Dont forget to ask for A1!

"Grill 23 Steak Sauce $5"

If they make a steak sauce, they may not be the premier steak house they think they are.

But you will try it, won't you? For science!

I will not be saucing.

Gotta say, this place delivered.

Steak tartare, tuna tartare, calamari:



Not a big fan of tartare in general, but tried all.

All five guys ended up getting the same thing: 100 day aged ribeye.
Sides were spinach, mashed, asparagus, mushrooms, brussels sprouts:





Went med-rare, and expected them to lean on the rarer side(as top dogs tend to do), but this was defiantly above that. But it was just buttah. Easily the best steak I've had in a restaurant in at least a decade. A fantastic steak.

Dessert was their apparently famous coconut cake, and that also delivered. The top and end had a firm, crunchy texture and it came with pineapple sorbet and a sauce with some more roasted coconut:



A really great dessert.


Entire night was A+ from the moment I walked in.

How much funk on the 100 day age?

It was 'wet-aged', which apparently isn't funkified. I actually knew that going in, as the one below it on the menu said 'dry-aged' and it was just 'aged' so I did a little DUE DILIGENCE.

For future reference, Kenji in his article on dry aging at home (I follow his method) thinks wet aging is a scam. That still looked like a great steak though.

https://www.seriouseats.com/the-food...g-beef-at-home

“What about wet-aging? What is it, and does it work?

Wet aging is simple: Put your beef in a Cryovac bag, and let it sit on the shelf (or, more likely, on refrigerated trucks as it gets shipped across the country) for a few weeks. Tell your customers that it's aged; sell it at a premium.

The problem is that wet-aging is nothing like dry-aging.

For starters, there is no oxidation of fat in wet aging, which means that there is no development of funky flavors. A minimal amount of flavor change will occur through enzymatic reactions, but they are, well, minimal. Additionally, wet-aging prevents the drainage of excess serum and meat juices. Tasters often report that wet-aged meat tastes "sour" or "serum-y."

Wet-aging can offer the same tenderizing and moisture-retaining benefits as dry-aging, but that's about it. In reality, wet-aging is a product of laziness and money-grubbing. It's easy to let that Cryovacked bag of beef from the distributor sit around for a week before the bag is opened, allowing it to be called "aged" and sold for a higher price. I don't buy it. When you are being sold "aged" meat, be sure to ask whether it's been dry-aged or wet-aged. If they don't know the answer or are unwilling to share, it's best to assume the worst.”

Tonight’s pan cook.

i'm curious how you grade yourself these days

isn't it dangerous to put a metal pan in the microwave

Always a good day when bigdaddy posts.

So much meat porn in here, I love it

Not had a steak in a while, medium-rare with whiskey sauce though mwah delicious

Goddammit, I should steak sometime soon

What's my game plan here boys? Just some pan + butter for ~couple mins/side? Pull off at 137ish so fat renders?

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I like the cut into one inch strips and sear in a dry stainless pan. Forms a nice crust all the way around and is still good temp inside...I think I do about 20-30 seconds per side. No need to add any fat to sear...its already a big slab of beef butter.

If you dont want to cut it beforehand just do like you said above minus the butter.

Yea, it's best to treat the high fat A5 delicately. And you should given the cost.

As suggested, I would cut into 2-3 bite strips and sear on 2 sides on high heat, won't be long.

I am jealous. Please please -- pictures and write up please

I've followed this simple instruction the times I've cooked wagyu. Basically the same as what the posters above recommend.

Standard pan cook again.

Come back when you deliver anything other than the usual 10/10


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I cooked these for a buddy's bachelor party at a cabin rental that had subpar equipment, probably my least quality pics ever itt but here you go, followed your advice and they turned out great even though they look underwhelming here.

Just 30-45 secs/side + a little s/p

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The nonstick pan made my heart hurt.

But you could have microwaved that meat in Tupperware and I’d still smash.

Bigdaddy and MA are why the rest of us plebians can't have nice things anymore.

Thread needs more dean steak IMO.

I am going to swim against the tide here and say that wagyu isn't really my bag, especially for the price.

In Jiro Dreams of Sushi, Jiro extols the virtues of lean tuna, and says that lean tuna is a better measure of tuna quality than toro because the latter is more of a one note umami bomb. (I'm paraphrasing.)

That's sort of how I feel about wagyu. It's delicious, but kind of in the same one note way as toro is delicious.

Put another way, if BigDaddy, Malice, or one of the other experts offered to cook me any steak I wanted, I don't think I would choose wagyu.