Cooking A Good Steak
12-18-2016
, 12:46 AM
Team wagyu,
Took a few slices off this:
Cooked half as small "steaks" and half Japanese teppanyaki style cutting into pieces as sides sear. If you google cooking wagyu steak you'll find a lot of videos of Japanese cooks doing that on a big flat grill top.
With some sushi rice and sautéed green onions, a ginger citrus soy and rice wine vinegar dipping sauce, and some wasabi.
Moment of truth!
Man this stuff is good! That's prob between 6-8oz of meat on the plate, and that feels like a hearty serving of this beef.
The bigger piece was about medium rare, the smaller pieces closer to medium. Both were great, but I def preferred the smaller pieces. And the beef is so rich, dipping in some sauce and/or eating with some rice made it even better.
Thanks for getting this started, rep!
Took a few slices off this:
Cooked half as small "steaks" and half Japanese teppanyaki style cutting into pieces as sides sear. If you google cooking wagyu steak you'll find a lot of videos of Japanese cooks doing that on a big flat grill top.
With some sushi rice and sautéed green onions, a ginger citrus soy and rice wine vinegar dipping sauce, and some wasabi.
Moment of truth!
Man this stuff is good! That's prob between 6-8oz of meat on the plate, and that feels like a hearty serving of this beef.
The bigger piece was about medium rare, the smaller pieces closer to medium. Both were great, but I def preferred the smaller pieces. And the beef is so rich, dipping in some sauce and/or eating with some rice made it even better.
Thanks for getting this started, rep!
12-18-2016
, 12:49 AM
Quote:
Team wagyu,
Took a few slices off this:
Cooked half as small "steaks" and half Japanese teppanyaki style cutting into pieces as sides sear. If you google cooking wagyu steak you'll find a lot of videos of Japanese cooks doing that on a big flat grill top.
With some sushi rice and sautéed green onions, a ginger citrus soy and rice wine vinegar dipping sauce, and some wasabi.
Moment of truth!
Man this stuff is good! That's prob between 6-8oz of meat on the plate, and that feels like a hearty serving of this beef.
The bigger piece was about medium rare, the smaller pieces closer to medium. Both were great, but I def preferred the smaller pieces. And the beef is so rich, dipping in some sauce and/or eating with some rice made it even better.
Thanks for getting this started, rep!
Took a few slices off this:
Cooked half as small "steaks" and half Japanese teppanyaki style cutting into pieces as sides sear. If you google cooking wagyu steak you'll find a lot of videos of Japanese cooks doing that on a big flat grill top.
With some sushi rice and sautéed green onions, a ginger citrus soy and rice wine vinegar dipping sauce, and some wasabi.
Moment of truth!
Man this stuff is good! That's prob between 6-8oz of meat on the plate, and that feels like a hearty serving of this beef.
The bigger piece was about medium rare, the smaller pieces closer to medium. Both were great, but I def preferred the smaller pieces. And the beef is so rich, dipping in some sauce and/or eating with some rice made it even better.
Thanks for getting this started, rep!
Holy cannolies this looks good.
12-18-2016
, 01:45 AM
12-18-2016
, 02:52 AM
12-18-2016
, 02:55 AM
Quote:
Team wagyu,
Took a few slices off this:
Cooked half as small "steaks" and half Japanese teppanyaki style cutting into pieces as sides sear. If you google cooking wagyu steak you'll find a lot of videos of Japanese cooks doing that on a big flat grill top.
With some sushi rice and sautéed green onions, a ginger citrus soy and rice wine vinegar dipping sauce, and some wasabi.
Moment of truth!
Man this stuff is good! That's prob between 6-8oz of meat on the plate, and that feels like a hearty serving of this beef.
The bigger piece was about medium rare, the smaller pieces closer to medium. Both were great, but I def preferred the smaller pieces. And the beef is so rich, dipping in some sauce and/or eating with some rice made it even better.
Thanks for getting this started, rep!
Took a few slices off this:
Cooked half as small "steaks" and half Japanese teppanyaki style cutting into pieces as sides sear. If you google cooking wagyu steak you'll find a lot of videos of Japanese cooks doing that on a big flat grill top.
With some sushi rice and sautéed green onions, a ginger citrus soy and rice wine vinegar dipping sauce, and some wasabi.
Moment of truth!
Man this stuff is good! That's prob between 6-8oz of meat on the plate, and that feels like a hearty serving of this beef.
The bigger piece was about medium rare, the smaller pieces closer to medium. Both were great, but I def preferred the smaller pieces. And the beef is so rich, dipping in some sauce and/or eating with some rice made it even better.
Thanks for getting this started, rep!
I'd normally just say how delicious this looks without quoting, but I think everyone deserves to see these pics at least once more. Elite effort once again El D.
Gobbo said it perfectly that this is the poker boom of steaks.
I also wonder--is there a better repository of steak knowledge on the internet today than here? This thread is clearly at the very least in the top tenth of a percent of what's our there, but if anyone else finds consistent elite steaking posts anywhere else, please share a link.
12-18-2016
, 04:27 AM
12-18-2016
, 12:51 PM
Nah man. I'm sure I wasn't the only one ITT wishing we were eating steak and drinking bourbon with you last night! Looked like a great time.
12-18-2016
, 05:14 PM
Foo,
I thought a small dot of wasabi went well. I'm guessing you weren't in the best state for precision saucing last night though.
Turned these ingredients:
Into this today:
Was inspired by seeing what the Japanese teppanyaki chefs did with the extra fat and trimmings.
I thought a small dot of wasabi went well. I'm guessing you weren't in the best state for precision saucing last night though.
Turned these ingredients:
Into this today:
Was inspired by seeing what the Japanese teppanyaki chefs did with the extra fat and trimmings.
