I was aiming for just on the medium side of medium rare, as fatter cuts tend to do better with just a bit more cooking to assure all of the fat is rendered, while I take leaner cuts like filets on the rarer side. This was just what I was aiming for, and it was amazing. If anything, it was a skosh too much smoke, as it was starting to compete with the amazing subtleties of the meat.
Also served, Japanese grilled eggplant with Bonito flakes and scallions served dipped in soy sauce, and foie gras served on toasted baguette rounds with a touch of orange ginger preserves. And a 2012 Chateauneuf-du-pape.
Yes, but a fair bit was the novelty. It was by far the most tender and flavorful rib eye I’ve ever had, but if it were available all the time, I do not think I would by it more often when Costco has usda prime for less than half the price that is still amazing.
That’s my feeling about Waygu as well. I have had the real stuff a couple times and the Americanized version many times. I’ve never felt it was worth the price compared to regular, but very high quality, grass-fed beef.
I’ve only had it at a steakhouse in China, and I didn’t think it was much different than a really good prime. But then again, for all I know it was a counterfeit steak.
It’s preference. Just trust your own taste. I personally hate the taste of buttered steak and find wagyu and o-toro too fatty for me. I’d rather eat a big moderately fatty ribeye than a few small pieces of meat butter
usda prime and wagyu don’t taste similar at all (i mean obviously they do in general, but the differences are very notable). the experience is so different to me that I don’t think they can compare in terms of what is worth it. I would much more enjoy a 4-6oz wagyu dish as part of a (fancy) meal rather than a stand alone steakhouse dish.
Just made this boneless pork chop with a Jamaican Jerk glaze, resting on squash and surrounded by Brussels sprouts that I steamed and then had them roll around in the pan after I took the chop out of the oven.
