Japanese A5 Wagyu New York, butter cream poached Lobster, and Idaho Russet Fries with herbed olive oil drizzle…….lots o pics!

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civilsmoker

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Jan 27, 2015
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Idaho
Ok going to apologize for the copious amount of pics but this is my first A5 cook at home and well it’s just not something you do very often!

So the occasion was my son’s birthday…..he didn’t want anything but a mind blowing steak dinner……it also happens to be our 30th as well so go big at home!!!!!

After an endless search of where to source it we turned to Costco and they happened to have 6lbs of NY loin on sale (3 lb cuts) so we hit click and figured if it came crappy Costco would take care of us……

The A5 cert that came with it said it must be slow thawed in the fridge. So it (one roast) went in the fridge in Wednesday to start the process. It came wrapped in a special paper but I vac sealed it to keep it from the fridge smells…..

The thawed roast end…..
IMG_9788.jpeg

Call me crazy but made 3 - 1.5 inch thick slices……OH MY!!!!!!!
IMG_9789.jpeg

It’s pretty crazy but the A5 fat starts to render at room temp….its like thick butter…..

So the slices got coated with sea salt and pepper and on a rack and then in the fridge in the open air to dry brine for 24 hours……
IMG_9791.jpeg

Bingo after 24 hours…….just crazy it absorbed almost all the salt and Zero moisture or juice in the pan below…….. it’s dry and has a dry age texture…….these were pulled and allowed to come to room temp….about 90 mins before the sear……
IMG_9807.jpeg

Next up was to prep the fries, fresh harvest local Idaho russets, soaked (30 min), dried, and dusted with corn starch…….
IMG_9806.jpeg

After the corn starch has set (20 min) they were par fried….5 min at 330 deg….
IMG_9808.jpeg

Next is to let them cool to be ready for the fry….
IMG_9809.jpeg

Lobster tails were in sale so scored a few…..prepped by removing the shell, washing, and then a skewer to keep the straight while the poach……
IMG_9804.jpeg

Preparing the poaching liquid…… butter and shallots simmered till tender…then heavy cream, fresh chopped herbs, salt, pepper, and red pepper…..I just do spices to taste……this stuff is crazy flavorful!!!!
IMG_9810.jpeg

The liquid is heated to 150 degrees and then the tails are added…..after that the liquid temp drops and you very slowly bring it back to 150…..it took about 15-18 mins…..you want time to season them and build the right texture….
IMG_9818.jpeg

So now the star of the show……. Started with a dry hot (mid hot, ie not crazy hot) hexclad….fat cap first…..note I use my tongs and fingers to push it into the pan to get it all in contact….
IMG_9811.jpeg

Next up the inner side…..man look at the crust!
IMG_9812.jpeg

Flipped to the fat side to get a bit more rendered….i could see a bit that needed more heat time…..
IMG_9814.jpeg

Did the tops and then onto the first side……
IMG_9815.jpeg

The flip……HOLY SEARAGE!!!!!! It’s crispy!
IMG_9816.jpeg

The opposing side as they are in a battle as to which gets to be served topside…..


IMG_9817.jpeg

I round robin’d them again to get the crust perfect…..they were 95 INT so they went in the 325 degree oven on a rack to take them to 140…..shooting for 150 INT as that’s the sweet spot for A5 for the fat to be rendered……

Seared up the third the same way……
IMG_9819.jpeg

I have to say I have cooked many #K of steaks and hands down these were the most enjoyable and easiest ones to cook…. I mean what an amazing experience!!!!!

Ok now the full plate…… the lobster and NY we’re sliced and treated with a light drizzle of herb Italian buttery olive oil….the fries were dressed the same way…..I will add I pulled the NY from the oven at 140 INT and let them cool a bit and then seared them for a few seconds all around right before slicing…..
IMG_9820.jpeg

The money shot…….tender, juicy, and rendered fat throughout!!!!
IMG_9821.jpeg

The wife was on fry duty!!! She nailed it!
IMG_9822.jpeg

Happy day all day!!!
IMG_9823.jpeg

Ok a final money shot!!!! This makes me speechless!!!!!!
IMG_9824.jpeg
 
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So after a 2.5 hour cool down…..finished off the day with a banana foster bread pudding….. the wife created magic here……I think I’m going to be fasting for 3-4 days now…..
IMG_9825.jpeg

IMG_9826.jpeg
 
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Five star meal Cortney. I think you outdid yourself.

Point for sure
Chris
 
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THAT HAS TO BE ONE OF THE BEST COOKS EVER POSTED HERE! DINNER AND DESSERT DESERVED EACH OTHER, FANTASTIC PIECE OF WORK, GREAT TEAMWORK! RAY
 
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Ok going to apologize for the copious amount of pics but this is my first A5 cook at home and well it’s just not something you do very often!

So the occasion was my son’s birthday…..he didn’t want anything but a mind blowing steak dinner……it also happens to be our 30th as well so go big at home!!!!!

After an endless search of where to source it we turned to Costco and they happened to have 6lbs of NY loin on sale (3 lb cuts) so we hit click and figured if it came crappy Costco would take care of us……

The A5 cert that came with it said it must be slow thawed in the fridge. So it (one roast) went in the fridge in Wednesday to start the process. It came wrapped in a special paper but I vac sealed it to keep it from the fridge smells…..

The thawed roast end…..
View attachment 704610
Call me crazy but made 3 - 1.5 inch thick slices……OH MY!!!!!!!
View attachment 704611
It’s pretty crazy but the A5 fat starts to render at room temp….its like thick butter…..

So the slices got coated with sea salt and pepper and on a rack and then in the fridge in the open air to dry brine for 24 hours……
View attachment 704612
Bingo after 24 hours…….just crazy it absorbed almost all the salt and Zero moisture or juice in the pan below…….. it’s dry and has a dry age texture…….these were pulled and allowed to come to room temp….about 90 mins before the sear……
View attachment 704614
Next up was to prep the fries, fresh harvest local Idaho russets, soaked (30 min), dried, and dusted with corn starch…….
View attachment 704615
After the corn starch has set (20 min) they were par fried….5 min at 330 deg….
View attachment 704616
Next is to let them cool to be ready for the fry….
View attachment 704617
Lobster tails were in sale so scored a few…..prepped by removing the shell, washing, and then a skewer to keep the straight while the poach……
View attachment 704613
Preparing the poaching liquid…… butter and shallots simmered till tender…then heavy cream, fresh chopped herbs, salt, pepper, and red pepper…..I just do spices to taste……this stuff is crazy flavorful!!!!
View attachment 704618
The liquid is heated to 150 degrees and then the tails are added…..after that the liquid temp drops and you very slowly bring it back to 150…..it took about 15-18 mins…..you want time to season them and build the right texture….
View attachment 704619
So now the star of the show……. Started with a dry hot (mid hot, ie not crazy hot) hexclad….fat cap first…..note I use my tongs and fingers to push it into the pan to get it all in contact….
View attachment 704620
Next up the inner side…..man look at the crust!
View attachment 704621
Flipped to the fat side to get a bit more rendered….i could see a bit that needed more heat time…..
View attachment 704622
Did the tops and then onto the first side……
View attachment 704623
The flip……HOLY SEARAGE!!!!!! It’s crispy!
View attachment 704624
The opposing side as they are in a battle as to which gets to be served topside…..


View attachment 704625
I round robin’d them again to get the crust perfect…..they were 95 INT so they went in the 325 degree over on a rack to take them to 140…..shooting for 150 INT as that’s the sweet spot for A5 for the fat to be rendered……

Seared up the third the same way……
View attachment 704626
I have to say I have cooked many #K of steaks and hands down these were the most enjoyable and easiest ones to cook…. I mean what an amazing experience!!!!!

Ok now the full plate…… the lobster and NY we’re sliced and treated with a light drizzle of herb Italian buttery olive oil….the fries were dressed the same way…..I will add I pulled the NY from the oven at 140 INT and let them cool a bit and then seared them for a few seconds all around right before slicing…..
View attachment 704627
The money shot…….tender, juicy, and rendered fat throughout!!!!
View attachment 704628
The wife was on fry duty!!! She nailed it!
View attachment 704629
Happy day all day!!!
View attachment 704630
Ok a final money shot!!!! This makes me speechless!!!!!!
View attachment 704631
holy snockers. didn't want to be nosy but googled Japanese K5 Wagyu.
 
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Yea, simply amazing!

Awesome job!

Happy Birthday to the kid, and Happy Anniversary!
Thanks yankee as well in the well wishes!
DAAAAAAANGGGG!! That's a chart topper there!
Much appreciated Steve! Dinner was rather quiet…. Not much talking….
My goodness ! That's fantastic , and textbook technique on the cook .
Many thanks chop! There were some nerves going into this cook but those faded into happiness!
THAT HAS TO BE ONE OF THE BEST COOKS EVER POSTED HERE! DINNER AND DESSERT DESERVED EACH OTHER, FANTASTIC PIECE OF WORK, GREAT TEAMWORK! RAY
Much appreciated Ray! I took the whole week off and certainly used the time to have fun with the wife and family!
 
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Oh Wow! I'm speechless....just hand me some paper towels to wipe up the drool!!!!
Thank swamp! I had a lot of nerves going into the cook but after seeing how the fat cap seared it turn to great enjoyment!
WOW! Just Wow! That's all I can say.
Much appreciated Colin!
GOOD LORD MAN! im drooling all over the keyboard again! you killed it 10X over this time.
Thanks Sandy! I’m still drooling!
holy snockers. didn't want to be nosy but googled Japanese K5 Wagyu.
Thanks fx…. With the sale price they were $75/lb. So yes $225 in that pan! Overall less than Hells Kitchen and the big town place gets 150 for a 5 oz cut…..ps I drank a Mt Dew Zero right before to get me woke up…
You killed that. Absolutely Beautiful !
Happy belated Anniversary. . .
Many thanks winter , it is appreciated!
 
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