Wagyu Steak

I can perhaps detect the difference between a choice steak and a prime steak. Especially if sourced from a reputable purveyor, such as 44 Farms. But Wagyu……

A good friend of mine told me about a Dallas butcher shop called The Meat Shop. I paid it a visit and discovered they offer nothing but Wagyu quality beef. They do have pork, bacon, sausage, etc., but when it comes to beef, no prime cuts.

Knowing Ellen and I would share, I selected the largest NY strip they had along with a vacuum pack loin pork chop. Invoice for both was about $55. Whew….. More expensive than online, but with Wagyu to be expected.

Here’s the steak. It’s beautiful. The distinct marbling is indicative of Wagyu. Just handling the steak, I could tell that it was remarkably tender.

Looking at it now, I might have trimmed that one fatty end. No biggee….

I used a touch of extra virgin olive oil and two rubs. Kent Rathbun Garlic Salt and some Dizzy Pig All Purpose Rub. The first to give it a nice salty kick, the second for flavor. Love me some DP!

I let the rubs settle in whilst I fired up the medium Egg to 400. When Ellen gave me the 15 minute warning, the steak hit the Egg. About 10 to cook and 5 to rest.

While closely monitoring the cook, Ellen asked about a wine to which I responded that I needed to pick out a red. She replied that she would select one from the cellar. She came back with a 2016 Corra cab from Napa. I couldn’t be happier. Beautiful fruit, a youthful structure. Excellent selection.

Jeff at the shop mentioned that Wagyu cooks quicker than regular beef due to the fat rendering faster. I had my digital Thermapen with me. And good thing because the internal temp jumped from 115 to 125 in less than 2 minutes.

I pulled her off and let her relax. As we all know, critical for a steak that has been grilled or any preparation involving high heat.

Ellen prepared some homemade gluten-free dressing and edamame for sides. I tentatively cut into the steak concerned that the time resting may have cooked the steak beyond my preference. Fortunately, this was not the case as a beautiful pink center awaited. I cut off about 4 oz for Ellen leaving the lion’s share for me. Yeah, baby!!

The steak was terrific. I mean really, really good. As tender as can be, a ton of flavor and not just from the rubs, although they did a great job of complementing the meat. And the wine was killer, absolutely perfect.

So, the question is: will I return? Undoubtedly. For special occasions and not every day. I did send an email to Jeff at the Meat Shop thanking him and informing him how much we enjoyed the steak. While in the shop, I had mentioned that I was a Green Egger, hence he did say in his reply that he had some hidden gem cuts that were perfect for the Green Egg cult.

OK, he has my interest……