Picked up this NY strip at the farmers’ market. How’d I do? It was so rich that I could only finish half of it.
by htxatty
30 Comments
cabo169
Looks great. As long as you think it’s worth it, is all that matters.
EvilZombieToe
Dunno, dude. How’d it taste?
onemorehole
How’d it taste?
Realistic-Fact-2584
No
mmcle11
How could it be good if you didn’t have the appetite to finish the steak. Just asking.
dukeofleon
Gotta do it at least once
Infosponge177
So, was it worth $80 OP??
phatmatt593
Looks like it to me
mdude7221
My god
Beneficial-Piano-428
No
MariosMustacheRides
You need to ask *yourself* that. You ate it
MrDabolina_
Looks great. I would personally eat half without compound butter and half with.
Staygoldforever
One reason why most wagyu steaks are sliced on a thinner side instead of typical thick cut
Paradoxikles
If it came with a twice baked potato and a bl$&job, then definitely.
BigM333CH
$80 seems like a lot
daviddm23
🤤🤤🤤🤤🤤
sharkb8ed1
Looks great. But man 80.00 ?
cornbeeflt
Well… the fat on the side is white. That’s a negative but the rest is awesome.
Hot_Acanthocephala53
Looks about right
Prior-Piccolo_99887
I’ve never had anything like this so I’m curious
Does the intramuscular fat taste melted when cooked to this doneness? Like, does it feel like oily meat fibres in your mouth or does it feel like meat fibers and chunks of fat? If that makes sense?
Would definitely try for myself if the opportunity ever came up lol
invisiblelights_
And you did it justice too, by the looks of it
chickmagnetwampa2
No
dannydonatello
I wouldn’t even know where to get a steak like that here in Germany. And I’m sure it would be even more expensive here. I would definitely pay 80 $ for that kind of marbeling and make a meal for two out of it.
throwitfarrraway
If you read up on how to cook wagyu, they all suggest cooking a portion a lot smaller than your usual steak portion. It’s simply too rich to eat a big piece. I usually cook only about 3.3 oz at a time for wagyu.
Woootdafuuu
No
sffreaks
Thats why in high end restaurant, pure blood japanese wagyu never sold for more that 150g per serving the most
More_Purchase_1980
To me it isn’t. I like more of a sear on the outside, personally. The inside looks great though.
KeepREPeating
Yeah, high fat wagyu is a tasting steak. It’s just an excuse to eat butter essentially, lol.
n0t_4_thr0w4w4y
This isn’t really how I’d cook Wagyu. Slicing it with a quick sear on both sides works great. Also I’d probably vomit and shit my brains out if I hate a whole steak of it. Usually like 3-4 slices is enough. My wife and I like to make Wagyu nigiri
30 Comments
Looks great. As long as you think it’s worth it, is all that matters.
Dunno, dude. How’d it taste?
How’d it taste?
No
How could it be good if you didn’t have the appetite to finish the steak. Just asking.
Gotta do it at least once
So, was it worth $80 OP??
Looks like it to me
My god
No
You need to ask *yourself* that. You ate it
Looks great. I would personally eat half without compound butter and half with.
One reason why most wagyu steaks are sliced on a thinner side instead of typical thick cut
If it came with a twice baked potato and a bl$&job, then definitely.
$80 seems like a lot
🤤🤤🤤🤤🤤
Looks great. But man 80.00 ?
Well… the fat on the side is white. That’s a negative but the rest is awesome.
Looks about right
I’ve never had anything like this so I’m curious
Does the intramuscular fat taste melted when cooked to this doneness? Like, does it feel like oily meat fibres in your mouth or does it feel like meat fibers and chunks of fat? If that makes sense?
Would definitely try for myself if the opportunity ever came up lol
And you did it justice too, by the looks of it
No
I wouldn’t even know where to get a steak like that here in Germany. And I’m sure it would be even more expensive here. I would definitely pay 80 $ for that kind of marbeling and make a meal for two out of it.
If you read up on how to cook wagyu, they all suggest cooking a portion a lot smaller than your usual steak portion. It’s simply too rich to eat a big piece. I usually cook only about 3.3 oz at a time for wagyu.
No
Thats why in high end restaurant, pure blood japanese wagyu never sold for more that 150g per serving the most
To me it isn’t. I like more of a sear on the outside, personally. The inside looks great though.
Yeah, high fat wagyu is a tasting steak. It’s just an excuse to eat butter essentially, lol.
This isn’t really how I’d cook Wagyu. Slicing it with a quick sear on both sides works great. Also I’d probably vomit and shit my brains out if I hate a whole steak of it. Usually like 3-4 slices is enough. My wife and I like to make Wagyu nigiri
No.