Exploring new foods is always an exciting adventure, but sometimes you find treat in a variation of what you already know. Beef, it is a wonderful food that takes many forms from burgers, tacos, steaks, stew, and so on. Yet there is one type of beef that I have always been eager to try, Wagyu. Hailing from the far east in Japan, Wagyu is a special type of beef that comes from select breeds of Japanese cattle. The Japanese take their Wagyu very seriously from my research, showing various grades depending on the quality of the beef and the marbling. Currently it is said that Kobe beef is currently the top of the line in regards to the breed of Wagyu in Japan. Trying this is something I am definitely placing money aside for when I study abroad (hopefully) this coming academic year! So be sure to follow my other socials for that~ (YouTube, Twitter, Minds).
So What comes to my surprise when I am looking for some lamb meat at Walmart yesterday? I see Wagyu beef! Now, it is by no means a cheap cut, but I really wanted to treat myself and decided on that over the lamb. Unfortunately there was no indication on the type of beef, so I didn’t know if I was getting Kobe, Matsusaka, or more likely whatever the American breed is. Even more strange was the lack of the grade of Wagyu (A, B, C, from best to worst in general meat grading and 5-1 for most marbling to least. A5 would be the highest quality while C1 would be lowest). So Looking at the meat and comparing it to pictures online, I would give my estimates that at best the offerings were B2-3, so nothing spectacular, but I’m definitely not qualified to state the actual grade and the store service was similarly unaware of the grading.
Excited and eager, I bought the New York Strip steak cut, brought it home and immediately cooked it up. I gave it some light seasoning on the majority, but left a little bit unseasoned so I could have a pure experience as well. As with steak in general, it was a heavenly smell cooking, but it most certainly didn’t help that I hadn’t eaten by that point in the day (was caught up in assignment catchup, so I lost track of time). Once it was cooked and set, I cut in to it and was pleased to see it perfectly medium rare and looking quite lovely. It cut so easily, regardless of the fact that I was using my Cutco knives (feel free to contact me if you would like more info! I am a sales rep ^_^). I took a bite, and immediately fell in love~! The meat was so soft and moist, it nearly melted in my mouth. The flavor of the meat alone was lovely, but lightly seasoned is definitely my preference. Typically I have trouble swallowing beef due to mild allergies, but this went down so easy and I actually had no flareups (I wonder if the cattle was fed a special diet?). I am definitely looking forward to trying more in Japan to see what the homeland highest grade A5 Kobe is like in comparison, but with this alone, I don’t think I could go back to regular steak, no matter how perfectly cooked. I definitely advise giving this one a try, even if it is just treating yourself once!
Ingredients
- Wagyu Beef Steak (higher grade is better quality!)
- Cavender’s All Purpose Greek Seasoning Light seasoning for both sides
- 1 tsp. Ghee Clarified Butter
Directions
- Let meat sit out and reach room temp.
- Preheat pan/cast iron to medium/medium high.
- Put in butter and let melt.
- Lightly season both sides of steak.
- Place steak gently in pan and let sit undisturbed for 3-4 minutes.
- Turn steak over and cook undisturbed for another 3-4 minutes.
- Take steak out of pan and let sit on plate for 5 minutes to settle.
- Enjoy!
By Ian Berendsen on April 22, 2021
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I don’t personally eat beef, but I really want to take my dad to have some quality wagyu or specifically Kobe beef. Someday!
I am trying to stop eating beef but this definitely looks good!
I’ve had Wagyu once and I will say that it’s about a 7/10 at best. The fact that it melts in your mouth kind of disappoints me because I like to chew my food a bit especially a good piece of steak. NO matter, the experience of trying it is definitely worth it. I think this is a great recipe for Wagyu and I think others should give it a shot.
I personally don’t really eat red meat, but this looks amazing! You did an excellent job preparing this.
I am a vegetarian so i’m not familiar with eating beef but it was interesting to hear how you prepared it. I did not know about the grading of meat or the corresponding scale to go with it. It’s kind of weird to hear that the store did not know much about the quality of the meat. I guess it makes sense considering that it is a Walmart. I’m guessing/hoping a specific store would be able to tell your the exact grading. I am also guessing higher quality comes with a higher price tag? I am hoping your study abroad semester is something to remember and hope you are able to eat the hugest grading!
I’m usually not a steak person, or I guess you could say I’m somewhat particular about my steaks. For the amount you pay for them, especially at restaurants, to not be pleased with them has been a factor that has driven me away from eating them. I will say the way you talk about this makes me really want to try it out for myself.
I love steak but I have never made it myself. This looks delicious and something I want to try! I eat steak dipped in ranch which most people find gross lol.
Tanks for sharing
is about time i make one of those