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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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13977411 No.13977411 [Reply] [Original]

Bought my dad a Japanese Wagyu New York strip steak for his birthday. We'll be grilling it. My cooking experience is lacking, only hardboil eggs and open cans of deens. How would you throw one of these on a grill?

>> No.13977419

>>13977411
you're basically going to sear it for 2-3 minutes on both sides and then let it rest for 5 minutes cut it and serve

I recommend salt and black pepper only, it's expensive steak for a reason, let the steak speak for itself, no dry rubs or sauces.

>> No.13977439

>>13977419
Excellent. Thank you. From a nocook: is 2-3 minutes enough? Thinking on a propane grill at normal steak temps. I never cook steak, but my dad is pretty good on the grill nailing medium rare.

>> No.13977455

>>13977439
because wagyu is usually cut very thin, you don't need to leave it on the grill for as long as you would an american steak, once it has a nice sear, you can leave it for another minute or so on indirect heat if you want, but really just letting it rest for 5-10 minutes after a good sear should be enough.

>> No.13977467
File: 510 KB, 1300x1244, 1578758522269.jpg [View same] [iqdb] [saucenao] [google]
13977467

>>13977455
Youre the man. Much appreciated. I'll post a pic monday night if we dont goof it.

>> No.13977485

>>13977467
Good luck anon, it isn't too hard to do it properly, it's just a bit intimidating the first time you put $100+ in a single slab of meat on the grill.

>> No.13977505

>>13977485
Yeah that'll be a first. Hoping for the best. You /ck/ folk are alright. Might have to hang around.

>> No.13977511

>>13977411
I'd say keep it fairly simple, but not too simple. salt, minced garlic, pepper, rose merry and olive oil and that would be best.

>> No.13977516
File: 942 KB, 3094x1870, 2020-04-10 11_51_27.jpg [View same] [iqdb] [saucenao] [google]
13977516

>>13977511
wolfgang puck disagrees.

>> No.13977528

>>13977411
Your dad sounds gay.

>> No.13977541

>>13977528
You sound poor.

>> No.13977551

>>13977516
well shit i cant argue against mr puck

>> No.13977555
File: 467 KB, 1873x2012, 2020-04-10 11_56_04.jpg [View same] [iqdb] [saucenao] [google]
13977555

>>13977551
Having had A5 on two occasions, i have to agree with him, nothing besides salt and pepper is needed.

>> No.13977885
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13977885

>>13977541
lol sick burn bro

>> No.13978037

>>13977511
>rose merry

>> No.13978043

Microwave it

>> No.13978046

Carefully place the thin slices on your gaming rig GPU and turn on Wagyu mode

>> No.13978368

>>13978046
Should you keep the RGB ON though?

>> No.13978373

Not an expert but I think they have too much fat to be grilled. I would just use a cast iron pan and give just a nice sear on both sides. If you grill it you may burn it. This isn't a regular steak so you can't treat it like one.

>> No.13978375

>>13977511
>rose merry

>> No.13978376

>>13978373
Pan sear is the way to go IMO as well. You don't even need salt & pepper either.
That's how they do it at Korean BBQ places in nipland and it was the best steak I've ever tasted.

>> No.13978590
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13978590

>>13978376
There is nothing WRONG with grilling wagyu its just easier to fuck it up.

Grill OR pan, the cooking methodology is the same, you're searing both sides then letting it rest, nothing more.

And you do need at least salt, don't be stupid.

>> No.13978602

>>13977419
>rest for 5 minutes
it will be cold by the time they finish eating

>> No.13978616

>>13978602
Are you retarded or just pretending?

It's a thin steak so it doesn't need a full 10 minute rest, but the idea is to rest for about 5 minutes so the interior has time to cook. The heat from a properly done sear will continue cooking the interior while resting. If you left it in the pan after searing both sides you're just gonna overcook the A5 and lose a lot of fat and moisture to your pan

>> No.13978625

>>13978616
i have cooked enough steaks
>full 10 minute
digging that hole even deeper, son
not even in a steaming hot kitchen in Nairobi

>> No.13978644

>>13977411
low, indirect heat. Flip once.

>> No.13978647

>>13978625
lmao you're a moron, thanks for confirming you've got literally no experience with wagyu.

>> No.13978656

>>13978647
enjoy your cold fat

>> No.13978664

>>13978656
It's so thin it'd be impossible for the center to be cold you retard

That's how it's obvious you've never cooked a wagyu steak.

>> No.13978679
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13978679

>>13977411
>cutting a japanese steak with a french knife
>it's never been used before
>probably hasn't even been sharpened
Oh look it's another "wh*te people ruin food" episode

>> No.13978691
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13978691

>>13978679
anon it's just a stock image from this website

https://www.debragga.com/japanese-wagyu-beef-strip-steak-1-per-pack.html

>> No.13979931

>>13978373
It's not too much fat to grill, but it does require an experienced grill chef, try to avoid flare ups as much as possible, and there is generally no need to do extended grilling, once you have your sear you're pretty much done.

Same with pan searing wagyu, sear both sides and you're done.

>> No.13980868

>>13978375
>>13978037
Did I stutter, smart alecs?