How to Cook a Wagyu Ribeye at Home (Perfect Every Time)
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- Опубліковано 19 жов 2024
- The biggest concern we hear at The Meatery is "I'm afraid to mess my steak up!" Legitimate concern for sure, but totally unnecessary. Nick (not a Chef!) shows you how to sear using a stainless steel pan and an Australian Wagyu Ribeye (BMS 8/9).
Want to try Wagyu? Get a FREE Japanese A5 Wagyu steak when you join The Meatery Box
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About to cook and eat a steak for the first time in my life- thanks for making this with such easy to follow steps!
You're so very welcome!
@Not Me it is what it is lol. Not everyone goes apeshit for steak 💪😇🙏
@Not Me I was also surprised to see this comment lol
Dude I just purchased two steaks from you about a half hour ago and here I am 😭 thanks boss!
Hope you loved them!
Thank you I bought one today this is probably the best tutorial I could find
Thank you!
That’s so true wagyu doesn’t need sauces or too much process to Taste amazing just cook it like he did and it will taste like wagyu supposed to taste
Salt while cooking, or after finishing cooking? Thx a lot!
Great and simple way to cook American Waygu. Great Looking Steak.
Thanks for the no fluff instructions sir! I'm cooking my first wagyu ribeye tonight. I may go 90 secs per side to make it Med andthrow a pinch of Redmond's Real Salt on at the end. Hubby won't eat it if it's rediish/pink inside.
I like short cooking videos like yours that don't Drag out 2 thumbs up
Thanks! I am cooking my first Wagyu Ribeye tomorrow.
How did it go?
@@TheMeateryShop awesome, I just uploaded a short
Thanks you so much I did just what you did and ma'am!! It was awesome!! Like gourmet steak. Easier to eat though
Nice! Someone who appreciates wagyu for wagyu and not a bunch of seasoning on top. I also hate grilled wagyu... gotta use a pan, a hibachi table or a hot stone. Then add some black lava salt to every other slice to mix it up.
Thanks! I do like to experiment with Wagyu as my channel shows, but I am a purist at heart and do my best to make sure our customers know they're paying for the flavor. I gotta try the black lava salt!
I have American reared sirloin wagyu, but I think I get the gist of what I need to do, just wanted to tell you thanks for the video and the laughter out loud when you said there's no need to put much flavoring on it-I p!$$ed my grandfather off (not too terribly bad because he was a rare breed that actually found my strong will more amusing than infuriating, BUT I did get the 'look' for this) when we were seated at a 5 star restaurant and once the family ordered their food, my grandpa said Katherine, remember when I've told you it's offensive to the cook to ask for additional seasoning, it would not be nice to ask for.....if you guessed KETCHUP, that's exactly what I asked for as soon as he brought it to the table. I even had a guy that I served with call me a 5 year old for eating ketchup on just about everything, while he was chewing up French fries dipped in a mixture of mayo, cirracha sauce and thousand island dressing🤣...guess ya just can't take the notion of enjoying a bit of flavor enhancer, no matter how superb the quality or the judgment received for following my juvenile taste buds. Be well💙🏴☠️⚓️🇺🇸
A chef is there to cook the food for a universal taste. As individual people we season to our personal taste. Never stop eating to your taste👌
Well everyone's taste buds are different 👍
It's funny how people say " how can they like that , or how can they do that " .
What ... you want everyone to be a clone or a sheep and have the same likes ?! Lol
That's what makes us humans unique- we all have our own preferences and Reality.
Namaste
@@downunderfulla6001 exactly 💯.
Never conform to what other folks " think " you should like
Sorry, but you don’t put ketchup on steak. That’s ungodly! 🤮
Ever tried olive wagyu? Japanese A-5? Idk about you, but there is a very distinct flavor difference between that and an Australian wagyu. Bith are amazing, but personally i find olive wagyu to have a more naturally buttery flavor to it
Great cooking! Most people I see who use a stainless steel pan don’t let it get scorching hot!
Reverse Sear on a charcoal grill is my Go-To. Get to 120 degrees and take off. Let rest for 5 minutes and sear on a Blackstone to get the perfect crust
yeah but not for this sized Waygu. i agree with you on any other steak that's at least 1 1/2 thick though.
When you bit it I heard several crunches. How did you manage to cook *crunchy* medium rare wagyu beef?
That was my dentures bro
Why was there so much crunching when you ate the steak?!
I’m also about to eat a steak for the first time but I’m disappointed that I’m being told to eat the steak cold (5 minutes after cooking) Like pizza I want it fresh 🍺🍺 edit- Thanks for sharing how to cook it 👌
you do not eat it coold. you put it in aluminium und let it rest in a preheated oven 50C° for the remainder of the time. The steak will still be as hot as it was fresh out of the pan and well rested
@@tiberia0001 thanks I could never understand it until now. I’ll try it next time I get more🍺
Is this an actual wagyu import from Japan. My buddy keeps saying it’s a descendent in breed from the cows used for Wagyu but with some sites you can never tell. Either way it looks good.
We have Japanese, Australian, and American Wagyu.
How long should I leave them if I want medium well?
Pull them at 145, then sear.
Just throw it in the garbage lol
We bought wagyu ribeye steaks this weekend at our Fort Worth, Texas Costco. I had a very hard time paying $34.00 a lb but we did. I was surprised there was no fat, only lean meat. Finally decided to cook them the next day and for us, they did not live up to their hype. Although they were tender, there was no flavor....because of no fat. I mentioned to my husband when we were picking them out that none of them had any marbling but we thought maybe they were not supposed to have fat for some reason; how naive. Also, for $34 a pound, I was surprised on having gristle on one complete side of two steaks. I'll stick to less expensive marbled ribeye's from now; $15 a pound doesn't seem like such a high price any more.
Or just buy real Wagyu from us...
Won’t waste my time because the Edges aren’t seared in the thumbnail. 😂
No salt? No weighted press? No need to pre grease a pan when you’re cooking A5. Where’s the rice?
I salt using finishing salt at the end. No weighted press needed in my opinion. This isn't A5, it's Australian. And I don't always serve it with rice. 👍
Why the hell did that crunch 😂
You laid the steak towards yourself. 🧐
New Zealand wagyu rib eye is way better than Australian wagyu rib eye
That is NOT medium rare. That is raw AF.
Medium Rar
That’s medium alive
60s or less 90s 🤣
“Perfect medium rare“. More like perfect medium raw!!
Yeah that wasn't medium rare definitely more on the rare side
you are a peasant
Are you guys retarded?
Just eat Dino nuggies, kid
Dude says he is a chef but but he doesn’t know what medium rare is lol 😂 that was clear as day rare not even close to 124f.
Step one: never use that pan
🥰
1:24 “medium rare”…?!? Is he blind? thats blue rare dude…gross 🤢🤮
😂😂😂
On camera it looks more rare, plus its still cooked perfectly
Wagyu looks different cooked, camera fucks up color too.