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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Forgot to say Happy Birthdaze and Animalversary after googling K5 pricing.
Thanks again fx, I posted above what we spent and yes it was worth it!!!!!! Not your every day cook though!! I will add Costco was 1/2 to 1/3 the price over other venders. Getting the roast and slicing it was also cheaper!
Happy Birthday and Anniversary!! What a way to celebrate! The meal leaves me speechless. Spectacular
Thanks jcam! It was a party for sure and one for the memory books for sure!!!
 
Really don't know what to say to that, thats on another level, bravo!

Dave
Thanks Dave…..to be honest I didn’t know how well it would turn out and have a hard time processing that we did it at home……
 
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Nothing more can be said than what has already been said!

"Call me crazy but made 3 - 1.5 inch thick slices……OH MY!!!!!!!"

That's exactly how you treat good steak. Anything thinner than 1-1/4" is a culinary crime in my opinion.
 
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WOW !!! Not sure that I can add anything that wasn't already said. That is maybe the best thing that I have seen posted on this here website. Just flipping amazing ! That should go on a permanent carousel !!
 
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That's some wholesome deliciousness there!
Thanks and 1000% agree with you! LOL dang I've been salivating all day long.....
Nothing more can be said than what has already been said!

"Call me crazy but made 3 - 1.5 inch thick slices……OH MY!!!!!!!"

That's exactly how you treat good steak. Anything thinner than 1-1/4" is a culinary crime in my opinion.
Thanks CKD!!! Almost everyone says to cut A5 thin due to the richness and crust but after doing them this thick I am totally sold! We have the second 3lb roast still in the freezer so it will be a future cook, but I do have some other special touches to add for that cook when the special time comes!
WOW !!! Not sure that I can add anything that wasn't already said. That is maybe the best thing that I have seen posted on this here website. Just flipping amazing ! That should go on a permanent carousel !!
Many thanks jax! I really do appreciate the complements! I'm glad I could share it with the forum!
Dude. You are the Man. I bask in your glory.
Much appreciated MN!
 
So how do you follow that meal......Well leftovers....

Started out with a fresh picked garden mater burrata salad....
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The maters are dressed with French Gray Salt that I got from a TD prize on the forum (crazy good salt for maters) and then some pomegranate balsamic vinegar (this stuff is thick and off the charts tasty!!!)
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Next was the boys turn to fix lunch.....So what does a college student cook with leftover pieces of the coveted A5........Well Ramen of coarse....
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He did a "doctored" broth and noodles and then after placing the noodles and cold slices of A5 he poured the boiling hot broth over them to slowly reheat the beef.......then herb garnished it...
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I didn't think ramen could be soooooooooooooooo gooooooooooood! All I can say college life for the boy is WAY different than my college days!!!!!
 
Good granny, that looks fantastic. You couldn't have hit the nail on the head any better.. perfect cook. 👍
 
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Good granny, that looks fantastic. You couldn't have hit the nail on the head any better.. perfect cook. 👍
Many thanks JL! I have said above it was a very fun and rewarding experience! I love to cook steaks and I would have never done this if the wife wouldn't have texted me a link and said what do you think......history shows I went all in and "went with it".......unknown bucket list item crossed off!
 
That's a beautiful cook all the way around! Great job to the whole family! And a happy birthday and happy anniversary as well!

Ryan
 
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That's a beautiful cook all the way around! Great job to the whole family! And a happy birthday and happy anniversary as well!

Ryan
Thanks Ryan! Having a few hands sure does help with pulling a meal together for sure!
CS, That is definitely a WOW meal from start to finish !!!!!!!!!
Many thanks CM! It was a both nerve racking and fun experience!
 
Ok so here is the final chapter of this cooks story…… it starts with a reflection point and a new knowledge about this special beef……… the base point of this reflection is I’m a beef person and have alway been one from my youngest memory of butchering our own beef and having it dry age in the walk-in……and throughout my beef consuming life I have always yearned for the next slice of beef and this is even after a huge PR, beef ribs etc. I stop eating because I’m full but I’ve always still had the craving……so walking into this A5 experience my assumption was it would be good and would be able to gobble a whole slice down…..but over the past few days I have experience that it only took 6-7 ounces and I was fully satisfied and content in a magical way. This meat is so lush and rich that it consumed the taste buds in an all encompassing way…..there are no words to explain it other than for the first time in my life I felt I was and have been beef content………I don’t know if that’s a good thing or a bad thing at this point but it’s a real thing and I’m happy about the experience……..

Next because of the above the 3 lb roast ended up making 10 plates or servings. My wife had 2 -3 oz servings including a left over serving, which is mind blowing because she NEVER eats left over beef!! So if you do the math of everything including the oil for the fryer and desert, the cost per serving ended up being $27 per plate…..consider the prime steak house in the big town next to us has a 5 oz plate of A5 for $150…..

With all that said here is a true left over repeat…..

When I seared the 3rd steak I didn’t put it in the oven to finish but let it cool and then vac sealed it and in the fridge……so tonight I sat it on the granite counter to come up to room temp….
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Since it was pre rendered and seared I put this on the sear zone of the Weber to bring it up to temp and get a little bbq tone…..
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I was surprised that it didn’t flame up in a bad way but is just improved the crust and color……it was pulled once the INT hit 140 at the center…..
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This time it was joined by a grilled onion slice that was just simple salt and pepper with a bit of olive oil………this time with a rustic wood plate……
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To my surprise the left overs were equal to even a bit higher wow factor as the OG. The trace BBQ took the crust flavors to a whole new level. And even more shocking the grilled onion was a match made in heaven…… a combo bite was better than the lobster……. So thanks for viewing this family experiment we had as I am a happy and satisfied beef man!!!!

Oh and the wife saved some bread pudding stuff so that was the finishing paragraph to this story!!!!
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Oh and you have to have an afterward to the story…..note the crisp on the fries….. we have discovered that a combination of veg oil with a couple cups of waygu tallow per gal in the fryer is a magic combo for flavor and crispiness…….we have found it’s 1/4 the price of peanut oil and it gets a better crisp and a lower oil temp as well…..
 
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You're killing me, Smalls!
Dammit man, I'm ready to order one of those Costco $450. A5 roasts.
I'm gonna tell my wife ya made me do it.
I think you know were I stand on the matter…..LOL….

Just know the Costco roasts come as two “3” lb roasts. One is a center cut and one is an end cut. I’m pretty sure our second roast will be a NYE celebration…….
 
What a phenomenal thread my friend… all of those meals are just beyond top notch! Very nice and thanks for posting!
Many thanks Rafter!!! It was a fun cook and won’t be forgotten for sure!
 
So how do you follow that meal......Well leftovers....

Started out with a fresh picked garden mater burrata salad....
View attachment 704681
The maters are dressed with French Gray Salt that I got from a TD prize on the forum (crazy good salt for maters) and then some pomegranate balsamic vinegar (this stuff is thick and off the charts tasty!!!)
View attachment 704680

Next was the boys turn to fix lunch.....So what does a college student cook with leftover pieces of the coveted A5........Well Ramen of coarse....
View attachment 704678
He did a "doctored" broth and noodles and then after placing the noodles and cold slices of A5 he poured the boiling hot broth over them to slowly reheat the beef.......then herb garnished it...
View attachment 704679
I didn't think ramen could be soooooooooooooooo gooooooooooood! All I can say college life for the boy is WAY different than my college days!!!!!

That ramen bowl is right up Pete’s alley… he loves ramen. We will definitely have to try that with some extra steak soon! Maybe even one day some A5!

Also, my bad on the first post… meant to wish a Happy Belated on the Birthday and Anniversary! What a way to celebrate! 👍
 
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