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!!!!
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!!!!
