The Art of Cooking Wagyu Beef: A Journey of Flavors and Techniques

As we begin our journey to cook the perfect Wagyu beef, it's essential to appreciate the complexity and nuance of this culinary experience. The meat we have here is a masterclass in marbling, with a perfect balance of fat and lean tissue that will elevate our dish to new heights.

First, let's take a closer look at the cut of meat we're working with. We have a beautiful cube of Wagyu beef, perfectly trimmed and ready for cooking. The marbling is uniform and exquisite, with tiny flecks of fat scattered throughout the meat. This is what sets Wagyu apart from other types of beef - its unique genetic makeup allows it to develop an unusually high level of marbling, resulting in a tender and flavorful product.

Now, let's talk about the importance of handling the meat with care. When we're working with Wagyu, we need to be gentle and precise to avoid overworking the meat or tearing it apart. The goal is to preserve the delicate balance of fat and lean tissue, ensuring that each bite is a masterclass in texture and flavor.

As we prepare for cooking, let's take a moment to appreciate the equipment we're using. This pan is a workhorse, allowing us to achieve high temperatures with ease. We'll use it to sear the Wagyu cubes, creating a crispy crust on the outside while locking in the juices and flavors within.

Now, let's talk about the technique involved in cooking Wagyu. The key is to cook the meat for just a short time on each side, ensuring that it remains tender and juicy. We'll add a little bit of fat to the pan to lubricate it, then lay down our Wagyu cubes and sprinkle with homemade flaky salt. The result will be a perfectly cooked crust, with a depth of flavor that's simply unmatched.

As we cook the Wagyu, let's take a moment to appreciate the process. We're not just cooking meat - we're crafting an experience. Each bite should be a revelation, with flavors and textures combining in perfect harmony. The fat from the pan adds a richness and depth to each bite, while the flaky salt provides a touch of elegance and sophistication.

Now, let's talk about the final touches. We'll crack two eggs into our special eggplate, carefully cracking them to reveal perfectly sous-vide yolks. These will be the crowning glory of our dish, adding a creamy and rich element to each bite. We'll gently rub the yolks onto the Wagyu cubes, using just enough pressure to distribute the yolk evenly.

As we finish our preparations, let's take a moment to appreciate the plate itself. This is not just any plate - it's a work of art, designed to showcase the beauty and elegance of our dish. We'll arrange our Wagyu cubes on the plate with care, garnishing each one with a delicate sprinkling of caviar.

Finally, let's take a bite. The moment we've been waiting for, the moment when all our hard work comes together in perfect harmony. As we chew, the flavors and textures meld together in a culinary symphony that's truly transcendent. It's an experience unlike any other, a taste of pure gastronomic pleasure.

The journey of cooking Wagyu beef is not just about technique - it's about passion and dedication. It's about taking the time to appreciate each ingredient, each flavor, and each texture. And when we're done, the result is truly sublime.

"WEBVTTKind: captionsLanguage: enyou know how wagyu is the best of the best when it comes to steak right well it turns out that a lot of people don't know that there's a level above that a true gold standard for steak if you will and what's funny is i'm sure you've heard the name you probably just never thought much of it the same way wagyu is the best of the best when it comes to steak kobe is the best of the best when it comes to wacky this is a japanese wagyu kobe ribeye this one very thin piece of meat is worth 350 dollars because it's so rich you don't want to eat a lot so if you split this between a bunch of friends it can definitely be affordable for a special occasion for those curious i got it from the wagyu shop this isn't an ad to me that's just the best place to get me from japan wagyu means japanese cow meaning japanese and gu meaning cow or cattle now kobe is all the best things about waki it is considered to have the best marbling of any meat in the entire world and fun fact only about 3 000 head of cattle qualify as authentic kobe each year it's that difficult to meet these standards you'll notice i haven't taken it out of the packaging because it'll literally start melting in my hand it's like butter i'll place this in the fridge for about 48 hours to let it thaw before we cook it in the meantime i'll quickly show you some of the documentation i have this meet is held to such high standards that it comes with certificates here i have a certificate of authenticity going down to even very fine details to prove to me that this is why then i have all sorts of official documents that i can't even read because they're in japanese and then what looks to be certificates and headshots of the actual people who are on the farm with the wagyu so i'm fairly certain this stuff is legit now i've just let my meat rest at room temperature for about 15 minutes and i'm holding it up to show you right now but i don't want to hold it for too long because it's literally going to start melting in my hands that is the most beautiful thing there is when it comes to nice meat and now for the exciting part without further ado let me show you how to break it down and we'll cook a few pieces out now with this piece of meat i typically like to cut it into squares you'll see we have big clumps of fat right here i usually like to reserve these pieces for rubbing in the pan a little bit to help lube up the pan a teeny bit before you actually go ahead and cook the meat for a few quick knife cuts i'm just going to go ahead and come right through here and peel away this part you can see we have perfect marbling all around top inside bottom now i'm going to come right across here as well and peel this away i'm going for a really nice perfect square i'm going to save the rest of the meat and cook that another time this is so special that you only want to have a little bit at once now i'll cut off this last tiny piece of fat here and i'm left with a really nice cube of meat at which point i'm just gonna go ahead and divide this into nine even cubes all i'm gonna cook today are these nine cubes and i'll use this little piece of fat right here to help me lube up the pan i'll immediately re-freeze the rest of my meat and use this later what i have here is a pan that allows me to get it really really hot i'll start by placing just a piece of fat right down and lubricating the pan now that our pan is nice and well lubricated here i'll take this off and set it aside we'll bring the temperature of our pan up until we see just a little bit of smoke after which i'll lay down my wagyu cubes and add a little bit of homemade flaky salt to the top of each one there's gonna be a lot of smoke here but that's okay we're only cooking these for just a second on each side then a quick flip and look at that crust look at the crust we were able to get in such a short amount of time i'll go right around the line and just take these off in the order that i flip them this is a very precise thing i have to do here we don't want to overcook any of these at all now i want to move quickly here because my meat is ready to eat should not have said that i have three eggs that should be no the poor little egg i have two eggs that should be perfectly sous-vide and i'm gonna gently crack them on my special eggplate and that's what i'm looking for this part is irrelevant to me i want that perfect yolk let's take a look what we have here is a perfect custardy-like egg and that is what i'm gonna rub on the steak i'll crack the other egg break open our yolk and now on each piece of meat i'll lay just a little bit of my yolk one at a time this yolk is almost a taffy caramel caramel-like consistency and there is only one way to get this with eggs and it's that perfect sous-vide and once i've done this we have to pair the best with the best so i have a little bit of caviar normally you should use a caviar spoon but i'm going to be a little bit lazy and go ahead and just take a little bit of caviar on each piece of meat to finish the job remember this will give me a little bit more salt in each bite which is exactly what these bites need if that right there isn't the perfect bite of meat i just don't know what is this plate looks absolutely gorgeous it's elegant it's simple it's beautiful and i can only really wish right now that a couple of you watching were here to help me eat these let's go that is a bite unlike anything you've ever had before i'm gonna try to really bring you through this journey when someone can taste food that's the next best thing you can do guide them through that journey of flavor so immediately your mouth is coated in that delicate fat that comes from this meat that frankly i can't describe this is incredibly well developed beefy flavor but one that just trumps any beefy flavor you've ever had before it's a soft gentle delicious delicious flavor next i start to feel some of that caviar popping in my mouth as i chew and that provides little bursts of salt everywhere which is a really fun thing to have when you're eating something like this and it's on the roof of my mouth where i get that really velvety unique bit of egg yolk i'm telling you this is magical as always thank you all for being here i actually really genuinely appreciate all the support if you just watch this video use this video however you want if you just want to pop on the video click through it check out a couple little spots and head off that's totally fine but if you actually genuinely enjoy these videos and you want to see more content from me please drop a like toss a comment in with any suggestion what you want me to make because i would more than love to do it for you and subscribe i have a pretty awesome notifications game and i always see them getting super excited about it in the comments when they get early to a video so think about joining that gang too i'm gonna go try to figure out what to do with the rest of the steakyou know how wagyu is the best of the best when it comes to steak right well it turns out that a lot of people don't know that there's a level above that a true gold standard for steak if you will and what's funny is i'm sure you've heard the name you probably just never thought much of it the same way wagyu is the best of the best when it comes to steak kobe is the best of the best when it comes to wacky this is a japanese wagyu kobe ribeye this one very thin piece of meat is worth 350 dollars because it's so rich you don't want to eat a lot so if you split this between a bunch of friends it can definitely be affordable for a special occasion for those curious i got it from the wagyu shop this isn't an ad to me that's just the best place to get me from japan wagyu means japanese cow meaning japanese and gu meaning cow or cattle now kobe is all the best things about waki it is considered to have the best marbling of any meat in the entire world and fun fact only about 3 000 head of cattle qualify as authentic kobe each year it's that difficult to meet these standards you'll notice i haven't taken it out of the packaging because it'll literally start melting in my hand it's like butter i'll place this in the fridge for about 48 hours to let it thaw before we cook it in the meantime i'll quickly show you some of the documentation i have this meet is held to such high standards that it comes with certificates here i have a certificate of authenticity going down to even very fine details to prove to me that this is why then i have all sorts of official documents that i can't even read because they're in japanese and then what looks to be certificates and headshots of the actual people who are on the farm with the wagyu so i'm fairly certain this stuff is legit now i've just let my meat rest at room temperature for about 15 minutes and i'm holding it up to show you right now but i don't want to hold it for too long because it's literally going to start melting in my hands that is the most beautiful thing there is when it comes to nice meat and now for the exciting part without further ado let me show you how to break it down and we'll cook a few pieces out now with this piece of meat i typically like to cut it into squares you'll see we have big clumps of fat right here i usually like to reserve these pieces for rubbing in the pan a little bit to help lube up the pan a teeny bit before you actually go ahead and cook the meat for a few quick knife cuts i'm just going to go ahead and come right through here and peel away this part you can see we have perfect marbling all around top inside bottom now i'm going to come right across here as well and peel this away i'm going for a really nice perfect square i'm going to save the rest of the meat and cook that another time this is so special that you only want to have a little bit at once now i'll cut off this last tiny piece of fat here and i'm left with a really nice cube of meat at which point i'm just gonna go ahead and divide this into nine even cubes all i'm gonna cook today are these nine cubes and i'll use this little piece of fat right here to help me lube up the pan i'll immediately re-freeze the rest of my meat and use this later what i have here is a pan that allows me to get it really really hot i'll start by placing just a piece of fat right down and lubricating the pan now that our pan is nice and well lubricated here i'll take this off and set it aside we'll bring the temperature of our pan up until we see just a little bit of smoke after which i'll lay down my wagyu cubes and add a little bit of homemade flaky salt to the top of each one there's gonna be a lot of smoke here but that's okay we're only cooking these for just a second on each side then a quick flip and look at that crust look at the crust we were able to get in such a short amount of time i'll go right around the line and just take these off in the order that i flip them this is a very precise thing i have to do here we don't want to overcook any of these at all now i want to move quickly here because my meat is ready to eat should not have said that i have three eggs that should be no the poor little egg i have two eggs that should be perfectly sous-vide and i'm gonna gently crack them on my special eggplate and that's what i'm looking for this part is irrelevant to me i want that perfect yolk let's take a look what we have here is a perfect custardy-like egg and that is what i'm gonna rub on the steak i'll crack the other egg break open our yolk and now on each piece of meat i'll lay just a little bit of my yolk one at a time this yolk is almost a taffy caramel caramel-like consistency and there is only one way to get this with eggs and it's that perfect sous-vide and once i've done this we have to pair the best with the best so i have a little bit of caviar normally you should use a caviar spoon but i'm going to be a little bit lazy and go ahead and just take a little bit of caviar on each piece of meat to finish the job remember this will give me a little bit more salt in each bite which is exactly what these bites need if that right there isn't the perfect bite of meat i just don't know what is this plate looks absolutely gorgeous it's elegant it's simple it's beautiful and i can only really wish right now that a couple of you watching were here to help me eat these let's go that is a bite unlike anything you've ever had before i'm gonna try to really bring you through this journey when someone can taste food that's the next best thing you can do guide them through that journey of flavor so immediately your mouth is coated in that delicate fat that comes from this meat that frankly i can't describe this is incredibly well developed beefy flavor but one that just trumps any beefy flavor you've ever had before it's a soft gentle delicious delicious flavor next i start to feel some of that caviar popping in my mouth as i chew and that provides little bursts of salt everywhere which is a really fun thing to have when you're eating something like this and it's on the roof of my mouth where i get that really velvety unique bit of egg yolk i'm telling you this is magical as always thank you all for being here i actually really genuinely appreciate all the support if you just watch this video use this video however you want if you just want to pop on the video click through it check out a couple little spots and head off that's totally fine but if you actually genuinely enjoy these videos and you want to see more content from me please drop a like toss a comment in with any suggestion what you want me to make because i would more than love to do it for you and subscribe i have a pretty awesome notifications game and i always see them getting super excited about it in the comments when they get early to a video so think about joining that gang too i'm gonna go try to figure out what to do with the rest of the steak\n"