DennisLinkletter Posted August 17, 2008 Report Posted August 17, 2008 I was doing my typical meat display browsing when I came across these babies labled Australian Wagu. They of course are very marbled but not to the extent or the small pinpoint marbling of quality Wagyu.. But at $19 lb it was not priced like quality Wagyu either. They were cut thin but who was I to complain. I grabbed the two largest ones and walked away for only $16.80 I was very pleased with myself and felt like something great was about to happen. I very lightly sprinkled them with my Copycat Lawry's Seasoned Salt Ingredients 2 tablespoons salt 2 teaspoons sugar 1/2 teaspoon paprika 1/4 teaspoon turmeric 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon cornstarch Cranked it up to about 550º and hit each side for about 30 sec.. the photo side I also turned at hit for 5 sec on the outer part of the grill where I had not had them earlier to get the hatch pattern.. Probably should not have done that as they were so thin.. but they were still rare but could have been more rare for this cut type of meat.. No complaints.. they were wonderful and the fat had great flavor.. You could feel the fat/oil squirt out thru your teeth when you bit down on it.. My son asked why we don't always eat this kind of meat. He's now a big fan.
primeats Posted August 17, 2008 Report Posted August 17, 2008 at $19 per lb., I'll take two cases! Looks great, you did them justice!
jiarby Posted August 18, 2008 Report Posted August 18, 2008 Good looking steaks, Dennis!! They would be perfect a little thicker and with a light sprinkling of some DP Raising the Steaks rub. You did good to keep such a thin cut medium rare with nice grill marks!
cruzmisl Posted August 20, 2008 Report Posted August 20, 2008 YUM! Your son is right' date=' once Wagyu, always Wagyu. I don't think it's worth it for all beef, but rib, strip & centercut sirloin steaks are sublime. Actually so are burgers. Learned something, too. Just read you sear Wagyu at a lower temp than other beef. I was originally doing 800, but now I'll sear lower.[/quote'] I always sear thin cuts at high heat, usually 800 or higher. This way you get good browning but the heat doesn't have time to penetrate and cook the interior. Usually works best for me. If you go lower, then you need to keep it on the grill longer to get good browning and that can lead to overcooked meat. I also like to rub an oil that has a high smoke point on the meat. This will enable good heat transfer which will aid in browning. Overcooked Wagyu is a tragedy! Great job Dennis and even a better price.
DennisLinkletter Posted September 10, 2008 Author Report Posted September 10, 2008 Had to go back and pick up the last two.. Had to go back and pick up the last two.. These two were not the same quality as the first ones but the price was still right. Same routine, but only salt and ground fresh pepper. Added some grilled bell peppers and greens.. No complaints this time either.. Pretty in Pink
primeats Posted September 10, 2008 Report Posted September 10, 2008 I hope to post some pics of a ribeye I bought that looks better than most American Wagyu I've seen. Instead of flecks of white marbling it's more like flecks of red on a white steak! Can't post pics tonight, and bowling nite tomorrow, hopefully Thursday. The ribeye war continues...
primeats Posted September 19, 2008 Report Posted September 19, 2008 Here are the promised ribeye photos, not Wagyu, only lowly USDA Prime. I think that animal ate pretty well. A little heavy on the solid sections of fat, but the intramuscular fat looks nice. Have to grill them some other night, ribs tonight and Brats and beer at Oktoberfest tomorrow night. Guess who gets to work a double shift on security!!!
Syzygies Posted September 20, 2008 Report Posted September 20, 2008 Nice marbling! Nice marbling! Ribeye is by far my favorite classic "steak" cut. I also love skirt steak (completely underappreciated) and hanger steak (those who appreciate it lock up the supply, not that easy to find).
ThreeDJ16 Posted September 20, 2008 Report Posted September 20, 2008 Re: Nice marbling! Nice marbling! Ribeye is by far my favorite classic "steak" cut. I also love skirt steak (completely underappreciated) and hanger steak (those who appreciate it lock up the supply, not that easy to find). Couldn't agree with you more on the skirt steak.....love it. But will pass on the hanging steak. Just in principal alone, not gonna touch it...literally. -=Jasen=-
