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….
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…..
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…..
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……
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!!!!
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…..