Cooking and Grilling anxiety is a REAL thing. Home cooks and Chefs alike get it when having to precisely grill anything for others and even for themselves, anxiously opening and closing the pit too many times and letting the heat out, overcooking the meat for fear of undercooking it, or even just the conundrum to marinate or simply season. Add an expensive and rare cut of beef to the mix, and the pressure to not screw it up is crippling.
Wagyu beef origins in Japan (where “wa” means Japanese and “gyu” means cow), and it was first brought to the United States in nineteen seventies. Exporting live Wagyu genetics from Japan became illegal in the 1990s when Japan declared it a National Treasure and, as a result, the American Wagyu Association was formed to become the registery for all Wagyu cattle on U.S. soil. Over the years the number of ranchers and breeders across the U.S has increased, yet Wagyu still only accounts for less than 1 percent of all American cattle.
So lets dive into our favorite cut of Wagyu and how we do it at the Stone House.
Sous Vide, Reverse Sear both work great but our preference is just hot cast iron, flip and repeat when it comes to this incredible Wagyu beef.
- 2-4 Local Texas Wagyu Ribeyes
- 2 x cloves garlic, crushed
- 2 TBS salted butter
- 2-4 TBS green parsley, minced
- Stone Cold AP Blend or SPG
- 2 TBS olive oil or beef tallow
- 4 Sprigs Fresh Thyme
- 2 LBS Yukon Gold Potatoes
- 16 oz Sour Cream
- Fresh Chives- sliced then
- 2 Sticks Salted Butter
- 64 oz Chicken Stock
- 1 TBS Granulated Garlic
- Loose fitting pants(optional but preferred)
- Add potatoes to a large pot and cover with chicken stock by about 2 inches. Turn heat on the burner to High and bring to a boil.
- Boil for 15-20 minutes, pierce a potato with a fork to check for doneness. When tender drain all the chicken stock reserving 1 cup.
- Add 2 sticks of butter to pot with potatoes, let them rest for 5 minutes.
- Mash the potatoes to desired consistency, then stir in sour cream, chives, salt, and pepper. If they are too thick, thin out with reserved chicken stock. Set aside while preparing steaks.
- Season steaks evenly on all sides and leave out at room temp for 10-15 minutes.
- Heat cast-iron skillet on Med-High heat for 5-6 minutes, add olive oil or tallow.
- Place steaks down and gently press them down into the pan, sear on the first side for 2 minutes.
- Flip the steaks and repeat the sear for two minutes, add in butter, garlic, and thyme to the pan, now alternate sides 1 minute each until the desired doneness.
Tip & Advice
Wagyu is rich, and upon visual inspection would appear to be unhealthy with the intense marbling. But!! Studies have proven it to be a Health Goliath, comparing its fat to those of Wild Salmon, no need for fish oil pills, let’s just have a steak!