“Well Done” Wagyu A5 😳
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- Опубликовано: 8 сен 2024
- Medium Rare vs Well Done Wagyu A5
I’m a firm believer that there IS such thing as too much fat when it comes to steak. Don’t get me wrong, I love getting to experience a wagyu A5 steak. But at the end of the day they are often so rich and fatty it’s hard to enjoy more than a couple pieces. This was before I tried cooking wagyu A5 to well done.
The reason well done steaks are less juicy than medium rare is that they are cooked to a higher internal temp. In this process more moisture is lost and more fat is rendered. For a normal steak, this is bad. But for a wagyu A5 steak that is made up of over 50% fat, this isn’t necessarily a problem. Think of it like bacon (which is also 50% fat). It only starts to taste good once it’s “well done”, rendered, and crispy.
All of this to say, most of us significantly preferred the well done steak. It remained juicy, didn’t have the slimy texture rare wagyu can have, and didn’t feel too rich.
But keep in mind this was a flap steak which isn’t the same as something like a ribeye. But the takeaway is I’ll likely be cooking my wagyu closer to medium or even medium well… It feels crazy to say, but are the days of medium rare Wagyu A5 over?
@alpinebutcher wagyu a5 steak
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#mediumrare #welldonesteak #mediumraresteak #wagyua5 #wagyu
That "well done" looks medium well.
Fr that’s what I thought
For real.
I was thinking even less. I usually order medium rare and this would be acceptable. Looks medium to me
No it’s just the juices emitted from the steak
Even so, internal temp doesn’t lie. That meat was COOKED.
My issue with fatty cuts is the texture. Your medium rare wagyu looks like it has a layer of chewy film on it.
Same. Sear first then finish cooking it
As most steaks do. Thoroughly cooking meat is the best way to go. Preferred by 4 out of 5 is pretty good numbers.
@@jacksnakejames9570Nope.
@@jacksnakejames95704 out 5 for wagyu not a regular cut of steak
@@jacksnakejames9570na you're wrong. Goes for this cut of wagyu, might not even be the same for a different cut never mind non wagyu steak
Whoever came up with steak names was high, legendary, rare, medium rare, well, well done, congratulations😭😭
Bro, there is no such thing as "well" steak
@@YesPlatinumSo you aint complaining about legendary, lmao
@@mangodude-nq6su That was obviously a joke, but bro doesn't know what comes between medium rare and well done lol
That would be medium well, not just well
Ok
i am sure that his cat is the 1 out 5
Tibby is the medium rare queen fs
Nah his cat is at least 3/5 if cooked right
@@gosling_choked_floyd_POG🇨🇳🇨🇳🇨🇳
@@Ahmed_almwmein🤡🤡🤡
Bro your bacon jerky is actually amazing
His bacon jerky is my favorite out of the four he offers!
Yo I thought you were making a well done joke for a sec😂
Paid actor
@@frango4152unpaid child
@@frango4152 i agree most utubers does tis kind of scam😂
Most well done steaks I see usually look very grey but this one looks a lot better in color and so much juicer and it seems the type of beef changes the quality by a lot no matter how you cook it.
This is Medium Well, the most preferred steak
@@alicekitteri3304im pretty sure Medium rare takes that spot
Probably this's medium well
@@alicekitteri3304bro it was 160f
It's definitely well done.
@@IAmNotASandwich453 definitely not. Most people who aren't super into beef or its preparation don't want anything under medium/medium well.
That well done steak looks good af
Exactly it look good as hell and I hate well done
Cause it's not well done, it's medium well at most
@@silverrose1933temps don’t lie
@@ryanchatwin8535 My eyes dont lie fam, its gonna be brown if its welldone
@@pinkdude4602if you think brown is well done, then you are delusional
For a hyper fatty cut like A5 wagyu a lot of chefs actually do reccommend cooking it well done, as when cooking it medium rare or medium you dont give the fat enough time to render properly., which results in a less delicious steak
What a load of shit. Give me one example
No chef has said that. Give me 1 example
@@tumatauenga6433it just makes more sense, more time for the intermuscular fat to render down. A5 wagyu has so much fat that you can’t really mess it up.
@@abirrahman8559
You ever had a A5 wagyu? It doesn't need more time to render
brother@@tumatauenga6433 most of the japanese who eat the A5 usually cook it welldone and eat with rice
This guy never runs out of ideas😅..
Bot
@@r0hansl0bby47 nah bro I'm real
@@originalcoem ohk.. my bad
Cuz there’s a gajillion ways to cook gajillion things
Ok
Max never fails to make my mouth water 🤤
🤨
@@Heuristicatt bruh😂
🧐
There’s a line between fan.. and something else😂
Gay
Living in Japan now and having my steaks cooked to medium with these fatty cuts and I can confirm they are still amazing
I ate at the 1 of 6 restaurants (at the time) in the USA that actually serves kobe beef. My Japanese chef asked how i wanted my little kobe beef bites to be cooked.
I was inclined to aay medium rare, but i asked for his opinion instead. He said that he recommends medium for more fat rendering. It was fantastic.
Well done is the best way to go because it is in fact, well made.
It really isn't.
@jayharv285 Go eat your raw meat over there and leave us out of it
I can't Believe how many people are complaining about the well done steak. It's literally the point of the video to see how it is and most of them preferred the well done.
because we've been conditioned to think fat/fatty is bad lol
Because they’ve never had A5 Wagyu in their lives , some of them probably never had USDA prime for that matter, but they all know what a well done choice or select taste like.
I’m so glad Max is willing to hundreds of dollars on an experiment for our enjoyment and his curiosity
*For profit
You he make money with videos right?
I’ve always loved a well done steak, makes it so much more tender and the crust is great
Uncharted territory for such a prestige cut like wagyu a5 that actually turned out pleasant is something we do not see everyday.
I've actually heard a good few times in the past that its better to cook wagyu on the well side. Because its such a fatty cut, cooking it longer helps render the fat and get that melt in your mouth, juicy texture. If you don't cook it long enough the fat can still be holding onto that delicious oil that you want to seep into the rest of the meat.
The few times I've had wagyu, its been cooked slightly well, definitely was very good.
I've never wanted a well done steak before today, that looks insanely good.
I remember suggesting this like 2 weeks ago
THE. WELL. DONE. STEAK. LOVERS. HAVE. F#CKING. WON.
All they needed was a steak that costs hundreds of dollars. Idk if that counts as a win.
It's a battle won but not war sadly @mrkaosu1213
Not even a battle
A scuffle won*
My man that's still punk in the middle it ain't well done
The few times I’ve had high grade wagyu I typically cook it to medium/medium well for that exact reason
This def makes sense. It's like cooking beef patties thoroughly yet still come out moist & flavorful. I'm also curious: if u slow cook the whole section where the tenderloin & strip area is covered by all the suet/fat to well done, would the tenderloin still be moist & tender after separating? Also, why is it that chicken breast can be cooked thoroughly & be moist/tender, but people don't try with beef tenderloin? Like slow cooking tenderloin thoroughly like with chicken breast, or brining the tenderloin like with turkey?
Chicken has fat in its skin and under its skin, the connective tissue holding the skin to the meat also melts down and keeps the chicken moist.
A tenderloin (especially angus) has a lot less connective fat in it, that a longer cooking time and a higher internal temperature ends up drying the tenderloin out because it runs out of internal fat that would be basically “internally basting it”.
@danielandree3947 Thanks & that makes sense. But what about boneless/skinless breast? There's barely any fat in the meat right? Yet people make really tender/moist skinless breast. I've even had some, cooked on their own, just slow roasted in oven with low heat. Also, what if the tenderloin was slow roasted with the whole muscle & suet surrounding it (i.e. unbutchered tenderloin if that makes sense)
@@dragonsamurai6958 usually you would sear a skinless breast to get a nice crush, and then braise it in the oven in some sort of liquid to keep it moist.
You can do that with tenderloin too, just got to keep it moist somehow, butter medallions, wrapped as a Wellington, braising it. There’s plenty of different cooking methods that can be used to cook low fat meat, but make it “fall of the bone” tender
@danielandree3947 interesting. I've seen suggestions saying not to braise tenderloin or chicken breast for the risk of drying out. But my uncle once roasted a whole skinless boneless turkey breast low & slow without searing it or braising or using any butter & it came out perfectly moist & tender! 😋 and I even did the same with some skinless/boneless chicken breast. Low & slow roast, no sear, results were moist & tender! So that's why I have a feeling if someone tried it with tenderloin, it would have similar result. Or if cooked unbutchered with the whole muscle & fat around it. Def plan on trying it with tenderloin someday
My scale for well done is whether my mum would eat it lol. Afraid you're a ways off there!
I’m pretty sure he poked a spot of rendering fat when he did his temp check and got a higher reading. Always probe twice.
I think this is the one exception you will ever see max make on well done steaks
I agree with the results. A5 is just too fatty to be closer to raw. Rendering the fat more makes it far tastier. And it’s never chewy so no harm in cooking it more
People keep forgetting the color of the inside is irrelevant, it’s the temp.
Ok ifu say so
@@user-zr9og2ml4k he does say so as he actually knows what he's talking about unlike you. Shouldn't speak if you dont know how to cook
Yeah but color is 100% gonna affect how my brain perceives it even if there’s no difference chemically
@@user-zr9og2ml4kYeah he says so because he’s right 💀
Color also varies based on rest time, he didn’t rest the medium rare at all, look at all the blood running from the steak, all that blood loss is going to make it dry out faster and become more grey.
The video I didn’t know I needed but I did
Thank you for teaching me how to make steak
I’ve always said a well done steak can be juicy and tender if done right regardless of fat content. They key is to not cook it too fast.
Medim well is my go to for a stake to make sure the fat is rendered but not to dry
Bro knew that cooking that steak really "well done" was dangerous af
That second one was a nice medium-well..they both look delicious
Temp doesn't lie it is definitely well done.
@@tarnthamuaapithorn9161 if you order medium-well, this is what you should get at the table. Well-done is absent of any pink color all the way through. The temp is probably technically well-done, but in this case it’s Wagyu so its appearance is medium-well.
My guy Max doesn't even know what well-done looks like😂
His well done is a medium rare and his medium rare is raw 😂😂😂😂😂
Sure that's it, it's definitely not cause an A5 Wagyu is literally drowning in fat.
@@6dapkap742no. His well done is medium well and his medium rare is medium rare.
Or maybe you don't know the temperature of a proper well done steak lol
That stereotypical steak you're talking about is called overcooked. THIS is well done. Temperature doesn't lie, and properly cooked well done steaks are juicy.
I'm not going to lie, when I first read the title, I thought it mean "Well Done" as in congratulations you did it! Rather than "Well Done" as in being cooked, like well done cooked wagyu just never occurred to be possible in my mind.
Finally, we can say it’s not raw anymore.
Your the first comment!
It's never been raw
U dropped this king: 🍼🍼🍼
U dropped this king
🖕
Classic joke 👏
Gordon Ramsay :Thats raw! 😂
Gordon Ramsay: I never said that lol
The well done looks like more medium rare to me than the medium rare. Lads are a little too obsessed with raw meat, a little firmness never hurts... Pause.
its legit well done 160-165.
@@jimmymurack8735 That's not even 165, what are you smoking? Lol, if rested it should look much grayer. I'd even give you medium well, but it's absolutely not well done even a non-cook would know that...
@@Osama-KIN_TMZ01 you clearly know nothing about steak, color has very little to do with how well done a steaks is its the temp that matters. I know this cause i went to culinary school
@@jimmymurack8735 Well, my uncle is a steak house chef, and he says otherwise. So either he's somehow incorrect, or you're waffling. The only case where color doesn't matter for doness is when smoking or pressure cooking the meat, otherwise on the grill or the pan the color is absolutely related to the temp. You'll never have a grey halfcut on a medium rare cooked about a grill like a smoker.
@@Osama-KIN_TMZ01 all im saying is that the temp dont lie. ik how to cook a steak with or without a temp gauge.
Agreed. And agreed. Eating a medium 6oz wagyu strip is gross. I can only imagine larger cuts. Well done is the only way to go. Anything less than well done is the equivalent of taking a slice of roast beef cold cut and wrapping it around a stick of butter and eating it. Good luck with that.
Us well done enjoyers finally get a win? I didn’t think this was possible...
All it takes was like 500 dollars ig
As a well done steak enjoyer. I need to try me some well done wagyu
Guga's literally crying rn, Max. Are you happy with yourself?
this exactly the typa shit Guga be doing, he deep fried a tomahawk steak just because
Guga already did this about 6 years ago
Those aren't tears, just butter
Wagyu is always well done for me
Well done steak is never okay
….Trust me yes it is. There are some cuts you need well done or your in for the chewing of your life
Steak elitist found 🗣️
That's what being closed-minded looks like.
Looks like someone has never had wagyu A5
Well done is so underated
0:30 That does NOT look like a well done steak.
Nah, it's Medium-Well.
He should’ve poked it in another spot to double check. Wagyu reads a little high on the thermometer sometimes because of all the fat, which conducts heat much more efficiently.
"ITS FUCKING RAWWWWW"
Angry britt Said calmly
Cooking wagyu A5 Well-Done is a crime
Commenting that on a video that literally proves you otherwise, delusional steak elitists at its finest.
Keep eating undercooked chewy meat. I'm sure steakhouses love not having to complete the cooking process, as it saves them time, and they still make the same money.
He didnt cook it well done tho, the short proved nothing.@@protagkun8859
Probably the dumbest statement I have seen in my life 😂
@@jacksnakejames9570 I was sure you were joking. Please tell me you were.
Max was definitely the one who didn’t pick the well done 😂
DUDE you got to try making some sorta dry aged beef on Weck and as someone from Buffalo NY I would really appreciate it
In my experience, everyone who dislikes well done steak actually dislikes well done steak cooked too quickly. If you take your time with it, you’ll get a good sear that isn’t burnt and fantastic flavor and texture all the way through. Same can be said for any temperature really
I’m more of a medium guy myself, but dang these steaks look delicious
Bobby Hill: “What if they want their steak well done?”
Hank Hill: “We ask them to leave.”
fun fact if you prefer medium rare steak you normally have a cheaper taste for steak but if you prefer your steak well done you normally have a more expensive taste for steak
The only reason I am commenting on this video is so you can do more stuff like this.
This is the biggest reason I've used left over a5 for ramen the next day. Anytime I have some i just throw in cold from the fridge to the prepped ramen and it ends around well done but still so good.
For wagyu, cooking it longer gives the fat a better chance to melt and makes it better. Doesnt have to ve well done but a little further than you would normally will generally be better for it
Not for wagyu but for normal steaks from like a restaurant or the grocery store I like it cooked medium
My hungry got to stop watching this dudes videos 😭
Well done for that one perticular
In Japan they do cook it Well done , but there is a catch
if you do it their way that is thin slices very fast sear into well done its not necessarily the same technique as yours
“Honey! We need to cut the grass!”
“Just let the steak eat it.”
Medium well has entered the chat
Medium well has left the chat because it is well done
Finally he cooks his 🥩
👏🏼 👏🏼 👏🏼
He always cooks
I had cooked some wagyu that they thinly slice. Most of us also prefers the well done.
Here’s a tip for an average steak. When going for well done you have to cook at a lower temp. It takes longer but you get a nice, juicy, tender steak where you can honestly enjoy with way less seasonings to enjoy the flavor of the meat.
As someone who prefers stake well done (I’m crazy I know, sue me, I’m a texture freak and undercooked steak is a texture I despise) I’m happy about this video! I hope to see more in the future talking about what steaks are good when cooked to well done!
the fact that even medium well looks so good on a5 and juicy tho....
The well done is my preference medium well
Last year we went out to eat Wagyu for the first time in our lives. My gf who was just pregnant at the time, obviously couldn't eat anything but well done, but we didn't want to share this yet. Now she is not a big meat eater anyway, so it didn't raise any suspicions when she didn't get wagyu. My brother in law got A5 and wanted her to try a piece, she kept saying she didn't like medium rare or medium for that matter, and I kept trying to convince him that she wouldn't appreciate it. He kept insisting and she accepted it but cooked it further on the grill in the table, while his soul died every second it stayed on there longer, she finally took a bite when it was well done. She didn't like it. Like I said, she is not a big meat eater, and doesn't like fatty meats. So I ate the rest.
To my surprise, it was still freaking amazing. Due to the intramuscular fat, if just didn't dry out and kept being juicy. Was it better than the medium rare pieces I had? I don't know, but I do know that both the well done and medium rare are in my top 2 pieces.
Oh and for those wondering, I had a plate of A3 and A4 pieces. The A5 was freaking expensive.
Medium rare steak looks raw af
I personally prefer medium rare because ever since I was a little kid I mainly ate medium rare and a few times I tried eating a well done steak and it's just not the same😅😅
My boi 💪🔥🔥🔥
I've always found that if i cook a steak a little bit longer that its more tender. I do like my steak medium. The meat looked amazing.
well done did it!
I just searched up “let’s settle this beef” 😂
The rule is the leaner the meat, the less you cook it. Fattier cuts cook more.
Fillet is lean so eat rare, bleu or raw (tartar).
Wagyu cook to medium, medium well or well done depending on the marbling and cut.
Well done, on fatty steak, especially the ribeye, is always the Win! Because the fat is always cooked perfectly, crispy, golden brown, and melts in your mouth, like hot butter! I always say, if somebody wants a medium, or rare steak, they're better off sticking to something more lean, like fillet, or second, the New York strip. Because the fat on the meat can be more chewy, or rubbery, when undercooked! And if you are using a high grade cut of steak, you won't dry it out, if you know what you're doing anyway. On lower grade cuts, or quality, you can still achieve a descent/ good steak too, if you use a cast iron skillet, the right oil, the right temperature, cooking steaks that are at room temperature, and dry, and after the sear, you constantly turn your seasoned steak with tongs, so you won't pierce the steak, drying it out, basting it with butter, roasted garlic, and herbs, and let the steak rest before cutting it. Also cutting it against the grain. Your steak will come out great, every time! ❤
If you choose certain cuts boiled meat also tastes amazing and soft. They're way better than steak in terms of taste.
The first one started eating my salad dude.
I just got back from Tokyo and the overwhelming recommendation from chefs there when I ordered steak was for medium well precisely to render some more of the fat down.
Im hungry now…. Thanks 😢
Pretty sure most people cook their “well done” steaks until it’s literally like 180f internal temp since they don’t know when to take it off and just let the thing burn. But a perfectly cooked well done steak still looks like it’s got a good color
Cooking im high temp obviously cooks the outside more. Well done you have to cook it in low to middle temp for a long time or high temp for a decent amount of time to make it well done. The crust will be burnt though
Well done look's like medium well
Well done is the best 😂😂😂😂😂
WELL DONE EVERYTIME, EVERY STEAK👋🏼👋🏼
I just want to say that I started cooking steaks because of your shorts and they turn out amazing. Thank you for spreading your knowledge. I cant wait for my MAXJERKY order to arrive!
Mid-well is perfect
I 💭 the well done steak was going to end up a little dry but seeing how juicy it was I surprised 😯! Great experiment 🧪!
I'm begging you please stop making me hungry😭😭😭
A random somebody : Medium Rare or Well Done????
Me : *Medium Well*
Try congratulations next
So it's steak that is so good it is even good well done
i love this chanel
I eat my ribeye steaks (prime gradde angus) as the fat needs to be cooked throughout as i had a rare ribeye i didnt like the fat. It was still flavourful at well done fortunately
The very rare time Max like the "well done" steak
A the dad of buddy of mine is a competition cooker/bbq’er and he says that a good well done is better than a medium rare any day of the week
Medium well is underrated fr
I like my steak to me made "congratulations"
I accidentally overcooked my cap on my ribeye well done, the eye was medium. Let me tell you that cap was so delicious and juicy crispy it tasted like a beef chicharron. The overcooked cap was the best part and i woupd do it again.