The Most Insane American Wagyu Steak I've Ever Cooked | Kenji's Cooking Show
HTML-код
- Опубликовано: 30 сен 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.
Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopez...
If you like my stuff, follow me over on Patreon, where you will find an array of bonus content that will be updated regularly: / kenjilopezalt
![NOSFERATU - Official Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/nulvWqYUM8k/mqdefault.jpg)
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.
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!
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.
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?
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 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 ruclips.net/video/mcE0aAhbVFc/видео.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
I love that you couldn't stop eating it to talk at the end 😂
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.
never seen Kenji so amazed with his food before. i’ll be making this.
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.
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…
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.
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
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!
LETS GOOOOOOOO
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!
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 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
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.
Great to see most of my favorite RUclips 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.
BTW in Japanese, marbled meat is called " _shimo-furi-niku_ "(霜降り肉), which literally translates to "meat covered with frost".
Looks so good. Usually Kenji takes one bite, says "mmm" and then it's goodbye. One bite was not enough with this steak!
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.
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.
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
The greatest looking steak in the 34 years since the release of belgian techno anthem pump up the jam
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 levels worrying about the plate flipping, when Kenji first cut it, went through the roof!
I second this emotion 😹
I remember cooking a fatty ribeye on the grill once and after a minute the steak was covered in rendered fat and every time I would put it over the coals that fat would immediately ignite and the steak would catch on fire. Would not recommend.
I learned the other day that you can grill a ribeye without flare-ups if you cook it from frozen. I was digging in my freezer after work and cursed past me for throwing 2 ribeyes in the back instead of cooking them fresh, but much to my surprise it was amazing from frozen. I think it was something like high heat for 5 minutes per side to get your sear, then use indirect heat on the other side of the grill for another 15-20 or so minutes.
Also threw some frozen salmon in a foil pack and cooked that at the same time. I will never order takeout again because I forgot to set something out!
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.
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
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
'dry brine' just never made sense to me. A brine is salt water. So dry brine is saying dry salt water. Trendy buzzword I guess like saying bone broth instead of stock.
@@kjdude8765 I think the more accurate term for everyone would be curing or even brine curing at a stretch, but brining never results in a dry surface whereas curing often does.
Three videos (plus several shorts) in one week! The Christmas season really is starting earlier this year! Lol
my boy really like biting the spoon
Remember, you can always put your cast iron pan on the bbq as well.
Ah man I love Beast & Cleaver. Great neighborhood spot!
Well my computer monitor is clean. I couldn't stop licking the thing.
Ultimate 🥩 cut ! That’s gangster
👍
I feel validated knowing that my target temp (127) is the same as Kenji’s
kosher salt just doesn't exist outside of the US.
The last 2 minutes of this is the cruelest video I think I've ever seen. Wow. That looks amazing.
I wish I could afford wagu beef just once!!! Anyway, why no pepper? Was it just not needed? ¯\(°_o)/¯¯\_(ツ)_/¯
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.
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?
Thoughts on using some of the beef fat on that broccoli instead of the olive oil? Would it be too greasy or too beefy when you’re already have such a rich main?
Edit: haha I commented mid video, now I see he finished with some! I was hoping he was gonna find other uses for that fat!
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.
I can only pray you gave jamon the bone
Delicious but shouldn’t give dogs cooked bones😢
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.
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😂
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 🙏🏻
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 want. A steak today. Dip the juices on the top tonight. I want. A steak today. Dip the juices on the top tonight. Bake my steak. Bake my steak. Bake bake bake bake bake, bake my steak.
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!
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.
you inspire people to cook. appreciate it
my anxiety kicked up when you picked up that beautiful cut with nothing more than a fork and spoon.
is there a reasom not to pour the rendered fat from the pan onto the steak while its resting?
another beautifully over-cooked steak from Mr. Lopez-Alt!
Any viewer of Eater YT content thinks of Nick Solares when you hear Spinalis Dorsi.
That steak looks incredible. 🍖
Nick and I go back a long ways!
Any reason you didn't reverse sear this particular kind of steak?
Great video and amazing looking steak! That’s a beautiful cast iron too, who makes it?
Recipe for those breadcrumbs please!! That seems like the perfect salad topper
Roast the broccoli in the melted and infused wagyu fat! What are you doing?
I always learn so much when you post a vid! Glad you had a "break" but also happy to see you're back!
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.
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.)
Amazing steak!!! but dude, do you like live IN the airport?
I'm always on the fence about resting. I feel like if I don't I lose so much of the juices, but if I do it loses too much heat and tastes cold to me.
Amazingribs has covered this before and iirc the conclusion is that you don't need to rest, provided you don't just waste all those delicious juice on your plate. Scoop it up! Use it for your steak, your veggies. The delicious flavor still ends up down your gullet. You lose more flavor by losing a comfortable eating temp.
Oh hey a combustion inc shout out! I love mine!!
love watching you cook chef!
“Holy cow” was that an unintentional pun, hahah
I’m gonna cook it in my…
.
.
.
.
.
... pizza oven 🍕
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.
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.
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.
Ol reliable InstantPot impromptu wire rack
ive always been curious if theres any concern of cross contamination when someone touches something like this raw steak and then takes a pinch of salt from an open container without washing their hands in between, im guessing the risk is negligible?
Salt is antimicrobial. Just don't immediately use it on something you're gonna eat raw
Lol reminds me of the Alton brown x Kenji vid where Alton passive aggressively made a similar remark
It’s salt. There’s a reason why they cure meat in it
That steak looks incredible. I’m curious why Kenji didn’t reverse sear it?
For the same reason I didn’t dye my hair green today. I just didn’t feel like it.
Hey Kenji, I've got a question!
you did it at 1:45 but is it safe to touch raw meat and then pull salt out of your salt box without washing your hands?
You do it in a bunch of videos and you obviously havent died yet but ive always been taught to wash my hands after touching any raw meat. Im i just being paranoid?
Bacteria needs what to survive? Tip: You won't find it in a salt box...
That is insane!
Do you dry brine before using sous vide?
love you kenji so glad your back at it!
What is your knife at the beginning of your video? My wife's mom wants a nice knife. Thanks!
That’s a custom carbon steel santoku I picked up in Tokyo!
Where in Oregon is the meat from?
Pacific Rogue
Nice! The Gold Beach area is beautiful, I grew up just outside of Bandon. I love how the forest meets the sea
JKLA, I understand dry aging and “salt and sit”, it I’m not a fan of LONG salting times (more than and hour). Don’t you think it tends to change the texture and taste to something closer to ham? Like processed or cured and where the salt is a primary flavor?
What percentage of wagyu is this? There are very few 100% breeding cows in the USA since importing waygu beef cows from Japan has been illegal for years. What certification do you have?
haha this reminds me of Grilled (2006). you should check it out if you're into meats. have you seen it, J. Kenji López-Alt? i recommend it!
Algorithm…? Nah man id prefer of it had 5 sensors, it just give 5 reading. 6:20
It has 8 and you can follow or save the raw data if you want to.
Glad I am not the only one who thinks this.
Is that a new tattoo?? I dig it.
Hi Chef Kenji, I was wondering if you could explain why the first side of my steak sears beautifully golden and has a perfect crust but every time I sear the second side on the same pan it starts burn and turn black in as little as 30 seconds? I use a Stainless Steel pan preheated long enough only at med-high heat
I've noticed this occurs on all proteins I cook on with a stainless steel pan, the second side always seems to start searing more aggressively and becomes burnt way more quicker than the first side
If you could let me know what I'm doing that'd be great
Thanks so much Chef Kenji! :)
10:48 ballsy move, Ken-G.
Best line delivery of "Guys, gals, and non-binary pals" ever
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.
I know its probably the fact that the go-pro is right near your face, but holy crap is sounds like you are smashing your teeth with that spoon! 😱 I can't stand hearing people eat, but you videos are so good Kenji, I just grin and bear it! God knows how I would survive if I ever went to Japan (slurpy-slurpy! haha). This steak looks so good.. I need to try wagyu at least once in my life!
Is that John Wayne Airport?