I have 6lbs of Wagyu steaks arriving Tuesday: fillets mignon, strips,
ribeyes and sirloins. I might do some in a traditional Japansses style such
as raw over rice a'la sushi or raw and marinated, but I'm most looking
forward to grilling the steaks in the Western style and eating like I would
a normal steak.

What is the best way to cook these? What little advice I can find on the
'net is conflicting. Some says to sear as hot as possible, some says Wagyu
has a different physical structure and does not respond as well to searing.
My thought so far is to do like I would a great USDA Prime steak: sear very
hot then cook at a medium heat to rare or medium-rare. I could accomplish
this either on the grill or with a cast iron pan and the oven. I probably
will not do much if any seasoning prior to cooking, although I do typically
enjoy a seasoning similar to that used at Outback (the horror).

In case anyone's wondering here's where I bought the beef:
http://yama-beef.com/cgi-bin/beef/yd-gift?4uxeN4mj;;136

By the way these guys are about an hour east of Dallas and invited me to
come tour their facilities.

Different physical structure? Just like Japanese people have a different
biology than Americans, so American medications approved by the FDA can't be
sold in Japan (unless they are manufactured by a Japanese partner).

I think if you treat them like any great steak you'll be fine.

I've had thin-sliced raw beef, if you like it, fine, but I prefer it cooked.

How can beef be both well-marbled (lots of internal fat) and low in
cholesterol, as the web site claims?
--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Jason" wrote in message
m...
I have 6lbs of Wagyu steaks arriving Tuesday: fillets mignon, strips,
ribeyes and sirloins. I might do some in a traditional Japansses style
such
as raw over rice a'la sushi or raw and marinated, but I'm most looking
forward to grilling the steaks in the Western style and eating like I
would
a normal steak.

What is the best way to cook these? What little advice I can find on the
'net is conflicting. Some says to sear as hot as possible, some says Wagyu
has a different physical structure and does not respond as well to
searing.
My thought so far is to do like I would a great USDA Prime steak: sear
very
hot then cook at a medium heat to rare or medium-rare. I could accomplish
this either on the grill or with a cast iron pan and the oven. I probably
will not do much if any seasoning prior to cooking, although I do
typically
enjoy a seasoning similar to that used at Outback (the horror).

In case anyone's wondering here's where I bought the beef:
http://yama-beef.com/cgi-bin/beef/yd-gift?4uxeN4mj;;136

By the way these guys are about an hour east of Dallas and invited me to
come tour their facilities.

Jason wrote:

What is the best way to cook these?

Wagyu is tender and well marbled, the same charcteristics that would make me
go for a searing-hot, fast grillin' with any piece-'o-beef.
Dave

"Jason" wrote in message
m...
I have 6lbs of Wagyu steaks arriving Tuesday: fillets mignon, strips,
ribeyes and sirloins.

What is the best way to cook these?

I'd marinate them for a few days in Teriyaki sauce, then microwave them. Use
a medium power setting so they cook through evenly.
Ed

In article , "Dave Bugg"
deebuggatcharterdotnet says...
Jason wrote:

What is the best way to cook these?

Wagyu is tender and well marbled, the same charcteristics that would make me
go for a searing-hot, fast grillin' with any piece-'o-beef.
Dave




http://members.tripod.com/~BayGourmet/wagyu.html

Bill

"Jason" wrote in message
m...
I have 6lbs of Wagyu steaks arriving Tuesday: fillets mignon, strips,
ribeyes and sirloins. I might do some in a traditional Japansses style
such
as raw over rice a'la sushi or raw and marinated, but I'm most looking
forward to grilling the steaks in the Western style and eating like I
would
a normal steak.

What is the best way to cook these? What little advice I can find on the
'net is conflicting. Some says to sear as hot as possible, some says Wagyu
has a different physical structure and does not respond as well to
searing.
My thought so far is to do like I would a great USDA Prime steak: sear
very
hot then cook at a medium heat to rare or medium-rare. I could accomplish
this either on the grill or with a cast iron pan and the oven. I probably
will not do much if any seasoning prior to cooking, although I do
typically
enjoy a seasoning similar to that used at Outback (the horror).

In case anyone's wondering here's where I bought the beef:
http://yama-beef.com/cgi-bin/beef/yd-gift?4uxeN4mj;;136

By the way these guys are about an hour east of Dallas and invited me to
come tour their facilities.


You can't treat this kind of beef like a regular cut.
We slice ours about 1/2" thick and sear it with
a propane torch (like Crème Brule) till the edges are crisped
(just a few seconds per side)
then we cool it immediately by dunking in a bowl of
vegetable dashi and soy sauce (4:1 respectively) and sliced
green onions (sliced above the bulb, white and green)
Then the pieces are laid on top of steaming hot bowl
of Japanese Rice (Kokuho Rose or Nishiki brand)
and they finish on the steamed rice.
You can usually find instant Dashi at the Asian Market
along with the rice so you don't spend two hours and
twenty bucks making a reduction like we do.

HTH
Wiz

On 2-May-2004, "Edwin Pawlowski" wrote:

I'd marinate them for a few days in Teriyaki sauce, then microwave them.
Use a medium power setting so they cook through evenly.
Ed

You've got a mean streak in you when you've been drinking superman.

--
M&M ("When You're Over The Hill You Pick Up Speed")

"Jason" wrote in message
m...
I have 6lbs of Wagyu steaks arriving Tuesday: fillets mignon, strips,
ribeyes and sirloins. I might do some in a traditional Japansses style
such
as raw over rice a'la sushi or raw and marinated, but I'm most looking
forward to grilling the steaks in the Western style and eating like I
would
a normal steak.

What is the best way to cook these? What little advice I can find on the
'net is conflicting. Some says to sear as hot as possible, some says Wagyu
has a different physical structure and does not respond as well to
searing.
My thought so far is to do like I would a great USDA Prime steak: sear
very
hot then cook at a medium heat to rare or medium-rare. I could accomplish
this either on the grill or with a cast iron pan and the oven. I probably
will not do much if any seasoning prior to cooking, although I do
typically
enjoy a seasoning similar to that used at Outback (the horror).

In case anyone's wondering here's where I bought the beef:
http://yama-beef.com/cgi-bin/beef/yd-gift?4uxeN4mj;;136

By the way these guys are about an hour east of Dallas and invited me to
come tour their facilities.

You can't treat this kind of beef like a regular cut.
We slice ours about 1/2" thick and sear it with
a propane torch (like Crème Brule) till the edges are crisped
(just a few seconds per side)
then we cool it immediately by dunking in a bowl of
vegetable dashi and soy sauce (4:1 respectively) and sliced
green onions (sliced above the bulb, white and green)
Then the pieces are laid on top of steaming hot bowl
of Japanese Rice (Kokuho Rose or Nishiki brand)
and they finish on the steamed rice.
You can usually find instant Dashi at the Asian Market
along with the rice so you don't spend two hours and
twenty bucks making a reduction like we do.

HTH
Wiz

"Edwin Pawlowski" wrote in message ...
"Jason" wrote in message
m...
I have 6lbs of Wagyu steaks arriving Tuesday: fillets mignon, strips,
ribeyes and sirloins.

What is the best way to cook these?

I'd marinate them for a few days in Teriyaki sauce, then microwave them. Use
a medium power setting so they cook through evenly.
Ed

Do you have a wine recommendation to go with that?

Cam

You can't treat this kind of beef like a regular cut.
We slice ours about 1/2" thick and sear it with
a propane torch (like Crème Brule) till the edges are crisped
(just a few seconds per side)
then we cool it immediately by dunking in a bowl of
vegetable dashi and soy sauce (4:1 respectively) and sliced
green onions (sliced above the bulb, white and green)
Then the pieces are laid on top of steaming hot bowl
of Japanese Rice (Kokuho Rose or Nishiki brand)
and they finish on the steamed rice.

Why can't I treat Wagu like a regular cut of beef? Is there some unique
physiology involved here? I can treat a USDA Prime steak the same way as a
Choice steak, although the extra marbeling in the Prime steak makes it
better. Why can't I cook a Wagyu steak the same and expect it to be better
than a Prime steak?

It'll arrive in traditional steak cuts (strip, ribeye, fillet, sirloin) and
there are places all over serving Wagyu prepared as traditional steaks, as
in bare hunk of meat on a plate you eat with a kinfe and fork. Your method
sounds like sukiyaki, no? I might slice one steak up to try as sukiyaki or
shabu-shabu but ultimately I want to eat some nice, juicy steaks that are
hopefully better than Prime. (That said I've looked into shabu-shabu pots
and it does look like fun!)

"Jason in Dallas" wrote in message
m...
Why can't I treat Wagu like a regular cut of beef? Is there some unique
physiology involved here? I can treat a USDA Prime steak the same way as
a
Choice steak, although the extra marbeling in the Prime steak makes it
better. Why can't I cook a Wagyu steak the same and expect it to be better
than a Prime steak?

The fat in it is so light, like butter, that it will
cook out too rapidly and leave the cut very dry.
Please trust me in this. This manner I described is
most extreme amount of cooking method this beef
is intended to be prepared with.
It is actually best ground fine and made into tartar,
that is too extreme for most people though,
or sliced paper thin, marinated and placed over the
steaming bowl of rice as it is served.

If anything, cook a full steak in a searing hot cast iron skillet
(500+ degrees) for a few seconds per side (15-25).
Oil it well before putting in the skillet.
DON'T COOK OVER A CHARCOAL FIRE !!!!
You will have a very expensive piece of disappointment to eat.

(Cam) wrote in
om:

snip Ed's "magic of microwaves" recipe

Do you have a wine recommendation to go with that?

Cam

Thunderbird

Jason

Jason in Dallas wrote:

You can't treat this kind of beef like a regular cut.
We slice ours about 1/2" thick and sear it with
a propane torch (like Crème Brule) till the edges are crisped
(just a few seconds per side)
then we cool it immediately by dunking in a bowl of
vegetable dashi and soy sauce (4:1 respectively) and sliced
green onions (sliced above the bulb, white and green)
Then the pieces are laid on top of steaming hot bowl
of Japanese Rice (Kokuho Rose or Nishiki brand)
and they finish on the steamed rice.


Why can't I treat Wagu like a regular cut of beef? Is there some unique
physiology involved here? I can treat a USDA Prime steak the same way as a
Choice steak, although the extra marbeling in the Prime steak makes it
better. Why can't I cook a Wagyu steak the same and expect it to be better
than a Prime steak?

It'll arrive in traditional steak cuts (strip, ribeye, fillet, sirloin) and
there are places all over serving Wagyu prepared as traditional steaks, as
in bare hunk of meat on a plate you eat with a kinfe and fork. Your method
sounds like sukiyaki, no? I might slice one steak up to try as sukiyaki or
shabu-shabu but ultimately I want to eat some nice, juicy steaks that are
hopefully better than Prime. (That said I've looked into shabu-shabu pots
and it does look like fun!)



If this wagyu beef has the same degree of marbling as Kobe beef, you
should reconsider the idea of eating it as a steak. I tried this once,
with a 16 oz. wagyu ribeye. I placed the steak in the hottest fire my
Kamado could produce, just long enough to cook it medium rare. The first
bite was phenomenal -- rich and velvety, with unctuous juices oozing out
with every chew. By the 10th bite, the same sensation was starting to
become unappetizing. The Japanese typically eat this beef in small
quantities, and served in very small pieces. It's just too intense to
handle otherwise.

cory wrote:

The first
bite was phenomenal -- rich and velvety, with unctuous juices oozing out
with every chew. By the 10th bite, the same sensation was starting to
become unappetizing. The Japanese typically eat this beef in small
quantities, and served in very small pieces. It's just too intense to
handle otherwise.

This brings to mind a number of "cult" wines I've had from
California. Amazingly rich concentrated wines, that are
mind-blowing at first, but after a glass or so, too much to
handle. Huge, massively extracted Cabs are probably the best
example.

Dana

Why can't I treat Wagu like a regular cut of beef? Is there some unique
physiology involved here?

The fat in it is so light, like butter, that it will
cook out too rapidly and leave the cut very dry.
(snip)
DON'T COOK OVER A CHARCOAL FIRE !!!!
You will have a very expensive piece of disappointment to eat.

Bummer, but thanks for the explaination. Different fat.

I was intending to cook it over a hot fire and may still do so. Luckily I
have a dozen assorted steaks coming in and am willing to experiment for sake
of experimentation. Each steak is 8oz. I believe I'll cook a ribeye over a
hot fire to medium-rare which is how I cook my normal steaks. This will give
me a basis for comparison, and if it's ruined it will only be a $20 mistake.

The next one will be cooked the same way if it turns out well, otherwise
I'll move to the cast iron skillet method. If that doesn't produce what I
want then the remainder will be sliced and cubed to be enjoyed raw, tartare,
as sushi, etc.

With you and some other sources saying it'll ruin the steak to charbroil it
.... makes me wonder what the steakhouses are doing that sell these for $100+
a pop?