$200 A5 WAGYU STEAK - WHAT TO DO (AND NOT DO!) | SAM THE COOKING GUY 4K

wagyu a5 skewers over japanese charcoal on a citroen [ __ ] this is a citroen or conroe or a little baby the table top grill they're fabulous they're not just cool looking but they're very communal because you can sit and everybody gets a skewer and you can do your own thing when max and i were in japan shooting if you haven't seen the episode top 10 things to eat in tokyo you should see it we went to a restaurant called robitaya and we had all kinds of things grilled over charcoal and one of them were these very delicious wagyu beef skewers and we wanted that and we're doing that again it's crazy good gonna be crazy good this thing is is amazing in fact i was saying to the boys here i think this is a really ideal gift they're not expensive this one was well it was supposed to be 29 it was the sample model and it's missing the plate that goes on top there's this one that holds the charcoal but there's another one that sits in here and the holes of course are for airflow without those you wouldn't get this draft and the coals would not stoke as nicely as you want them to but it's pretty cool looking i love this little guy we'll find one we'll put a link to it because i think the holidays are coming up that's a great gift for somebody that likes to grill that you have no idea what to buy for them and they only had one i said i do have one in a box i could have and they said sorry that's the only one it's our sample i go okay i'd love to buy that they go we can't sell you that they go how come they go because it's the sample i go but if somebody comes in and they see this like me and they want it like me and they ask for one like me and you don't have one then they'll just be sad like me so you should sell it to me i'll get it out of the store and then nobody else will be sad and she said we can't do that i said could i talk to a manager and see if that's okay manager said that's fine but it's missing this top rack but if you still want it i'll give you two for 40 off hell yes i want this they're available online you can get them they're great i've wanted to do this for a long time okay but enough about that uh now uh before we do okay but before we do anything else we must we must get our charcoal going all right so i'm using binchoten charcoal it's a japanese charcoal and it looks like this kind of looks like our regular charcoal but it's harder they've been making it for i don't know a thousand twelve hundred years in japan and it burns two to three times longer than ours to get this going here's what i'm gonna do so i'm gonna put a couple pieces like this inside my chimney like that and then with my little burner below it and turn it on and let it go and it's going to start to take on the heat the color and then get to the points in about 25 minutes when it's white and ready to be used in the meantime we'll make our sauce and cut some steak up sorry what the [ __ ] why am i always the guy that's getting my [ __ ] drink wiped out i don't want it no we're not you could have the covete i don't want yours i got water i don't want your covered juice what happened here my camera at all four and i caught it thankfully at the last second but always my [ __ ] t [ __ ] spill yours next time this is the super traditional way they taught you how to do it in japan look i've never used binchotan before i do know that it takes more heat than less i like the idea of it being on this burner to deliver constant heat for 15-20 minutes but now i'm just trying to help it out by stuffing extra bits of paper into it unfortunately it's an election year so there's all kinds of propaganda to fuel this fire with okay speaking of propaganda i have a question does the top of this guy's face looks like it goes with the bottom of his face what because i don't think it does all of that that's insane top bottom i mean i suppose different people i suppose together it's fine that looks fine but i was i looked at this first after i folded it and i did not expect a beard weird so clearly this is going to take a little bit tell you what let's uh let's make our sauce for the the skewers yeah oh yeah yeah and our sauce begins with two thirds of a cup of soy one half a cup everyday basic white sugar two tablespoons of sake one dose a clove of garlic big one and about a teaspoon of minced ginger i'm using my microplane zester and some ginger that i've peeled watch how this works you're thinking sam what's going on man nothing is coming out it's there so we'll do this and then a little bit more these zesters are very good i really like them for all kinds of things but this when you need minced ginger it's really ideal beautiful and you know the flavor that this is going to give is just going to be insanely delicious and gingery okay good and we mix and over the next 10 minutes 15 minutes this will come to a simmer we don't want it to boil we just do want it to thicken a little bit then i forgot a couple tablespoons of avocado oil that will give this some beautiful glossiness when it's done nice sauce done let's check the charcoal because when the charcoal is there we're there look this guy's ready let's cut the meat and eat so here's our package our a5 wagyu it's oh my it's 127 a pound i got 1.34 pounds for a total of oh 171. why do we do this we do this for you guys watching and it really does taste like no other steak it's so rich if you've not had real a5 wagyu it's it's just ridiculous it's the butter of steaks am i right yeah we won't be cooking these very long they probably don't even need our little sauce one quick wipe bite that's gonna be incredible all right so let's take a look what we've got here shall we let's open her up and how anticlimactic but underneath this okay now look we talk about the importance of marbling the fat that runs in between is all about flavor what's our t-shirt say fat means flavor then we're [ __ ] delicious and that's what wagyu is all about so let's get rid of this and it's so fatty you really don't want to manhandle it too much because you're just going to start to literally melt it by your fingers being on it so let's just square it up a little bit and i put it in the freezer to make it a little easier to cut wow you know don't worry these pieces are not going to go to waste they'll be used for something delicious [ __ ] astro astro so i think i'm gonna do this i'm gonna try these guys i guess i could do a couple thin ones right let's see what these guys are like wow wow wow all right i'm gonna put the rest of this in the fridge for now keep it cold put these off to the side we'll get our little grill all right so the grill goes down let's get the charcoal in like that beautiful i would like that other piece but it's just not there so i'm gonna have to go with that so let's start with a thin one shall we i have a wooden skewer that has been soaking in water i'll just take this guy spread them out a bit and set them right over the top like i'd love to there to be another piece in there it's getting there's getting there very [ __ ] slowly though okay turn them over he'll be higher the fat drips these little puffs of smoke oh my look how beautiful that is these little puffs of smoke surround that little piece of wagyu and i'm trying to cook this super medium rare so this first side is done this backside just a tiny bit more color and then i'm out and eating all right for me that's enough and i want a bite this one no sauce just a tiny little bit of salt and pepper tiny it's the butter of steaks that first side with a little bit of char on it unbelievable delicious little bit of texture but then you bite through and you're getting the super soft underside that barely had anything done to it so let's put on a couple of these heftier fellows right here and see how they're gonna do all right so there comes a time in every youtuber's life when something doesn't work and ladies and gentlemen we have a 171 dollar not working thing today that thin piece was delicious but our attempt at getting the benchotan charcoal up to temp and all white has failed i got this one piece it's not delivering enough heat there was a second piece that i was trying to heat up with my torch to get it going faster and it exploded so your cardboard method did not work the cardboard didn't work i think i knew on some level way back in my brain that i'd heard you need to heat up binchotan slowly so my torch version didn't work so now what have we got i mean just look at the [ __ ] mess over here this these pieces are the remnants of the one i was trying to heat up i took the grate off i set it right down here on top of the flames and then i used my torch and while there was a little bit of cracking all of a sudden it just went boom and shot hot charcoal everywhere this was the remnants of the the chimney and stuffing it with cardboard it's just a mess it's a mess i'm a mess and i'm sad but we're not going to let 171 dollars worth of a5 beautiful wagyu go to waste we're going to grill it speaking of what are these ones doing let's have a look shall we anything oh look almost nothing it's definitely a little shinier but clearly i know nothing about [ __ ] [ __ ] hotan and so here's what we're gonna do we're gonna take these guys i'm gonna heat the [ __ ] out of the evo we're gonna sear these guys quickly and then eat them the question is what are you learning today give me a minute i'll i'll come up with something you're learning that you don't give up that you find a way to succeed that you continue on you press on you get back on that a5 wag you horse and ride that is what you're learning and i know these guys just want a freaking bite as soon as this is hot as soon as this is hot they're getting on and we're on oh listen the sound of cooking how nice and the last one now these are not going to take very long at all and then i've got the two failed ones here that are already partially cooked barely cooked not really cooked warmed warm we'll get them on too but my goal is keep it medium rare in the middle and as you can see with this guy it's starting to do that so let's just we're going to go evenly all the way around and let it go about a quarter of the way up and unless my day is truly [ __ ] this will work out i forgot that one damn it third side it certainly smells good tell you that much what you see down here this dripping isn't oil we didn't put anything on that's just the natural fattiness of the wagyu and we'll flip to our last side gorgeous they're going to get a quick minute not even quick 30 seconds or so then they're coming off and we're there and we're down hey buddy you go right there look at these kids look at these should i give them a little tiny sauce so look that's all we're doing only one side not too much you don't want to lose the flavor of the wagyu but a little bit of this as is my custom some green onion and they look [ __ ] beautiful though i realize the lesson that you're learning today in one of my cookbooks uh my first cookbook i think i put a list of things that you should know in general about cooking and stuff like that and one of the things i say never make a recipe the first time for company what if something goes wrong what if the [ __ ] bincho 10 kicks your ass and you have to go to plan b oh look a delicious plan b but still [ __ ] plan b but this is not enough green onion for me this is what i want jesus this is what i want that this gorgeous beautiful normal amount of green onion oh my god okay well here let me show you the inside well that's actually just like straight fat you're looking at hold on let me make another cut there you go there's still fat there's me but this is what makes this thing so incredible it's the combination of the two it's expensive for a reason do this with whatever kind of steak you want i would suggest a ribeye at least the extra fat does it for you and is really amazing on the palate make the sauce subscribe to us hit the like button and max forgot we got to give away oh we got to give away a book all right and the winner of the sam the cooking guy recipes with intentional leftovers cookbook uh which comes out november 10th is miss wit 25. she wrote subscribing only because of the song we all love this should i do this i don't no no nobody wants the song again uh jk lol it's like the 10th video i've watched in a row this evening loving this channel thank you miss wet you know what you have to do you have to go make a comment on your post here so that we can figure out how to get to you or you can reach us at info at thecookingguy.com it's that simple and then we'll verify you and we'll get this up to you right away we're giving one away every episode day before the book is released on the 10th so you just got to be a subscriber folks it's that simple should they be signed versions oh i'll send them signed versions of course there you go signed version signed version all right love you guys thanks for hanging out with us go make these you

Channel: SAM THE COOKING GUY

Views: 401,266

Keywords: sam the cooking guy, cooking, sam cooking, wagyu, wagyu steak, wagyu a5, wagyu yakitori, yakitori steak, steak, sam the cooking guy steak, what to do wagyu, what to do wagyu a5, sam the cooking guy wagyu, sam the cooking guy wagyu a5

Id: OpoPeKNxjds

Length: 17min 56sec (1076 seconds)

Published: Mon Oct 19 2020