Wagyu Beef

So son who asks for literally nothing and spends zippo, mentions for New Years he would like to try wagyu steak sometime. So as a one time extravaganza to ring in 2021 I get a couple of wagyu steaks and cook them up in a cast iron pan; damn it was tasty. Only ate about 4 oz and have the second half for tonight.

Anyone have any experience how best to cook?

 

The way you just did is pretty damn good - probably the best - but I could see a gourmet bahn mi working.

 

Season with salt and pepper, let the steaks warm up a bit, sear them on a stovetop in cast iron, and finish in the oven to a rare temp. When I get Omaha or the like, it is the only way I cook steaks.

 

What temp in oven? 500?

 

450

 

My butcher has it in many styles, so I’ve had it as a filet, as a hamburger and as a hotdog; alas, each and every time it’s left me riding the commode all night. So, no more y-yu for me.

 

Can I please be a food snob and thank everyone for not calling it Kobe beef, like everyone else does?

The fact that so many of you know what Wagyu is and use the name properly makes this former food editor very happy.

 

It’s funny that this thread popped up a few days after my wife bought burger meat. I grilled it, and it must have a lot of fat because the burgers shrank quite a bit. It was OK but nothing special.

 

In my uneducated opinion, they are overly fatted. (To be fair, they probably say the same about me).

 

Wagyu own beef, pal.