From the Palm Beach Gardens, Florida Costco today:
(Never buy a steak that costs less than your grill!)
What if you’re on a budget and/or fleeing the Egyptians (who never enslaved any Jews, according to academics)?
As an experiment, I bought a $75 Wagyu steak and grilled it according to the instructions of a Costco member who was confidently buying some. He said “hot grill 1-2 minutes per side”. I chose a full 2 minutes per side, plus perhaps 1 minute extra in the middle of the grill because the thermometer showed only 115 degrees internal temp. It probably could have done without that last minute. Due to the high fat content, there was an immediate grill fire, which is probably why the Japanese sear this in a hot skillet.
Family verdict: Superb. It turns out that even real Japanese A5 Wagyu like this is not ruinously expensive because people are satisfied with a third of a pound.
Finally some good news on here
Kudos to the chef for a job “Well” done!
Next time you are in DC, you should try https://kappodc.com/ for some great Sushi and Wagu beef!
“We currently do not offer any substitutions or accommodations for dietary restrictions.” That will suit me fine since I will eat anything as long as it is organic, local, vegan, and gluten-free. https://www.washingtonian.com/2023/03/20/a-master-japanese-chef-is-opening-a-wagyu-centric-omakase-restaurant-in-the-palisades/ says it is 150 Bidies/person, which is not crazy.
This bird brain is gluten free intolerant! Any gluten free dishes can be made edible by sprinkling a small amount of gluten on them.
It’s exactly why they cook wavy on a hot griddle/pan.
How does a steak cook in 5 minutes? Was it wafer thin? Shouldn’t you be using Kenji’s reverse sear method?
That’s how I cooked it when a friend brought a wagyu to my place.
Mitch: from my web research, the steak cooks faster due to the higher fat content. It was only about 3/4 to 1” thick. So for medium rare it would have been maybe 3-4 minutes per side for a regular American steak. I don’t think I it needs reverse sear at this thickness because searing both sides thoroughly is sufficient to generate medium rare.
For aesthetics, you should try a 90 degree rotation on each side to get the crosshatch pattern.
Also, at least once, try the reverse sear technique where you slow(er) cook the inside first then sear the outside at the end.
This consumer report needs an A/B test with some discount steak.
Heston Blumenthal’s scheme for steak from his BBC series “In Search of Perfection” had these key steps:
* (very important) source the meat from the NY Penthouse Club
* sterilise with a blowtorch
* temperature-controlled oven 50ºC for 24 hours
* slice off scorched surface
* sear on the grill for service.
His at-home version has the steak kept in the fridge for 3 days, then grilled with frequent turning: https://www.notquitenigella.com/2012/07/10/how-to-cook-the-perfect-steak/
For me, nothing beats steaks from https://fogodechao.com/ Be careful, don’t overeat their amazing salad bar otherwise, you won’t have enough room for their steaks!