JAPANESE A5 WAGYU vs AMERICAN WAGYU SHOWDOWN & How to Cook a Perfect Steak

that's what a 130 dollar piece of steak look like here in new york city what's up hungry people it's sava here and today is such a gray and rainy day in new york we're going to be doing something a little bit different we're on our way down to soho and we're going gonna do some shopping but while we're there we're gonna be stopping into japan premium beef to buy some wagyu i think we're gonna get american wagyu and japanese a5 wagyu and kind of do a little comparison video we'll take it home we'll cook it up come along with us on this wagyu adventure [Music] on this japanese versus american wagyu showdown we want to know is it worth it is japanese a5 wagyu worth 130 a pound price tag and what's the difference between it and the 45 a pound american wagyu we'll take you along with us to buy this incredible beef at a nyc specialty butcher shop and then we'll head home to cook it up if you want to know how to cook a perfect steak at home even if it's not wagyu then stay tuned to learn when you walk into japan premium beef you're met with huge hanging racks of dry aging wagyu tomahawks and a case full of japanese a5 wagons next to that is another even bigger case filled with american wagyu and heritage pork after talking to the friendly butcher about what we wanted and dropping a whole lot of money we were on our way so we're here in japan premium beef we got the japanese wago that's 130 pounder pretty expensive steak we got the rib eye american style and this i had to take home because it's the ground beef to make waggle burgers like looking at us like we're crazy so we're just doing a video here video shoot saba's video shoot by the way cyber snacks they can subscribe on the channel please [Music] all right so we're home from our wacu shopping adventure we're gonna be keeping the ground beef in the fridge and just tonight cooking the two steaks so i don't know if i explained it but when we were at the store we got this big rib eye of american wagyu shoes so it's an american breed of cattle but you can see the marbling of the meat and what we want to do what we told the guy that we wanted to do is we wanted to cook both steaks and see what the differences were honestly now that i'm like holding both of them there's a huge difference and then here we have the a5 wagyu new york strip this is what the gentleman at the store recommended to us he said it's all meat and it's going to give you an amazing flavor american wagyu japanese a5 wagyu this was a 130 a pound this was 45 a pound let's see if the price point is worth it we're gonna be cooking the steaks really simply today so as i told you this is not my usual cooking video setup i enjoy behind the camera but when i cook steak so steak is something that i actually don't order out at restaurants a lot because i think you're gonna make an amazing steak at home for way way less money and it probably tastes better than what the restaurant is gonna serve you so we're gonna be cooking these steaks with some fresh garlic some rosemary did i just throw a piece some rosemary and then just salt and pepper that is all you need for an amazing steak and you need to get a good sear on it i'm gonna be cooking these steaks in two different pans because you can see there is a huge difference in thickness so as you can see i held it for like a minute and my body heat is already starting to melt the fat so i'm gonna season these two steaks up i'm gonna start cooking this one first and then while this one is cooking we'll throw this one on too onto your steaks you want to liberally douse them with salt and pepper so salt and freshly cracked black pepper is key one side flip it other side and honestly a lot of this salt is going to end up coming off in the pan so you don't really have to be worried about over salting it again more black pepper you want to get the salt on the edges too so that the entire thing is really nice and flavored and that stick is ready to cook we're going to do the same for the wagyu salt pepper and i really want to make sure that i don't over cook this i also just think the simpler the preparation the more you can actually taste the steak this is going to go into the fridge until this is cooked a bit so first thing as i said we're cooking the american wagyuhu on a high heat in a hot preheated pan i'm going to add a little bit of oil so you want to add vegetable oil to your pan not olive oil because olive oil will burn too easy we want to get a really nice sear on this steak so we want the pan to be hot and in goes our steak we're going to give it a couple minutes on this first side and then flip it over you'll also want to make sure you sear the edges when you cook the steak so you don't have gray edges of your stick and the other important thing is that you don't play around with it too much you're just going to flip the steak a couple times you don't want to keep prodding and poking at it otherwise you're going to mess up your sear so a couple minutes on this first side flip it a couple minutes on the second side then we're gonna do the edges as well so we're gonna slip this steak the first time it's been cooking on the first side for about two minutes [Music] oh [Music] so once this is seared for a couple minutes on the second side i'm gonna sear the edges and then put in the rosemary and garlic with some butter and butter basement to sear the edges you do need tongs for this and what you want to do is pick it up and push that down so that the edge has as much contact with the pan as possible so you can see the difference here between the seared side and the unseared side we want it all to be like that so i know my steak still is not fully finished cooking i've lowered the heat i can see that it's really soft in the middle now i'm going to throw in the garlic you don't want to throw the garlic and rosemary in too early otherwise it will burn just a little bit of butter now this is called butter basting a steak we're gonna flip it over so we can bake the other side [Music] same thing two and four [Music] and you don't want to overcook this steak i'm going to just leave it in there for another minute or two and then remove it to a tray to rest all right so my steak is finished cooking and what i'm gonna do now is remove it to a tray and i'll just put the rosemary and the garlic over top of it and this needs to rest for a few minutes so i'm just to put foil over it to keep it warm while we cook our a5 wagyu all right so now our a5 wide view is going in this is going to be a lot quicker than the rib eye because it's much thinner i'm not going to sear the sides i'm just gonna get a really nice sear on the front and back [Music] all right here we go for the flips [Music] throw in our rosemary our garlic and honestly it doesn't need it but a little bit of butter [Music] all right now this stick also coming out [Music] garlic [Music] so we're ready to cut our rib eye which has been resting for a few minutes and i always like to cut the steaks for people just because i think it makes it easier and one thing that i do want to note is that you want to cut against the grains of the steak so the grains are the way that the muscle fibers are running if you can see there so you want to cut an opposite direction so that the meat is the most tender so i'm going to start from right here i like to make kind of thinner cuts [Music] perfectly cooked okay now here's our wagyu that i'm also gonna just cut up and this is really thin so it's not gonna be cooked the same let's see how it's cooked still super [Music] juicy so our steak is cooked and we're ready to try which one are you going to try first i don't think we should try this first uh no i want the wagon okay all right so wagyu bites first oh my god it looks so juicy this is my first bite of a5 wire you maybe ever have we have it yeah i think we've had american wagyu but not a5 not a5 all right here we go oh my god whoa that is a five right you oh my god is everything that you wanted mistake it is so tender so rich gelatinous juicy yeah almost gelatinous because there's so much fat in there because the fat is so marbled in that meat it's just like biting on like the tastiest beefiest fat that you've ever had and the way that we cooked it just the quick sear it gives it that little crunch on the outside and the garlic and the rosemary ice i swear by steak with garlic and rosemary that is where it's at this is why this is so expensive mm-hmm because it's so good look all right next up i'm gonna have a bite of this rib eye can you see it are you still going in for the wagyu over here or did you try this one i tried that what you tried it without me so now obviously not as tender but that is a damn good steak yes it's a really wow less oily yeah less fatty less fatty but still very juicy still very juicy what's your favorite [Music] the a5 wagyu why it's just like next level i don't think that's a steak that you could eat on a weekly or miley weekly basis but for a special occasion yes or no answer a5 wagon you don't even gotta ask me twice a five waggy for me is it worth it hell yeah not often but once hell no once a month once a month is a lot on a special occasion is it worth it yes yes yes yes highly recommend if you're in new york if you're looking for why you go to japan premium beef and if you are somebody who loves steak go buy yourself a piece of a5 why are you it's worth it and you won't regret it anyways thanks for coming along with us today we're trying to finish off this stick well joel's definitely gonna finish it off if you like this video don't forget to give it a thumbs up and subscribe to the channel see you next time [Music] you

Channel: Sava Snacks

Views: 61,650

Keywords: steak, ribeye, japanese a5 wagyu beef, japanese a5 wagyu steak, where to buy wagyu in nyc, japan prime beef nyc, nyc wagyu steak, nyc wagyu, american wagyu beef, american wagyu, american wagyu ribeye, how to cook a steak, how to cook a steak on the stove, how to cook a ribeye steak, how to butter baste a steak, how to butter baste, is wagyu worth it, is wagyu overrated, is american wagyu worth it, nyc steak, cook a steak at home, cook a steak in a pan, how to cook wagyu

Id: bHG2bbfea1g

Length: 14min 32sec (872 seconds)

Published: Sun Nov 08 2020