Hughes says cast-iron, carbon steel or stainless steel skillets will all do the trick – the key is even, high heat. Hotspots are more problematic for quick sears, so we preheat our chosen pan in the oven to ensure it's heated all the way through (not just your burner's ring). Ten minutes before cooking time, throw your preferred skillet in the oven on 400 to preheat and do not take the steak out of the fridge. SHOP NOW Step 2: Pre-heat your skillet in oven Kenji López-Alt of Serious Eats goes further into why salt needs time to work here. To capitalize, salt yours early and generously at least an hour before cooking so the salt has time to work its way into the muscle fibers, then return the beef to the refrigerator. Hughes says that because of the meat's fat content, it can take more salt than a standard steak. How to Cook Japanese A5 Wagyu Beef Step 1: Salt 1 to 3 hours before cooking This is how you cook the world's most coveted steak, the right way. ![]() Japanese A5 Wagyu requires little technical skill to cook properly, but it does demand that you check your standard steak knowledge at the door. According to Hughes, the most common misstep is failing to recognize the differences between A5 beef and a standard cut. ![]() In fact, Hughes, whose company is one of America's largest purveyors of Japanese A5 Wagyu, says it's easier to cook the high-priced Japanese beef than a grocery store ribeye. ![]() "Maybe it is a guy thing, but it basically comes down to not reading the instructions first." When asked about the most common mistakes home cooks new to Japanese A5 Wagyu, Cameron Hughs, founder of Holy Grail Steak Co., says it has nothing to do with cooking ability. Welcome to Guide to Life, a series of tips, tricks and insights designed to help you get the most from your gear.
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