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Reverse Seared Wagyu NY Strip w/pics

post #1 of 8
Thread Starter 
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!!!!
post #2 of 8
That looks awesome, glad ya got the opportunity to do that ! $30 a pound ? Whew, too much for this redneck ! biggrin.gif
post #3 of 8
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

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

Thank you.

Yes $30 is out of my budget. But what is crazy is that is cheap for Wagyu.
post #4 of 8
Quote:
Originally Posted by jarjarchef View Post

Quote:
Originally Posted by WaterinHoleBrew View Post

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

Thank you.

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

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....
post #5 of 8
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

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....

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.gif

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....
post #6 of 8
Quote:
Originally Posted by jarjarchef View Post

Quote:
Originally Posted by WaterinHoleBrew View Post

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....

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.gif

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....

Haha, thanks for the info ! Much appreciated & again nice smoke ! icon14.gif If I ever were to try it, it'd have to be on someone else's dime ! LOL

Thanks again !
post #7 of 8
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.
post #8 of 8
I will try some soon. I signed up for emails. They have great deals at times.
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