I came across a small butcher shop at a farmer's market in Wenatchee, WA this weekend, and picked up this:
It's called "Ugly Steak" for some weird reason, but they were Wagyu steaks cut from near the tri-tip, the sign said. I have never seen Wagyu for that price before. One steak was about a pound, the other 3/4. Take a look at that marbling!
I took them home and decided to do a reverse sear, setting the alarm on my thermometer for 110°. Just some coarse sea salt and cracked black pepper for seasoning.
I have seen videos of people trying to grill Wagyu before, and it seems to quickly blacken and look nasty from all the fat running off over the direct heat. So I tried one of those silicone grill mats for the first time, that my dad had given to me recently. This pic was the thicker piece that needed a little more time. But I have to admit, the mat did a good job. It was still seared perfectly on the outside when it was done, and no flame up to torch my house.
Paired with some fresh sauteed green beans, roasted rainbow carrots, and a nice Washington cabernet.
The carryover brought it to a nice medium finish, though slightly more cooked than I was aiming for. The pic makes it look medium-well,but the color was more pink than it shows.
The verdict?
Fan-freaking-tastic! ALL beef should taste like this! The crust was perfectly done, while the inside was amazingly moist, buttery, and tender. My (Weight Watchers) wife and I both stopped about halfway thru, thinking we were done and would save the rest. But then we got a second wind and finished them, just because they were too good to stop.
I don't think I have ever had a better steak anywhere; at home or at a restaurant. So I am probably ruined for "normal" beef now. :(
It's called "Ugly Steak" for some weird reason, but they were Wagyu steaks cut from near the tri-tip, the sign said. I have never seen Wagyu for that price before. One steak was about a pound, the other 3/4. Take a look at that marbling!
I took them home and decided to do a reverse sear, setting the alarm on my thermometer for 110°. Just some coarse sea salt and cracked black pepper for seasoning.
I have seen videos of people trying to grill Wagyu before, and it seems to quickly blacken and look nasty from all the fat running off over the direct heat. So I tried one of those silicone grill mats for the first time, that my dad had given to me recently. This pic was the thicker piece that needed a little more time. But I have to admit, the mat did a good job. It was still seared perfectly on the outside when it was done, and no flame up to torch my house.
Paired with some fresh sauteed green beans, roasted rainbow carrots, and a nice Washington cabernet.
The carryover brought it to a nice medium finish, though slightly more cooked than I was aiming for. The pic makes it look medium-well,but the color was more pink than it shows.
The verdict?
Fan-freaking-tastic! ALL beef should taste like this! The crust was perfectly done, while the inside was amazingly moist, buttery, and tender. My (Weight Watchers) wife and I both stopped about halfway thru, thinking we were done and would save the rest. But then we got a second wind and finished them, just because they were too good to stop.
I don't think I have ever had a better steak anywhere; at home or at a restaurant. So I am probably ruined for "normal" beef now. :(
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