Reverse Seared Wagyu NY Strip w/pics

Discussion in 'Beef' started by jarjarchef, Jun 22, 2015.

  1. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    I am fortunate enough to be able to work with some incredible products in our Chef's Table. Today I hosted a Chef Table for a potential client. I was allowed to order in an entire Wagyu Strip Loin, so I could cut NY Strips. I will say at $30 a pound I will not be doing this at home, but I did enjoy some of the spoils of my job today......

    The strip loin I started with.


    My mouth was watering as I was cutting the portions.


    It did have a little more fat on the cap than I wanted, but look at that marbling.


    No marinade, brine or anything. Just a simple sea salt a black pepper seasoning.


    Loaded into the MES with an AMNTS loaded with pecan. The smoker was set at 150° and smoked it for 1hr. Seared in a smokin hot cast iron skillet with olive oil and finished with a little whole butter.


    I was starting to think I would never get the spoils of the adventure, but after sitting in a hot box for over an hour the steak was still beautiful!!!!!!


    I served it with a parsnip and rutabaga puree. Made a sauce from the pan drippings with Malbec and veal glace de viande.

    Great lunch!!!!
     
    waterinholebrew likes this.
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks awesome, glad ya got the opportunity to do that ! $30 a pound ? Whew, too much for this redneck ! :biggrin:
     
  3. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Thank you.

    Yes $30 is out of my budget. But what is crazy is that is cheap for Wagyu.
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Wow ! Guess I never realized just how spendy Wagyu is ! I'm sure glad for you that ya got to get your hands on it & smoke it ! Did you get to taste it ? Just curious if you did, how'd you compare it to a for lack of better term at the moment "regular" NY Strip ? Just curious ! Thanks....
     
  5. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Oh yes I was able to get my fill of some today for lunch. I actually have half of the strip loin left. Thinking we may have to have a Chef meeting with a tasting....... :biggrin:

    It is very tender and moist. The tenderness was helpped by the cooking process, but it was very tender. They are very moist because of all the marbling. I would say it was one of the best I have ever had. But with that beeing said. You can cook a "regular one" the same way and it will be great and you will have some extra change for a rack or two of ribs.

    I will say if you ever get the chance to try it, do so. Expecially if it is on someone elses dime....
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Haha, thanks for the info ! Much appreciated & again nice smoke ! Thumbs Up If I ever were to try it, it'd have to be on someone else's dime ! LOL

    Thanks again !
     
  7. b-one

    b-one Smoking Guru OTBS Member

    Fun to try with others $$! I'll stick with the cheap ones as well. We have a grass fed butcher by us and they get $29.99# bone in. I had a Kobe tenderloin once and the marbling in it was like butter.
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I will try some soon. I signed up for emails. They have great deals at times.
     

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