How To Cook Japanese A5 Wagyu Beef
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- Опубліковано 13 лис 2020
- Cooking up some Japanese A5 Wagyu Beef from Pursuit Farms
Pursuit Farms has some excellent, high end Japanese A5 Wagyu beef: completecarnivore.com/pursuit... (buy through that link and I earn a few bucks to support this channel).
I cooked an A5 Olive Fed Wagyu Strip, an Ohmi Japanese A5 Wagyu steak, and a Australian Wagyu strip. I also had a Mizayaki tenderloin I cooked up as well.
Pans used: Made In Stainless Steel Skillets - completecarnivore.com/madein-...
Thermometer: Thermoworks Thermopop - completecarnivore.com/thermow...
Just a simple pan sear on these steaks. Even though these are easily the most expensive steaks I have ever cooked the cooking process is very, very simple. Sear the steaks in a medium hot pan for a few minutes and you are good to go.
If you get the opportunity to cook some Japanese A5 Wagyu steaks don't be intimidated. Get a good thermometer and a decent pan and you really can't screw these up.
![[柴犬ASMR]曼玉Manyu&小白Bai 毛发护理Spa asmr](http://i.ytimg.com/vi/0TsXQ7z2Dh4/mqdefault.jpg)
I want to start off by saying I'm glad to see a normal person cooking this for a review. I have always cooked mine in butter or olive oil and butter. I'm going to try it your way tomorrow. I actually don't like wagyu that much LOL I prefer a steak that is a little more lean. But my family does enjoy it so I'm going to do it for them for Easter dinner. I may make a video tomorrow as well. Thanks again for a different view on how to cook it!
A5 Wagyu definitely isn't something you want to eat on a regular basis. Way to rich for that!!! Need to balance it with some prime or American Wagyu now and then.
Have a great Easter and enjoy your steaks!!!
Great Job Cooking the different Waygu Steaks ! Looks like a great Dinner !
OMG that look's so good man! Keep up the good work
Thanks! This one was definitely fun and tasty. Can't wait to cook up some more.
Great Cook Thank You So Much 😊 for the demonstration. Cheers 🥂
Thank u. Having Japanese A5 tomorrow night for NY Eve dinner. Will follow ur lead. 👍
Awesome! Hope you enjoy it.
How did you cook your A5? I want to cook some for my family and cant seem to narrow down an exact cooking process. I'm suure it was delicious!
Hey great job: 1 question: do we let the steaks sit for 3-4 minutes before eating? Thanks
I wouldn't let it rest too long. In Japan a lot of A5 is sliced thin, cooked at the table, and eaten right off the grill. With steaks like this maybe a minute or two? But this steak is definitely best when it is hot.
awesome video, thanks man
Thanks! Have to say, this was one of my most fun (and tastiest) videos to make. I just got some more Wagyu last week. This time it is some cuts like flank, flap, and skirt. Anything specific you would want to see when I cook those up?
@@CompleteCarnivore no, nothing specific.. I honestly wouldn't know where to start lol. I was browsing the best ways to cook A5 wagyu and came across your great video. I'm trying to cook some A5 for my family, since they have been helping me out a LOT this past year. Looking forward to the next A5 video!
@@DaBrewCrew22 Yeah, it is intimidating cooking a $100+ steak and making sure you don't mess it up. But it is about the easiest process you can find for cooking a steak. Use a cast iron, carbon steel, or stainless steel skillet, go for medium to medium high heat, and sear the steaks until the outside has a nice crust and the middle is 125-130 degrees flipping every 30 seconds or so. Most A5 is cut fairly thin so it should only take about 5 minutes. Give the steaks some salt before cooking too and let them sit out for 20 minutes before cooking.
@@CompleteCarnivore I'll definitely take your advice on the pan as well as flipping it often as you did in your video, I've never been a fan of letting it sit on one side and only flipping it once. Definitely a preference thing.
Powerful Sir
This guy is the only one who flips multiples times. Everybody else cooks one side and then the other.
I usually cook a beef ribeye 4.5 minutes per side and it comes out great medium rare. If I’m only flipping once and want medium rare how long in between flips for wagyu ribeye? Thanks!
Totally depends on how thick the steak is, how hot your pan is, what temp the steak is starting out, and what your finished temp will be. Most A5 Wagyu steaks are on the thin side so I would probably go with 2-3 minutes per side??? But again, there are a lot of other factors. Definitely use a good thermometer to make sure the interior temp is where you want it.
One reason I like flipping multiple times is you can see how the sear is, check the internal temp, and adjust from there.
@@CompleteCarnivore thanks! The cut is 3/4 inch. A lot of research 3 for rare, 4 for medium rare…going to go in the middle it’s 17 ounces. Do you think 3.5 minutes be too much? Thanks !
@@andrewbezjian4517 With A5 I would rather err on the side of medium vs rare. So 3 1/2 should be ok.
at what temperature should I cook
I used a medium high heat on my stove. You can go a bit less than that but I wouldn't go much hotter. If you go hotter the outside will cook too much before the inside gets to the right temperature.
Very helpful, but what temp?
You want about a medium high heat on the pan. Kind of depends on the thickness of the steak too. For a thinner steak use a hotter pan. I forgot to take an IR reading of the pan temp when I was cooking.
How do you think the steaks would turn out smoked with Mesquite wood?
Mesquite would overpower the subtle flavors of the steak. Other "regular" steaks can be ok that way (not my preference) but you wouldn't want to do that with A5 Wagyu
@@CompleteCarnivore Thank you.
Pursuit Farms is the best!
Along with the A5 I had some grass fed Australian steaks from them that were the best grass fed I have ever had. And I have a nice, big dry aged Australian Wagyu steak in the freezer from them I will probably be cooking up next week. Everything from them has been excellent.
That is an interesting video, which easily could have been four videos! Good job feeding your kid from the cutting board as you went along.
He was super excited to taste it! I also had a bunch more info I meant to share but I guess I just need to get some more and do another video.
Pursuit farms has some good stuff, the New York looked more like a ribeye
Yeah, when I first saw the steak I thought it was a ribeye as well based on how wide it was. But they assured me it was definitely a strip.
Wow 130 degree c?
No, 130 F. I don't want to even think about what a 130 C steak would taste like.
Common man...no seasoning before you hit the pan!? Oh ok you corrected it as i was writing this lmao.
Hehe. Hard to keep track of everything when filming sometimes...
Good Video Brother! Keep up the great work! I always watch @Guga Foods for advice! I recommend the same for you my brother!
Yeah, I have seen a few of Guga's videos. He puts out some great content.
Just a few remarks:
Temperature: Next time try out higher temperatures and don't aim for medium. I know every steak should be medium, everything else is a waste blabla. When I made Wagyu I didn't believe it myself, but there were too many people who said, do it well done it is great for Wagyu (if high quality A5). So I tried it out and believe me, well done is better than medium. For me that is not true for a $30/kg Rib-Eye steak, but it is absolutely true for a $500/kg Kobe. The temperatures you can go are surprisingly high (60°C is not a problem, should be ~140°F) and this is where the magic happens. The fat and the muscle form an extremely juicy and tasty connection, which you will not have in the range of 50°C-54°C. I also tried that out for high quality non-Wagyu, for example US Prime (~90$/kg) and there it is similiar (ofc not as great as Wagyu), but the piece of meat needs to be high quality and high fat, otherwise keep it medium.
I think this is the reason why it really does not matter if you flip it many times and if you overcook it and so on. Wagyu is great even raw, but it is amazing well done. And here in the comments are many people who think you wasted it for any of those reasons, but they are wrong.
Oil: You are right, you totally don't need oil, but if you put a bit of oil at the beginning you have a better heat conduction between the pan and the steak. That is why after flipping the first the time, the second side has less gaps in its crust, because fat has left from the first side and now the second side is wetted evenly.
Salt: Put the salt a day before on it, especially if you do lots of salt. 2 hours before cooking also ok, if you go sous-vide (is great) then put the salt inside the bag and vacuum. If you don't want to do it, just put the salt before serving (after resting). If you put the salt on the steak before it rested, while it is in the pan and so on, then there is a thing called osmotic pressure, which sucks out the water of the steak. This is less of a problem for Wagyu because lots of fat prevent it from becoming dry, still we want it juicy. If you salt it 2 hours or a day in advance the salt will diffuse into the steak (then there is no more osmotic pressurce) and the water can also diffuse back into the cells.
I have a couple other A5 steaks in the freezer and I have been wanting to cut one into 2 or 3 pieces and try some different cooking temps. Compare rare to medium rare to well done.
For most non-A5 Wagyu steaks I almost always dry brine them usually the night before cooking. That is another thing I might test in a future cook. Hopefully in the next couple weeks I will have another video or two featuring some A5 coming out so be sure to subscribe so you can get notified of those. Going to compare a couple different "brands" of A5, cooking temps, etc.
Never cook a steak well done you should not be able to give cooking advice smh
@@KalvinJack I'm sorry my answer was too complex for you. Just try out both with A5 Wagyu, I'm sure you haven't.
…ok so my girlfriend and I just had a5 strip steak…your tips here were INVALUABLE. Especially, the tips about salt. Perfect sear!
Thanks for the great steak hacks
@@CompleteCarnivore Hey, did you try the well done/medium comparison? I am super curious what you think, thanks!
You need to try with pasteurized egg yolk
I've thought about trying it with some cured egg yolks. Maybe next time
Oops!
In the UK this will cost me 600 pound u see x
Not really! Go to your local Aldi. There are a few types. 1. Labelled (Japan bred)A5 Wagyu= £30. 2. Wagyu steak (Uk bred)= £4.50 3. They also do (Uk bred)Wagyu burger patties= I’m not sure how much but under £5. The A5 is more authentic in terms of marbling and where it comes from.
@@watermelonqueen1755Does Aldi still do the Japan bred??
@@dandanndannnnnn Hi, I think you might’ve missed the window for the Japanese bred A5! But you might be lucky to find some if you contact Aldi? Even though it’s not what you’re looking for,they recently had special offers for British bred apparently
@@watermelonqueen1755 I've probably missed it
My only complaint is getting dizzy from having the camera strapped to your head, you should have the cameras on a tripod or have someone else film it for you. Sorry I had to stop watching after 1 minute.
Did you just pan fry an A5
Yep. That is the best way to do it at home for most people. I talked with a number of people about it and that is what they all recommend. It is the best way to get a good sear/crust on the outside of the steak and keep the inside medium rare
Yeah you don’t just slap it on the barby unless you have a hot plate that keeps really low heat. I cook my Wagyu in the pan.
Uhm stainless or cast iron can't be beat imo
Hate people who don’t know what the fuck they’re talking about. In this case Martin Drill
So at the time I watched the video I didn’t know who cooks their wagyu in a frying pan yet. But now I know
The steak on the right sure looks like a ribeye not a New York
That's what I originally thought too. But unless they shipped the wrong thing ot is a NY Strip. Wagyu cattle are generally bigger than Angus so sometimes the cuts look a bit wonky and larger than what we are used to.
Of course the crime is that he had to cook them on an electric stove.
forgot the salt. Dude...
Nah, didn't forget, was just a bit late
2/3 minutes per side…proceeds to flip after 30 seconds 🤦♂️
2-3 minutes (maybe a bit more?) total per side. Multiple flips is better than just one flip
In a microwave covered with ketchup…….
Steaks don’t need resting they are already jursy
No offense, how old are you? Yes, you do need to rest. The “Juice” needs time to redistribute throughout the piece of meat.
@@jake5476 c’mon man they’re “jursy”
@@comfortscalling gezuz phil
talk too much man.
steak should only be flipped once.....and you waste a5 by over cooking and flipping more than once......shameful
Definitely don't agree that steaks should only be flipped once and neither does science. Flipping multiple times allows for a better sear without the middle overcooking.
I guess Gordon Ramsay is wrong then. This is old advice and was referring to cooking on a grill. I used to subscribe to this theory until I saw Ramsay say to flip it every minute and I gave it a try and it cooked much more evenly. Usually I go 90 seconds each side and then flip every minute.
what a waste of perfectly great wagyu... either it's not wagyu, or you coocked it like any other regular steak. its painful to watch.
How would you cook it???
dude shut the hell up，he's having a good time with his son can't you see? what a waste of a human being，either ur not human or you weren't able to ever eat waygu with ur dad，it's pitiful to look at ur sad comment that reflects ur life.
That's how your supposed to cook wagyu