Im cooking a few wagyu strips tomorrow for my parents and I need advice on the best way to cook them.
I'm a rare steak guy, so I have a pretty good idea how to make a great steak for my taste, but they're medium rare people.
I usually reverse sear my steaks then finish by basting with some truffle butter, but I've never been able to get a perfect medium rare.
The steaks in question are about 1 1/2” thick, what's the best way to cook them to get a good medium rare with a solid crust?
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Pat the steaks dry with a paper towel before you sear ‘em
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Good advice.
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Reverse sear but use a meat thermometer. Out of oven into pan around 115
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How long should I sear each side on the pan?
I've gotten a steak out of the oven at perfect temperature with a thermometer and still ended up with a medium well steak because I seared for too long.
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30s-1minute. Use some olive oil if you want better crust
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Cool. Thanks.
Should I sear the sides or nah?
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Of course, that's how you get nice corners! Not as long though. I just kinda press like 10 seconds on each side
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Perfect.
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I wouldn't do steaks that thick, since wagyu is such a fat cut. I did steak sandwiches and sliced it thinner so I didn't feel like I was getting a heart attack with each bite.
My advice would be cast iron, some clarified butter, and then coat it with Panko and fry it off and throw it in a nice steak sandwich.
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I appreciate the advice, and I think I understand where you're coming from. This isn't A5 wagyu though, it's essentially a small cut above prime.
I feel like it's still too high quality to be sandwich meat.
These steaks aside, what is clarified butter and Panko?
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Panko is basically Japanese breadcrumbs electrified to get a specific texture. Clarified butter is basically butter with the milk proteins removed so you can cook at a higher temperature without burning your butter.
I saw your above pics, the steaks look great man, hopefully they turned out well.
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Thanks. They turned out pretty good.
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Sous vide if you have one. Once it's cooked pop it onto a high heat skillet or grill for just a minute.
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I've looked into it, but I don't have the necessary machinery.
How long does sous vide take? If I picked a machine up tomorrow morning could I cook a steak before dinner?
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You should be able to, though I'd suggest practicing first. I'd probably do a reverse sear if you want a steak tomorrow.
https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
https://www.seriouseats.com/reverse-seared-steak-recipe
Edit: https://www.seriouseats.com/reverse-seared-steak-recipe#toc-temperature-and-timing-for-reverse-seared-steak
This section might be useful for you.
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Okay. Thanks.
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No prob. People rag on Kenji, but he still has the best articles for cooking meat with all the in-depth info they contain.
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Sous Vide will take you like 1.5 hrs while you sit around and not worry about it over cooking
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