Grilling Wagyu beef

[jimmyjazz]

We're having a guest for dinner tonight, and have decided to grill some steaks. Normally, I'd just pick up some choice ribeyes at CostCo, as they are usually better than Central Market choice and often better than CM's prime, but since we're having company, I thought I'd try the Wagyu beef available at Henry's in Round Rock.
My concern: I've heard that it's easy to ruin Wagyu beef on a grill. What exactly does this mean? Does it go from "awesome" to "shoe leather" in a moment's notice? Perhaps it's just like any other cut, but because of the cost and potential people are reluctant to cook it for fear of going past the optimal amount of "doneness"?

If these things are really difficult to cook, I'll stick with old faithful. If it's just a matter of worrying about whether or not I've cooked The Best Steaks In The History Of Mankind, then I'll give it a go.

I'm thinking a bit of salt, cracked pepper, and olive oil on high heat with some tin foil to keep the flames off, if anyone is wondering. Reasonable?

 

[Texas007]

using the foil might be reasonable. I think the reason people are reluctant to grill this beef is two fold. 1 the marbling is so great the fat can flame up and burn a great piece of meat before you know it. The other is that generally the grilling will give it a "woodsy" taste thereby negating the "flavor of the meat". Personally if I were doing it I would rub them with some good olive oil, salt and pepper. I would sear them about 3-4 minutes per side in a very hot skillet then finish them off about 6 minutes in a 450 oven. (Times may vary depending on thickness). If you're going all out on this deal I'd pair it with a 98 Brunello di Montelcino.

 

[NickDanger]

I have no experience, but have a request for a post-grilling report.

My initial thought would be a sear over flame (75 seconds per side) and then a little time on indirect
until it feels right, but I don't even know anyone who has cooked it themselves so I can't offer ****.

 

[jimmyjazz]

I could sear for a couple of minutes per side and then go indirect, as my grill has 3 burners. Sounds like a good idea.

It may be heresy, but if I go with the Wagyu, I'll probably use a meat thermometer to check one of the steaks, just to be safe. I'll just serve that one to my wife -- she'll never know the difference.

 

[NickDanger]

Lobel's has some advice. The Link

You have given me the fever for the flavor of new pringles. I have about 3 or 4 pounds of sashimi-grade tuna my BIL caught yesterday in the fridge and a really good (small) steak, added to the 5 or 6 partial bottles of red wine that the local wine distributor donated to the pi phi meeting at my house last night would make it quite an evening.

 

[jimmyjazz]

Yeah, I found that article a few minutes ago. It has me worried.

Maybe I'll get one Wagyu steak and 3 prime ribeyes, and just see how it goes. It really does sound like Wagyu is easily ruined.

 

[NickDanger]

And my uneducated initial thought would have ****** it up.

 

[highbury]

one of the more common ways of preparing wagyu/kobe is to just sear the edges with foil around and keep the majority of it raw. i wish i knew what sauces, etc. are used when i have it, but the restaurant, although owned by my dad, keeps it a secret. it tastes kind of like a ponzu sauce... somewhat like soy, somewhat citrus-y. sometimes, i like to have it prepared thinly sliced, wrapped around green onions, and seared on the edges. good luck, you're eating a slice of heaven.

 

[NickDanger]

Well?

 

[jimmyjazz]

I bailed. Not on the dinner, but on the Wagyu. By the time I wrapped up loose ends at work, it was 4:30 PM, which left me precious little time to drive up to Round Rock, back down to Central Market, and then home. So, I just bought some prime ribeyes from Central Market.

They were pretty damned good, although I still think they're nowhere near 2.7X (19/7) as good as the choice ribeyes at CostCo. Those CostCo steaks are unbelievable for the money ($7/lb).

Sorry I don't have more to report. Maybe some other time. Thanks for all the advice, though.

 

[NickDanger]

I had some really lousy steaks from Costco the other day. Usually they are good, but it just goes to show you that nobody's perfect. I have a friend who is a meatpacker. He is mainly in the sausage business, but I used to call him up when I needed a ribeye roast of some decent beef tenders for not much money. He told me to go to Costco. He can't buy it for what they sell it for.

 

[jimmyjazz]

That's telling, NickDanger. If a guy in the business recommends a "competitor" of sorts, that's saying something.

 

[NickDanger]

My mother called up her Tri-Delt pledge sister to tell her that she had me on August 31st and his mother retorted that her sons was born 2 days earlier on the 29th. That's how far we go back. He doesn't compete with Costco, in fact his Kiolbassa sausage may very well be sold there. It's still a pretty powerful vote of confidence.

 

[UTinBigD]

I would think that the main worry would be overcooking. I dont think the steak would suck or anything if slightly overcooked, but it would start to resemble a 'lesser' cut/grade of steak and you would not get full 'wagyu' beer experience. Note that i have never cooked nor consumed this type of beef, so this is JMO.