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Nearly ASMR: Cooking Kobe Wagyu Ribeye
Posted on 10/14/18 at 9:52 pm
Posted on 10/14/18 at 9:52 pm
fapfapfapfap
quote:
A5 Kobe Beef from Japan seared at roughly 250° C / 480° F in a hot cast iron skillet. Considering the thickness of the steak and its weight (421 g), its flipped after each minute, total cooking time 4 minutes. At the end some butter, rosemary, thyme and crushed garlic for extra flavour. Resting time 5 minutes. As drink, an aged, single malt whisky from Scotland.
11
Posted on 10/14/18 at 9:58 pm to SlowFlowPro
Would have been better if sous vide had been used first for an hour at 132 degrees.
Posted on 10/14/18 at 10:02 pm to SlowFlowPro
Never had one before, but damn that’s like 60% fat and 40% meat.
Posted on 10/14/18 at 10:03 pm to SlowFlowPro
Eating a kobe wagyu A5 ribeye steak is one of my bucket list items. One day.
This post was edited on 10/14/18 at 10:04 pm
Posted on 10/14/18 at 10:04 pm to SlowFlowPro
Posted on 10/14/18 at 10:05 pm to Peazey
quote:
Eating a kobe wagyu A5 ribeye steak is one of my bucket list items. One day.
$230
The tenderloin is only $1500
Posted on 10/14/18 at 10:06 pm to LsuTool
It's beautiful.
Posted on 10/14/18 at 10:08 pm to HubbaBubba
quote:
Would have been better if sous vide had been used first for an hour at 132 degrees.
Agreed. I just did my work lunch steaks that way (at 133). Sous vide is the way to go.
Granted, someone who is a master smoker can do better but for my make-aheads it's sous vide with a quick finish in the cast iron.
Posted on 10/14/18 at 10:08 pm to SlowFlowPro
$230 is actually pretty reasonable compared to some of the prices I've seen.
Posted on 10/14/18 at 10:09 pm to SlowFlowPro
I like hair washing and brushing ASMR
Posted on 10/14/18 at 10:11 pm to SlowFlowPro
I had the pleasure of an enjoying an a5 Kobe beef meal in Osaka, Japan last year. Sirloin and ribeye. It was astoundingly good.
Posted on 10/14/18 at 10:11 pm to foshizzle
you can't sous vide a marbled piece like that. it's just not right
Posted on 10/14/18 at 10:12 pm to Peazey
quote:
$230 is actually pretty reasonable compared to some of the prices I've seen.
that's for 2 steaks. no clue why that's so cheap (esp compared to the prime/choice prices on that site)
Posted on 10/14/18 at 10:14 pm to SlowFlowPro
Is it just me or did it seem like he didn’t get the pan nearly hot enough before putting the steak in? Didn’t sizzle or smoke much and he didn’t get a good crust on the steak.
Posted on 10/14/18 at 10:16 pm to 03GeeTee
quote:
Is it just me or did it seem like he didn’t get the pan nearly hot enough before putting the steak in?
the description says it was almost 500 degrees
quote:
didn’t get a good crust on the steak.
can't. that steak is like 1/4" thick (or maybe thinner)
he cooked 1 min and flipped 3 times (so 2 min/side and 4 total). you don't waste A5 Waygu by cooking it medium well with a nice crust
Posted on 10/14/18 at 10:19 pm to SlowFlowPro
This brings back fond memories of when I cut meat when I was in college. Roommate and me ate tenderloin at least three times a week, specifically after a good lift at Definition's and before going out. 
Posted on 10/14/18 at 10:42 pm to SlowFlowPro
My wife got wagyu and I got regular Angus a couple of weeks back at stripsteak in Vegas and I liked the regular better. I don't know how high quality wagyu it was....
This post was edited on 10/14/18 at 10:47 pm
Posted on 10/14/18 at 11:05 pm to SlowFlowPro
Meh. I don’t eat fat on a steak or anything else, so I have my doubts about how much I would appreciate a steak like that.
Posted on 10/14/18 at 11:18 pm to HubbaBubba
quote:
Would have been better if sous vide had been used first for an hour at 132 degrees.
Try 125 with a good sear... carry over temp after the sear brings you to rare+/light mid rare
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