How to cook the WORLD'S BEST BEEF - Japanese WAGYU A5 Steak Experience!

This is Japanese Wagyu a5 the best and highest grading beef in the world. As you can see the marbling is absolutely incredible. I got a great deal on the steaks from Grand Western Steak. To enjoy this wonderful piece of meat you must know the best way how to. From previous videos I just cooked the whole thing as a regular steak but today I'm gonna show you the best way to enjoy Japanese Wagyu A5. This is a steak to be shared and even though it is expensive one steak is enough for a family of five I know that sounds crazy but if you cook the way I did I can guarantee you you will be a hit with your family and when you're taking consideration an expensive steak like this split with five family members it is expensive but not that bad. When opening the bag it is an experience by itself forget about your regular steak from your grocery store. As soon as you put it in your hand the steak starts melting and it feels just like butter. As you can see the marbling is ridiculous. And for today I'm going to show you how to prepare this wonderful steak for a family of five. So let's do it! For this Wagyu experience I am going to show you how to have Wagyu three different ways. And to start I sous-vide some eggs at 135 degrees Fahrenheit for one hour and what this does is it a hundred percent pasteurized the eggs leaving the yolk nice and creamy so we can have it with our Wagyu. Once it was completely pasteurized I removed all the egg whites and just kept the yolk and our first preparation was done, it doesn't get any easier than that. Even though I am cooking the eggs for a hundred and thirty-five degrees Fahrenheit for one hour you are welcome to leave the eggs in there up to eight hours and you will not change its texture. That's fantastic because it gives you enough time to prepare that wonderful Wagyu. For cooking for my second preparation I am using this Japanese rice. I have to confess with you that I learned this from Master Sushi Chef Hiro and when he cooked it there for me I was in love with it and lucky me he taught me how to do it and I'm gonna show you guys how. As you can see the grain of this rice is different from any other rice I've ever cooked look how small and thick it is it is a premium rice from Japan and when eating this rice the texture is quite unique it's kind of chewy soft and delicious. It is hard to describe do not think that your regular rice at home is the same because it is not trust me. And if you're interested in getting this rice remember everything is always on the description down below another thing I learned from Chef Hiro was a vinegar sushi rice. I've tried regular sushi rice vinegar from my supermarket and always hated the taste but this one is different and even Angel that hates every type of vinegar loved this seasoning, and this is the one I'm using today. Another thing I learned was to cook rice properly. I've always cooked my rice in a regular pan with boiling water and steaming it after and it comes out pretty good. But Chef Hiro recommended me to get a rice cooker so I did. And this one was only like 20-something bucks on Amazon and he said their life is a lot easier when you use a rice cooker and he was right. To cook the rice I started off by using three cups of rice filled all the way to the top then I washed it about four to five times into the water was clear. By the way it will never get a hundred percent clear just a little clearer than the beginning. Once washed I immediately drained it and put it on the rice cooker. Now this is probably the most critical part that I learned from Chef Hiro it is important to use one cup of rice with one cup of water, any more or less it won't be the right texture. After that all there's left to do is put your rice cooker to cook. Once cooked I was rewarded with perfectly cooked rice To finish it off all you have to do is put the rice on a bowl and your sushi vinegar mix it well and your rice is done, To enjoy this rice with our wonderful beef i shaped it up into sushi style shapes and it's pretty simple and easy to do just use cold water and shape it in your hand as best as you can. As you can see by no means in am i a sushi chef master but I'll tell you what they did turn out pretty good. Check it out. Now that we have our eggs and rice ready it is time to get back to the king of the show. I started off by removing the fat which will be used for several different things. I even showed you how to make Japanese Wagyu a5 fried rice, if you haven't seen that video make sure you check it out. Then I split the rest in three different pieces Now that I got these beautiful pieces the very first one I am going to be slicing very very thin. From previous experience the best way to slice it thin is by first freezing it a little bit, so I am going to put it on my freezer for no longer than 45 minutes. And the second one I am going to be doing the same exact thing as well, I'm going to be slicing it very very thin so that we can enjoy it in different ways. Now this piece here which is mostly fat as you can see we still have a little bit of meat on it and I'm gonna slice it off so that we can enjoy that piece as well. The fat there's several different uses for it besides making Japanese Wagyu fried rice today I am going to be using it to grease up my grill. For the last piece I am going to be cooking it as a regular steak. I'm just inserting my thermometer to ensure I cook it at perfect doneness. Today I am shooting for a hundred and fifteen degrees Fahrenheit. I wanted rare to medium-rare. I'm also not seasoning anything only until the end when we're ready for tasting. After 40 minutes of being in the freezer my steaks were ready to be sliced. Check it out! Now that we have everything ready including this beautiful steak it is time to cook it. I am going to be reversed searing the regular steak like I always do. The thin ones I am cooking at a very high heat on my grill grates which goes right on top of my slow and sear. But enough talking it is time to cook them. So let's do it! Alright everybody we have our wonderful Wagyu experience here. You're ready Angela? I'm ready but there's one part that looks a little bit weird to me. I know you think that the egg is kind of funny so do I but I've seen a lot of people eat it in Japan and I said it must be good, if they all eat it. I'm down to try it bro. But we did pasteurize the egg. Yeah, yeah the egg is completely pasterized. We are careful! Even though eating raw egg is not a big deal but some for some places it is. But I say enough talking, which one would you like to try first. That one. I know cuz this is what we already know it's gonna be good . Yeah kets go with that one. You want to try this one first. Yeah. All right. I got a little egg on the chop stick. You got un poquito de egg on the chopstick. We're gonna put a little bit of salt, yeah. This one is what we're normally used to. I gotta go bro. Enjoy my brother enjoy, enjoy, enjoy it. Tell me how you like that one. Huh how is it Angel? Its been a while that I don't eat some Wagyu everybody it isincredible. I haven't had steak in a while either, but right now I just put it in my mouth and I just first chew just shhhh the juices. Big explosion in your mouth everybody this is incredible this is what we're used to and it's fantastic. I knew it Which one let's go for the rice. I knew it! ou you want to go over the or you want to go with egg on the rice? Let's get over it bro let's go for the egg. Go for the egg, go for it Angel, Tell me what you think. oh all right fine oh all right fine it's good all right well it's amazing okay fine. Wow are you as surprised as I am Wow it's so creamy everybody it gives a creamy texture. Yeah you guys got me. Wow this one is good what are you doing Angel, you ate it already? Oh you even putting it back on the egg! Guys I recommend it with the sous vide egg it is fantastic, fantastic. Wow I didn't expect it to be that good. If all right if you like eggs and you like steak... Steak and eggs! Steak and egg Angel. This is incredible. I didn't see that coming. I didn't think it was gonna be that good I promise you everybody I didn't think was gonna be that good that is incredible. I have to decide which one is the best one, hmm let's go for the last one. All right you ready for the last one? I don't think there's any way that just can be better than this one. I'm not that great with chopsticks I'm not gonna lie. You gonna go with the hand. I'm gonna try I'm gonna try it with my chopsticks. You gonna try it with a chopsticks okay go for it buddy. I'm not Jackie Chang. This is a wagyu experience so are we just gonna go straight forward we're gonna dip it on the egg? I feel like I want to deep it on the egg No lets go like this man, straightforward go for it that rice is fantastic though. Ah Angel? It fell in my hand man. It fell in your hand, go for it. See but now since it broke in half I can try something. Put it in there. I can try something. Wow that is incredible! So now we have to pick a winner Angel, which one did you like the best out of all of them? It's hard though because they're always hard it's not hard is just I can't believe it. Oh which one? The one with the egg . The one with the egg ! I was talking the most trash about that. He said oh the egg looks weird and it doesn't look that good, but guys eating it with the egg it is incredible. I wonder if any other steak would taste just as good probably will be good as well. A prime? Yeah like a prime steak if you don't have Wagyu everybody try it with any steak. I would say pet pasteurize it though. Yeah no definitely pasteurize, just be safe about it. Because what happened is very, very creamy, right? This egg is 135 degrees Fahrenheit for one hour it's super creamy and it is incredible it gives a very unique flavor. I'm so happy I gave this a try. Anyway as you guys saw it we have a lot more steaks to cook for our family members they want to enjoy it as well. This is a Wagyu experience not only for me and you but also for the family everybody. Guys... there's two other eggs and everything so they can try that too. So yeah we got more eggs as well. I hope you guys enjoyed this video if you do enjoy it make sure you give it a thumbs up if you're not a subscriber be sure to subscribe for future videos. Remember if you're interested in anything I use everything is always on the description down below thank you so much for watching and we'll see you guys on the next one everybody. Can you believe you like the egg better, can you believe this? Okay I'm what what I'm not a kidding bro look I went all out I probably I drowned it. You drowned it in the egg the egg is incredible. Im gonna do something else I'm gonna do something I'm gonna just dip the whole thing. oh yeah I mean you have to live it now you broke the whole thing. I know right my sushi rice. Hiro I'm sorry Hiro I tried right Angel? I tried Yea we tried. But the flavor the sushi rice with the sushi vinegar the vinegar doesn't taste like vinegar, let me tell you, it is a special vinegar thank you so much Hiro for teaching me how to make this rice this rice is amazing everybody. Oh my god this is delicious mmm I'm gonna do something I'll be right back. what are you doing? You're cheating! You are already heating it up. nothing happens you cheat him you put it on there barbecue I'm sorry your life Nothing happened, You cheated, he heated up a little bit more everybody guys will have more family members ready to try we'll see you on the next one take care bye bye. Do that egg that egg is amazing. Do the egg. Do, do the egg! All right, I'm doing this again.

Channel: Guga Foods

Views: 5,566,611

Rating: 4.8411555 out of 5

Keywords: wagyu, beef, japanese beef, how to cook, how to grill, how to sear, steak, expensive beef, kobe beef, world best beef, best steak, expensive steak, how to cook wagyu, grilling steak, steak expert, recipe, kobe, japanese kobe, steaks, grilling, bbq, churrasco, cozinhar, como fazer, como grelhar, a melhor carne, carne Japonés, wagyu a5, a5 beef, a5

Id: CdBa1JpXVpo

Length: 16min 4sec (964 seconds)

Published: Wed Feb 13 2019