Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Wagyu Strip and Ribeye question?

Ozzie_Isaac
Ozzie_Isaac Posts: 21,673
edited April 2020 in EggHead Forum
Scored some Snake River Farms Wagyu today for $24/lb.  Never cooked Wagyu steak.  Any recommendations?

My plan was salt, pepper, and garlic. Hot and fast to 115 internal.  They were precut to 1.5".  I am not a fan of sous vide steaks and they are to thin for reverse sear.

With all the marbling is 115 enough to render it all?  Is it to much?

Normally I wing it, but these look amazing, and were cheaper than my normal prime I get.

I would rather light a candle than curse your darkness.

· Share on FacebookShare on Twitter

Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Top open ripping hot for like 2 min a side. Still hard to get any color by 115 but this is my go to for thinner steaks. I have a bunch of thin ribeyes and I can’t get them below 130 with any char on them. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    The Cen-Tex Smoker said:
    Top open ripping hot for like 2 min a side. Still hard to get any color by 115 but this is my go to for thinner steaks. I have a bunch of thin ribeyes and I can’t get them below 130 with any char on them. 
    Sounds like a plan.  I will unwrap and leave them in the fridge to try and dry the surface at least a bit.  Maybe with chilled inside I can get some char before they are over done.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,778
    edited April 2020
    Where I come from 1.5 " steaks are right there for reverse sear (I don't own a SV rig). Take to around 118*F on the low and slow side (230*F or so on the MBGE dome cook temp), then cave-man on the LBGE lava for the sear.  
    You've got enough toys to give it a go.   B)  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    edited April 2020
    I went super simple.  Raised direct, 425, just salt.  Took about 3 min per side total.  Hard to get a temp because of all the fat.  Temp would range +/-10 deg if you were in a fat pocket or meat.  Took it to 115 total, rested for 10 min.  The surface was not charred, but rather looked like fried bacon and it was like eating melting chunks of butter.  Absolutely amazing.  Definitely worth the hype.  I think A5 would probably be too rich.  This was borderline too rich.


    Sorry, only sliced picture.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,778
    Wagyu is an amazing treat (or routine for high-roller grocery connisseurs).  Great cook but the richness can be quickly too much as you note.  Enjoy the down-stream usage.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    lousubcap said:
    Wagyu is an amazing treat (or routine for high-roller grocery connisseurs).  Great cook but the richness can be quickly too much as you note.  Enjoy the down-stream usage.  
    This was definitely a treat and if I can get it at 24.99/lb again I will.  I actually planned to cook 3 raised direct and 1 in a cast iron skillet.  After we ate the three we were all satiated.  The 4th is in the fridge for another day.  I will cook it tomorrow.

    Interestingly, the New York strip was noticeably better than the ribeye.  Usually I much prefer Ribeye, but not this time.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    Cooked the last one for lunch today in a cast iron skillet.  Simple prep, salted, overnight in fridge on cooling rack, dry surface prior to cook, salt again, and add some oil.  I think it is hard to screw these up.  Just amazing flavor.



    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter

Categories