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Wagyu #6 ms NY Strip

How would you prepare? Planning a reverse sear and as of right now just going with salt and pepper to season. I would like suggestions on how you might season or cook the steaks

Comments

  • pirates21pirates21 Posts: 67
    I like a little EVOO kosher salt, fresh ground pepper, and a little garlic powder. Nice piece of meat doesn't need much. Reverse sear all the way!!
    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
  • SpaightlabsSpaightlabs Posts: 702
    A nice Wagyu deserves the respect of nothing but S & P. you want to enhance, cover up the flavor.
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
  • nolaeggheadnolaegghead Posts: 14,965
    Waygu fat renders very easily so you never want to cook steaks over medium rare.  Salt and pepper, no oil needed.  If you want to get fancy, you can rub with Japanese shichimi AKA 7 spice.


    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • beteezbeteez Posts: 395
    Carpacio, Like Nola said the fat renders so easily. Thin sliced with some Kentucky Bourbon Barrel aged Soy Sauce
  • nolaeggheadnolaegghead Posts: 14,965
    beteez said:
    Carpacio, Like Nola said the fat renders so easily. Thin sliced with some Kentucky Bourbon Barrel aged Soy Sauce
    I love carpaccio...it's not for everyone, but if you're a caveman and love the taste of raw meat...yum. 

    Had some "Kobe" (I know, it really was Waygu from the US) at a Sushi place where they served it cut up like carpaccio and they put down this huge slabe of lava rock that was heated up to nuclear temp in an oven...it sat in a large bowl of marbles.  You'd put some butter down on the rock and grab a slice of meat and cook it right on your table.  They had some shichimi and other stuff that you could put on the meat too.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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