The Most Insane American Wagyu Steak I've Ever Cooked | Kenji's Cooking Show
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- เผยแพร่เมื่อ 20 ก.ย. 2024
- Even if you generally order steaks rare or medium rare, if you are lucky enough to get one that is extra fatty like this, try cooking it medium. This lets the fat render and really melt into the meat, making it extra succulent.
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14:00 I'm just curious, but what would happen if you added gelatin to store-bought stock? I do make my own stock, but I'm curious if it's really worth it in the modern world of easily-purchased gelatin. I think Adam Ragusea said something like that in one of his videos: do we need to boil bones in the modern world?
I’ve written very extensively about using gelatin in store bought stock for years over on Serious Eats as well as in my book. I do it frequently. It works for stews and pan sauces and such but it does not work for a very big reduction like this because there’s too much salt and not enough good flavor to concentrate it down.
@@JKenjiLopezAltwould love to see you discuss with Adam because he claims it works
@@aggad16 as I wrote below, I’m perfectly happy with Adam’s being left out of Kenji’s content. He’s a contrarian who actively opposes the ethos of finding the best way of cooking things. Adam is practical to a fault and has little interest in perfecting food through science. His overly simplistic approach is exceeded only by his cynicism.
They're both studs, different approaches, I'm glad they're both out there making food @@matthewclark5879
@@matthewclark5879 interesting opinion, I can see that. I personally think there’s nothing wrong with the more practical approach to cooking because that’s his main focus as a home cook.
You know it's good when Kenji literally can't get through his outro without stopping after every word to take another bite.
Haha I've never seen him so engrossed during a tasting. Man that must have been good
His dogs didn't get a sample of this one
Exactly what I was thinking when I looked to the comments and saw yours 😂
sounded as he was reaching climax
Almost finished the whole plate by the time he finished his outro
"This is...This is good"
Perfect to indicate just how good it is.
8:40 Kenji made this amazing looking steak a mere 34 years after the release of Belgian techno anthem Pump Up the Jam
This is Kenji on earth!
Also when he paused after saying pump up I out loud said “the jam” was was pleased when he did the same right after.
when i tell my friends to cook wagyu medium because of the fat content they think I'm an unrefined barbarian.
I'm glad Kenji could clear that up for them :)
Hell, cook that stuff well done, presumably, you paid for it.
Well I think Kenji underestimated how much the carry over cooking would go. The spinalis looks about medium well to well and the longissimus around medium well to me.
@@tobiasb6892 bare in mind outdoor lighting neutralises the pink colour a fair amount
The point is that high fat foods are better more done than less, to a point. Something like A5 or even high quality American or Australian wagyu is not only incredible, but actively better at medium, maybe even medium well. All these images of Europeans cooking high fat ribeyes to 110 because it puts hair on your chest are just morons. Fat is the most delicious shit there is, but it has to melt/render.
Medium rare wagyu is a waste.
First bite: “Holy cow!" 👼🏻🐄 When the steak is so good your brain automatically lets out a pun! 😂
LMAO I didn't even notice that until you pointed it out!
I cracked up when he said that! It seemed completely spontaneous!
After the second bite and he didn’t really say anything I knew it was incredible. I’ve been there, not being able to stop eating or even give feedback. Happy for you, Kenji.
I don't think I've ever heard Kenji react to eating his own food like this before, that must of been good.
you've never had a well cooked waygu before huh?
I really enjoyed today’s episode of Kenji cooks a $200 restaurant meal on his patio.
Edit: To clarify, this is a *joke*. I enjoyed the video, like I enjoy all of Kenji’s other content. Seeing the final presentation I couldn’t help but think how much something like that would cost at a fine restaurant, and found the idea of someone casually cooking it in their backyard (that someone being a professional chef) humorous.
Hey, save up a bit at a time and you can buy the steak as a treat :).
A regular ribeye that size would cost me 80-100 alone, no idea how much a wagyu would be. And I’m in beef country (AB)
@@blzt3206 Oh yeah, I know. I meant $200 for the plate he made. $600 for the whole steak.
okay fuck that
Agree.. and, i feel like the usual Kenji recipe is super feasible and informative. Feels unjust to knock him for going all out once in a while
Anyone else TERRIFIED when Kenji moved that amazing steak with just a knife and fork?! What a pro! Steak looks delicious too
I audibly hissed in fear. But I knew I should have trusted Kenji 😂
That's not a knife, that's a spoon. 10:55. But yes, I got a little nervous.
@@IanRed th-cam.com/video/mcE0aAhbVFc/w-d-xo.html
mate if i ever were to make such a fire of a steak and it falls, I would just pick it up, wipe It down with some napkin paper and continue to feast
never seen Kenji so amazed with his food before. i’ll be making this.
Thank you for always explaining the cuts of meat that you cook. I’m a professional cook but most viewers may not be, and it’s very helpful to hear the behind the scenes talk and the what and why
I love that you couldn't stop eating it to talk at the end 😂
So appreciative of all the extra dialogue as you're going along. You seem to answer my questions as they pop into my head.
I know I'm not alone on that
Yeah love this. Even if it’s stuff we’ve heard before I’m here for the science lesson.
I've never seen you so enamored with a dish as to not even be able to finish the outro. Well done, chef! Immaculate work!
I cook so many things that are NOT pizza in my ooni. I love seeing Kenji do it too. Hey Kenji! If you have the connections I've been working on plans for a carbon steel pizza peel. Or a flat skillet with a long handle. Call it what you will.
Looks so good. Usually Kenji takes one bite, says "mmm" and then it's goodbye. One bite was not enough with this steak!
Great to see most of my favorite TH-cam chefs all advocating for dry brining. I love it, especially when cooking the steak in a pan. You can get an unreal crust that way.
Dear Kenji, you’re such a brilliant and unique talent and a special teacher. This is one of my favourite of your many, many fantastic videos. We all learn a lot from you. Keep on rocking in the free world. Love
If there's one thing this man needs, it's counter space! Next to the ooni, at the kitchen. This man deserves more surface area.
BTW in Japanese, marbled meat is called " _shimo-furi-niku_ "(霜降り肉), which literally translates to "meat covered with frost".
After finishing Pump up the Jam at the same time, I was really hoping for an "Ace of Baste" follow up. Excellent stuff, as always!
That steak looked soo good, I was really hoping you blessed that broccoli with that wagyu fat and you did 🙏🏼🔥 great to see you back recording great home meals
Was just waiting for him to do something with that garlic and thyme though…
Nice, this is exactly what I needed for a Friday evening after a long day a work. Thank you for the great videos Kenji, and damn does that steak look insane.
I always learn so much when you post a vid! Glad you had a "break" but also happy to see you're back!
Been binge watching ur channel lately. Love the educational culinary content.
Kenji, you are such an incredible pro! Whatever you do, you always do it to perfection and really all your experience shows. That meat looked INCREDIBLE! I love how you also always sprinkle some information and tibits in between! Thanks for another amazing video
Kenji always does one at least thing in every episode that makes him such a pleasure to watch. The beef fat on the broccoli did it for me.
It was the light poke with the knife and the whole thing came apart that did it.
Okay Kenji, you won me over. Not only do you like it Mediu, but you prefer the better part of the ribeye which we all know is the spinalis.
My anxiety levels worrying about the plate flipping, when Kenji first cut it, went through the roof!
I second this emotion 😹
That temp probe is interesting. I wonder why the decision was made to calculate a modeled “core” temp to display to the user. Honestly, I’d probably rather have the live data from all 5 thermocouples. That way I could get an idea what the temp gradient looks like. Would be super useful for BBQ!
You can get live data from the app.
The timer is technically optional but will show you surface temp, core temp, and ambient temp. The phone app will show every single temp sensor and you can look at the entire cook's log for each on a nice little graph. Chris didn't want a phone to be necessary like it is on the Joule. Also it's a whopping 8 sensors, not 5. It's super interesting to watch the way our food heats up.
You can also see the raw data form the 8 temp sensors on the phone app. It’s a very interesting product. It has a prediction algorithm that makes timing multiple dishes to the exact time the protein is done much easier
Only the lowest temp matter to me tbh
@@JKenjiLopezAlt It was great to see you using this, I just found out about it a few days ago, and I wasn't so sure about it, but between Chris' history and seeing you vouch for it, I feel a lot more comfortable about considering a purchase.
I'm also a big fan of pairing broccoli with steak. Usually if I have that much fat left in the pan I would either sear broccoli or small already boiled potatoes in it. By the time the side is done the steak will have rested enough for everything to come together simultaneously
Yeah, I think it was a darn shame that Kenji used olive oil instead of the rendered wagyu fat for the sides.
@@LunarisDream the broccoli got some of the rendered wagyu fat during the cook. The carrots were in a bordelaise reduction.
@@m.theresa1385 Ah you're totally right. I was so turned off by the olive oil that my brain shut out the part where he drizzled some wagyu fat onto the broccoli near the end. No offense to anyone who likes olive oil; I'm just not a fan. And Kenji probably is, so more power to him. Coating everything in wagyu fat while eating a wagyu steak is probably not the way to go, regardless.
WARNING: The Ooni can burn the patina off your cast iron. It can get up to oven cleaner temps.
I've used mine a few times to reseason old pans.
Three videos (plus several shorts) in one week! The Christmas season really is starting earlier this year! Lol
Remember, you can always put your cast iron pan on the bbq as well.
Nice.. my co workers bought be an A5 wagyu ribeye for birthday last week. I let it rest to room temp, put some salt and seared n a hot cast iron. Thats it. It was like the best bite of a steak, every bite.
In regards to flare ups. Sometimes they can be fun and make the best ever... Take a slab of bacon, cut it as wide as it is thick, grill these strips while constantly moving and dare I say dancing around the fire to avoid flare ups and soot. Then slice 1/4" thick and behold the best bacon ever, the Starburst candy shaped jewel of goodness that is the very pinnacle or pork. Crispy goodness on the outside and juicy pink goodness on the inside.
Yo Cam! I did this first in your backyard in Aptos with a slab from the Corolitos Meat Market. I'd like to think you took notes and do this every cookout.
This is something that I'll try with my ooni. I have a question about the broccoli: why not toss it in the cast iron skillet with the thyme and garlic removed? Maybe I'd drain the fat first, but the beef fat flavor on the roasted greens sounds so good.
You certainly could.
my anxiety kicked up when you picked up that beautiful cut with nothing more than a fork and spoon.
If too worried about flames due to dripping fat, just use indirect charcoal heat and bring low and slow (or even a pellet grill). Finish by searing it in a iron cast 2 minutes on each side. You get best of both worlds, charcoal smoke AND crust.
Ah man I love Beast & Cleaver. Great neighborhood spot!
What a gorgeous cut! Loved to see that you included some of the beef fat into the broccoli while it was roasting. When you've got garlic and thyme-infused wagyu beef fat, it makes sense to incorporate that into your roasted broccoli.
you inspire people to cook. appreciate it
The greatest looking steak in the 34 years since the release of belgian techno anthem pump up the jam
I’m jealous!
Thank you for sharing, Kenji🙂
love you kenji so glad your back at it!
awesome looking steak. for someone splurging on a really nice steak for the first time, would you recommend processing the steak into bite-sized pieces and cooking them individually to ensure the perfect cook and avoid potentially ruining the steak?
The longer that steak sat on the cutting board, the more I expected one or both of his dogs to attack Kenji physically and run off with it
I keep hoping that Kenji will adopt me. I like food science, grilling and literally anything that Sierra Nevada brews.
It also really depends on how you cook it.
If you souvide and sear or reverse sear, you don't really need to let it rest. In all actuality if you souvide you shouldn't let it rest at, it gets cooler so much faster than cooking a steak "traditionally"
Kenji, that looks AH-MAZING. Couldn't help, however, looking at that rendered beef fat again and again, dreaming of french fries. Lovely video as always, thank you. 😊
You can’t fry French fries on the fat rendered in a hot pan from a steak. It’s already broken down a ton. You can roast potatoes in it though.
@@JKenjiLopezAlt Ah, pity. But roast potatoes sound heavenly, as well.
“Holy cow” was that an unintentional pun, hahah
10:50 that whistle is such Grant Crilly energy
Fuck yes. I’m here for this wave of new kenji content.
The last 2 minutes of this is the cruelest video I think I've ever seen. Wow. That looks amazing.
on the subject of store bought stock not working, our good friend adam ragusea has made a video about reducing store bought stock and then adding powdered gelatin into it. not exactly the same and i'd recommend making your own stock just so you have more control but its not a bad concept.
That’s not his idea. I first wrote about doing that for pan sauces and adding mouthfeel to soups almost two decades ago now.
It does not work for a bordelaise or any kind of Demi-glace-based sauce. Store bought stock is too salty and does not have the flavor to reduce enough. I would not recommend it, I’ve never had anything but nearly inedible results from it.
love watching you cook chef!
“ Hyper concentrated brine” has a delightful ring to it!!
I'd love to see more pizza oven based cooking personally. Might be more encouragement to buy one
If you need encouragement I'm not sure we really need you on the team...??
Just playin bro😂
No tongs necessary, just a man, a spoon, a pan, a high powered outdoor pizza oven and some meat the way God intended
18:00 "holy cow..." quite literally!
I have seen your article on SE about knives, I see in many of your videos a handmade Santuko seems to be your go to. Would love to see an episode on your home kitchen knife essentials (like you did with pans).
Thanks love your channel!
I'm gonna go there and there will be a line out the door. Thanks Kenji!
For real, I want to try it now.
my boy really like biting the spoon
10:48 ballsy move, Ken-G.
Within three seconds of the video the pure joy in kenji's face is absolutely blinding. Speaks volumes about this steak
Just got to the thermometer insertion, displaying 49 degrees and Kenji talking about bringing it to 120. My mind immediately jumped to "49C must be around 120F already, what more does it need?".
Interminable arguments about metric vs Imperial units aside, watching / performing too many temperature conversions has clearly melted my brain, much like that intra-muscular fat rendering beautifully into the finished product. I'm perfectly happy to use either, in most cases it involves either pressing a button to convert units, or some (by now) trivial mental conversion.
All of that aside, I now have a sudden urge to eat some very nice steak. Obviously.
I remember reading an article on The Takeout a few years ago where one of their writers got hold of a big slab of A5 Wagyu, big enough he could divide it up and try cooking it a few different ways. He actually tried to find a way to ruin it, and couldn't. He even tried overcooking it into virtual shoe leather and it was still delicious.
Yeah, I just tried reading it. I don’t really want to comment on the writing or conclusions, other than that there’s an extraordinary amount of misinformation (not to mention casual misogyny) and I wouldn’t recommend it.
The author of that article got his start at Deadspin as a commenter. Later he and some like minded creators started a successful but short lived "Football and dick-joke" website (KSK). He is known more for his comedy and creative profanity than factual articles. Love your vids and diplomacy Kenji!@@JKenjiLopezAlt
@@JKenjiLopezAlt That's more than fair. The concept of the article still stuck in my head, though.
I've given up on buying American wagyu because most of it looks indistinguishable from the prime cuts at Costco, but that steak looks incredible
I think the salt grain size and shape is less important than what ones personal experience with the type of salt. I have basically only used table salt all my life and have developed the feeling for properly salting my dishes with it, because its been the only thing I've had access to for most of my life. I have found that now, when i have access to salt of different shapes and sizes, I feel less control over them and tend to oversalt things cause I am simply used to the finer stuff. 😅
You cannot pick up more than a little table salt with your fingertips, at least not consistently. The shape is too slippery against itself. You also can’t sprinkle it properly because of this.
You can really easily test this and try it at home! Pick up table salt in your fingertips and try to get the same amount each time. It’s nearly impossible, whereas it’s quite easy with kosher salt.
Table salt is also harder to evenly sprinkle. Ive done tests on this with a panel of home cooks where I had folks sprinkle salt onto sticky black paper to see how evenly it distributed. Kosher salt consistently sprinkles more evenly, and by a great deal
@@JKenjiLopezAltit must be why steaks and burgers are notoriously under seasoned at most restaurants. Drives me crazy.
Oh man. I hope someone can make this for me one day!!. "This is...This is good"Perfect to indicate just how good it is..
It'd have been really funny if, at the end, Kenji trolled us by smothering the steak in ketchup before digging in.
In an article on The Takeout, Drew Magary deliberately overlooked a piece of A5 Wagyu 'into oblivion,' with the intent of eating it as trashy as possible, and indeed had it with ketchup. He said it tasted like the best burger he could ever want.
(For context, he was trying to see if it was possible to ruin Wagyu of such high quality. He couldn't.)
Ol reliable InstantPot impromptu wire rack
I love this so much. Out of curiosity, if using a different cut (let’s say a tomahawk) and in a traditional oven, what temperature would you cook this at? Thank you for all of your amazing content 🙏🏻
Recipe for those breadcrumbs please!! That seems like the perfect salad topper
Hey Kenji - what about using the rendered fat leftover in the pan to toss in the broccoli before roasting?
He ended up spooning some of that fat onto the broccoli halfway through cooking it
@@mookdrums right, I'm wondering about doing it from the start
@@TheBiggs77 I really wanted him to lol
The first minute and 35 seconds is exactly why I watched this video. Especially from 0:51
I feel validated knowing that my target temp (127) is the same as Kenji’s
I would have cooked my broccoli in that pan with the steak juices
It'd be like deep fried since there was so much fat in it lol
@@aprophetofrng9821 shallow fried broccoli is delicious
I wasn't hungry when I started this video, now I am
The only person I even bother liking videos for
Nice Wagyu Cote de Boeuf! I keep More Than Gourmet’s Veal Demi Glacé on hand at all times for quick “cheat” sauces as well as to fortify braises - awesome product.
Any idea why you are able to salt a steak like this days in advance. But if you leave salt on a pork chop or chicken breast for more than a day, it starts to get that snappy, "hammy", salt cured texture?
Steak is much coarser grained.
really enjoyed this one Kenji. Thanks
The amount of fat that comes off these steaks is insane. That pan was dry at the start and the steak was practically shallow frying at the end.
According to an article I read some years back, Wagyu starts actively sweating fat as it approaches room temperature, even before you start properly cooking it.
Spinalis is 100% the best cut of steak. There's a place in Atlanta called Kimball House that does a spinalis steak and it's incredible.
Hahahaha! The ending Kenji! ^L^ I laughed out loud! ~L~ "Get a room!" @L@ (I love your stuff man!)
Thank you for sharing. The part of the deckle is in the rib steak which I didn't realize.
So I asked Claude about it...
The deckle (or spinalis dorsi) muscle runs continuously from the brisket up to the rib section. Here's a more detailed explanation:
- The brisket point cut contains the deep pectoral muscle (pectoralis profundi) which is part of the pectoralis major muscle. This is sometimes referred to as the "deckle" in the brisket.
- Moving up the animal, the spinalis dorsi starts around the 6th rib and runs along the rib section. It caps the longissimus dorsi muscle along the back ribs.
- When looking at a rib steak, the spinalis dorsi is the highly marbled portion on the inside curve of the steak. It's often referred to as the "lip" or "cap" of ribeye.
- So while the deckle in the brisket is not the exact same muscle as the spinalis dorsi in the rib, they are adjacent muscles that share the characteristic of being well-marbled with fat.
- This continuous marbling running from brisket up through the rib section comes from the fact that these muscles do little work and remain tender. The connective fat lends moisture and flavor.
So in summary, the deckle muscle fibers in the brisket point and the spinalis dorsi in the rib eye are neighboring sections of marbled meat derived from the same continuous section of the steer. Knowing this anatomy allows the selection of the juiciest cuts.
Claude also said... Here are some other key points about the anatomy of a steer and the brisket and rib cuts of meat:
- The brisket is located on the lower chest area of the steer. It consists of the pectoralis muscles and is known for being a tough but flavorful cut of meat.
- The brisket is divided into two main parts - the flat cut (rectus abdominis) and the point cut (pectoralis profundi). The point cut contains more fat marbling and is sometimes called the "deckle."
- The rib section is located along the upper rib cage of the steer. Rib steaks are cut from this section and contain portions of the longissimus dorsi muscle as well as spinalis dorsi or "back ribs."
- Some rib steaks may also contain a portion of the deckle or spinalis dorsi muscle which is highly marbled and tender. This part of the ribeye is sometimes called the "lip" or "cap" and is prized for its tenderness and flavor.
- When preparing brisket or rib steaks, the deckle or point cut portions are often separated or "trimmed" to control the fat content. But leaving some of this well-marbled meat can enhance the flavor and tenderness.
- Understanding the anatomy helps identify the most flavorful and tender cuts when preparing beef dishes like smoked brisket or grilled ribeyes. Portions of the deckle in both brisket point and rib steaks contribute marbling and moisture.
that "omg" felt so good
Looks amazing as always Kenji. I do also buy rotisserie chickens and use the bones and carcass to make stock with and will try what you suggested in the video.
Oh hey a combustion inc shout out! I love mine!!
There I was, scared to use my Combustion thermometer in my gas grill, and then I see you putting it in a pizza oven...guess I don't need to baby it that much!
Well my computer monitor is clean. I couldn't stop licking the thing.
he said.. "Holy cow"!! 🤣🤣
Love the pizza oven creativity
@12:00 I like to let it rest quite a bit then do one final blast in the cast iron right before plating
I can't take it. My mouth is drooling.
another beautifully over-cooked steak from Mr. Lopez-Alt!
Take a shot every time Kenji says 'low and slow'
“Holy cow!” LOL. 😂