- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Wagyu NY strip suggestions
Posted on 8/26/23 at 9:09 am
Posted on 8/26/23 at 9:09 am
I splurged for my birthday and bought a Wagyu strip. I’ve never had one before. Any grilling suggestions?
5
Posted on 8/26/23 at 9:13 am to Ghost of Bob Horner
high heat
Posted on 8/26/23 at 9:14 am to barbapapa
quote:
high heat
For how long?
Posted on 8/26/23 at 9:17 am to Ghost of Bob Horner
3-5 min per side depending on thickness
Posted on 8/26/23 at 10:25 am to Ghost of Bob Horner
What grade? I’d almost be tempted to barely caramelize it and slice it super thin at the point you’ve rendered some fat and have a decent char. They serve A5 like this at Unami and it’s incredible.
Posted on 8/26/23 at 12:33 pm to Ghost of Bob Horner
How big, thick I mean? That's incredibly important? You want it super dry on the outside to grill. Take paper towels and dry it off as best as you can, then set it on a plate in the fridge with a paper towel on the bottom and the top for about about an hour. Take it out and pat it dry, then salt it lightly, add paper towels and then put it in the fridge again to dry.
You can keep drying it, but after about 2 hours in the fridge meat is pretty much ready to grill in my experience.
Get your grill smoking hot with the cover down. Clean and oil your grates really well. Put the steak on and keep the cover off. Cook for 3 minutes on the first side and flip and see how good of grill marks you have. Cook for 3-5 mins on the other side if this is an under 1" steak. If its thick, then we need to do something different. But most wagyu is pretty thin and smaller portions.
You can keep drying it, but after about 2 hours in the fridge meat is pretty much ready to grill in my experience.
Get your grill smoking hot with the cover down. Clean and oil your grates really well. Put the steak on and keep the cover off. Cook for 3 minutes on the first side and flip and see how good of grill marks you have. Cook for 3-5 mins on the other side if this is an under 1" steak. If its thick, then we need to do something different. But most wagyu is pretty thin and smaller portions.
Posted on 8/26/23 at 1:48 pm to baldona
It’s about 1.25’ thick
Posted on 8/26/23 at 1:49 pm to Ghost of Bob Horner
Gyudon is a great way to go. Really simple recipe and great results. Basically it's the round steak with rice and gravy of Japan. Check out serious eats recipe and also don't forget the beni shoga and the onsen egg
Posted on 8/26/23 at 2:01 pm to Ghost of Bob Horner
You are insane if you cook this thing five minutes a side. You will ruin it.
Listen to the guy who said char it and slice it super thin and share with your peeps rare to mid rare minus at most.
Listen to the guy who said char it and slice it super thin and share with your peeps rare to mid rare minus at most.
Posted on 8/26/23 at 3:05 pm to jbgleason
quote:
You are insane if you cook this thing five minutes a side. You will ruin it. Listen to the guy who said char it and slice it super thin and share with your peeps rare to mid rare minus at most.
Thanks dude.
Posted on 8/26/23 at 6:12 pm to jbgleason
quote:
You are insane if you cook this thing five minutes a side. You will ruin it.
Yeah thats crazy
Posted on 8/26/23 at 7:48 pm to diat150
1.25" is easy to get the thermometer into. Monitor and pull when good.
Posted on 8/27/23 at 11:49 am to calcotron
I like this method, but I'm not sure for Wagyu. But this guy cracks me up and fun to watch.
Chef Jean Pierre
The bit at the beginning about salting and putting it back in fridge overnight makes sense. The salt draws the moisture to the surface, but back in the fridge allows those juices to go back into the steak and the outside is dry then.
The rosemary, thyme, garlic, butter is awesome at the end.
Chef Jean Pierre
The bit at the beginning about salting and putting it back in fridge overnight makes sense. The salt draws the moisture to the surface, but back in the fridge allows those juices to go back into the steak and the outside is dry then.
The rosemary, thyme, garlic, butter is awesome at the end.
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News