Did I do it justice? I was so scared I’d ruin such an expensive steak
Did I do it justice? I was so scared I’d ruin such an expensive steak
by Pahn_Duh
21 Comments
long-civility
Hard to tell looks pretty rare/raw, if so, great job!
pramizland1
How did it taste????
Gullible_Mud_7885
Cast iron was too hot, it only takes ~300 degrees to achieve the Mallared reaction (forming crust on a steak). A nice cast iron pan gets much hotter than that, you got yours too hot.
You didn’t ruin the steak but it could’ve been cooked better
Edit – downvote me all you want, I’m right
Medical-Cicada-4430
Haven’t tried the rib eye or New York but had some wagyu Flank the other night and was 🔥
Actually quite impressive how you managed to get that sear without fully rendering all the fat, on an A5 of all steaks. Would turn down the heat a bit on it
Ryuu_Orochi
Day 0 of viewing steak being seized by grippers.
LPulseL11
Idk man doesnt look ruined but you didnt ace it. I hope it tasted good!
Milton__Obote
You did great but with a5 I prefer cutting it into thin strips and cooking minimally on each side, serve like sashimi.
WooSaw82
How expensive are we talking?
KeepItTidyZA
Looks too rare IMO
Hannah_Dn6
Pan too hot. Wagyu only needs med to med hot (~400F) for a nice sear.
MrDabolina_
Instead of ripping the pan hot as shit, warm it up then crank it a bit.
irishfro
Looks raw
bagelbelly
Nothing wrong with not “rendering all the fat”. This isn’t slow smoked bbq.
What’s the point of buying an expensive wagyu steak if you’re gonna cook all the fat out of it? That’s what makes it special. If you look at it prepared in places like Japan, it’s cooked rare. Warm, but not hot enough to melt the fat out of it.
Eshuon
Cook first then ask how was it later
JeyeRaptor
Depends, how did it taste?
Blazeclever
Pan is too hot. But the cook is beautiful 👍🏻
brokewokebloke
The fat isn’t rendered. I’m not an expert by any means but imo A5 wagyu should be cooked at least medium rare to render the fat properly.
CultofNewYork
I don’t cook and eat Japanese A5 wagyu like that. I cut it into thin strips and cook it delicately.
It is super expensive from the Japanese supermarket in central London – 5x times the cost of premium British meat.
I cook it delicately in strips and treat it as a delicacy. In Japan, I often had it cooked on hot stones at the table. I find wagyu sometimes way too greasy/rich to eat as a steak.
21 Comments
Hard to tell looks pretty rare/raw, if so, great job!
How did it taste????
Cast iron was too hot, it only takes ~300 degrees to achieve the Mallared reaction (forming crust on a steak). A nice cast iron pan gets much hotter than that, you got yours too hot.
You didn’t ruin the steak but it could’ve been cooked better
Edit – downvote me all you want, I’m right
Haven’t tried the rib eye or New York but had some wagyu Flank the other night and was 🔥
https://preview.redd.it/7r7a1g9kp2td1.jpeg?width=3024&format=pjpg&auto=webp&s=d46f5160da431152bba583bf5401a3f045750b6b
Actually quite impressive how you managed to get that sear without fully rendering all the fat, on an A5 of all steaks. Would turn down the heat a bit on it
Day 0 of viewing steak being seized by grippers.
Idk man doesnt look ruined but you didnt ace it. I hope it tasted good!
You did great but with a5 I prefer cutting it into thin strips and cooking minimally on each side, serve like sashimi.
How expensive are we talking?
Looks too rare IMO
Pan too hot. Wagyu only needs med to med hot (~400F) for a nice sear.
Instead of ripping the pan hot as shit, warm it up then crank it a bit.
Looks raw
Nothing wrong with not “rendering all the fat”. This isn’t slow smoked bbq.
What’s the point of buying an expensive wagyu steak if you’re gonna cook all the fat out of it? That’s what makes it special. If you look at it prepared in places like Japan, it’s cooked rare. Warm, but not hot enough to melt the fat out of it.
Cook first then ask how was it later
Depends, how did it taste?
Pan is too hot. But the cook is beautiful 👍🏻
The fat isn’t rendered. I’m not an expert by any means but imo A5 wagyu should be cooked at least medium rare to render the fat properly.
I don’t cook and eat Japanese A5 wagyu like that. I cut it into thin strips and cook it delicately.
It is super expensive from the Japanese supermarket in central London – 5x times the cost of premium British meat.
I cook it delicately in strips and treat it as a delicacy. In Japan, I often had it cooked on hot stones at the table. I find wagyu sometimes way too greasy/rich to eat as a steak.
bit raw aye, surely a medium rare would be better
No