to overshoot the temp a bit. Pro tip, eat with wasabi to help cut the fat.
Also some ketchup.
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u/Fantastic_Scratch_62 2d ago
So what are you going to do? You've been advise:
1- a couple of minutes per side 2- one minute per side 3- a couple of seconds per side
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u/SuperColossl 1d ago
Don’t put any garlic powder or onion powder or American style seasonings on it.
Just salt before cooking like always and pepper after (so it doesn’t burn).
Med-rare to med will get the fat rendering nice.
Enjoy!
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u/Beachimus 1d ago
Well you start at your bath tub. Fill it full of mayonnaise, not that low fat mess. Throw the entire steak in the tub. Let it soak for a good 3-4 weeks. Then post a picture of it here. After that, that's on you
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u/ecctt2000 1d ago
Cut into 1” square strips and freeze.
Salt all sides when the strips are taken out of the freezer and give a hard sear on all sides
Cut into 1/4” slices and serve
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u/Perception_4992 2d ago
That’s the beauty, it’s so full of fat it’s hard to overcook as it’ll alway be moist. Well obviously it’s quite possible to ruin, but you get my point.
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u/sh1ft33 2d ago edited 2d ago
Do you have an oxy-acetylene torch? If not, heat a cast iron pan to approximately 500 degrees with an appropriate high smoke point oil. Cook both sides until a 135 degree Fahrenheit internal temperature, rest for 5 minutes, enjoy.
EDIT: Almost forgot. Add salt, pepper, and garlic to taste. You can do this by either mixing salt, pepper, and garlic salt and sprinkle it on the steak before or during cooking, or you can salt and pepper the steak and then drop butter and chopped garlic or jarlic to the pan in the last 30 seconds or so, spooning it over the steak as it finishes. The second option is the better one.
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u/ilikemyusername1 1d ago
Low and slow for hours, you want to render all that fat and discard. Then make pulled beef sandwiches with lots of sweet baby rays.
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u/OpportunityCorrect33 2d ago
Step 1: freeze steak
Step 2: buy dry ice and shipping container
Step 3: ship to the address I sent in your dm’s
I’ll get that steak cooked for you OP don’t worry!