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…..
Call me crazy but made 3 - 1.5 inch thick slices……OH MY!!!!!!!
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……
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……
Next up was to prep the fries, fresh harvest local Idaho russets, soaked (30 min), dried, and dusted with corn starch…….
After the corn starch has set (20 min) they were par fried….5 min at 330 deg….
Next is to let them cool to be ready for the fry….
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……
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!!!!
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….
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….
Next up the inner side…..man look at the crust!
Flipped to the fat side to get a bit more rendered….i could see a bit that needed more heat time…..
Did the tops and then onto the first side……
The flip……HOLY SEARAGE!!!!!! It’s crispy!
The opposing side as they are in a battle as to which gets to be served topside…..
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……
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…..
The money shot…….tender, juicy, and rendered fat throughout!!!!
The wife was on fry duty!!! She nailed it!
Happy day all day!!!
Ok a final money shot!!!! This makes me speechless!!!!!!
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…..
Call me crazy but made 3 - 1.5 inch thick slices……OH MY!!!!!!!
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……
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……
Next up was to prep the fries, fresh harvest local Idaho russets, soaked (30 min), dried, and dusted with corn starch…….
After the corn starch has set (20 min) they were par fried….5 min at 330 deg….
Next is to let them cool to be ready for the fry….
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……
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!!!!
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….
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….
Next up the inner side…..man look at the crust!
Flipped to the fat side to get a bit more rendered….i could see a bit that needed more heat time…..
Did the tops and then onto the first side……
The flip……HOLY SEARAGE!!!!!! It’s crispy!
The opposing side as they are in a battle as to which gets to be served topside…..
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……
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…..
The money shot…….tender, juicy, and rendered fat throughout!!!!
The wife was on fry duty!!! She nailed it!
Happy day all day!!!
Ok a final money shot!!!! This makes me speechless!!!!!!
Last edited: