Miyazaki Wagyu Ribeye Steak: A Gourmet Sensation


Do you have a favorite steak? If so, why is that particular cut of steak your favorite? Do you have a preferred method for cooking your steak? There are so many factors that influence you to select one steak as your “go-to”. Is it filet mignon, New York strip, ribeye, or a skirt steak? Or do prefer a show- stopping steak such as the tomahawk? Or are you a fan of the superior marbling and tenderness of a Wagyu steak?

Don’t worry, I will not make you pick just one steak. Working in the Barbecuebible test kitchen I have enjoyed trying all types of steaks and utilizing a variety of cooking methods. If I’m cooking a thick steak (over an inch) I use the reverse-sear method since it promotes even cooking, incorporates a smoky flavor, and produces a crusty exterior. The reverse-sear can be used with filets, strip steak, and ribeye steaks. If a steak is less than an inch thick, I grill it over a wood fire. The high heat creates a crusty exterior that you just can’t get with a gas grill. The sear from the high heat keeps the inside of the steak juicy, and the wood fire imparts a smoky aroma.

Just when I thought I had tried all the steaks the Holy Grail Steak Company has to offer I received a new one, the Miyazaki A5 Wagyu Ribeye steak. The Miyazaki A5 Wagyu Ribeye steak is the ultimate luxury beef. The ribeye is sourced from the sixth to the twelfth primal rib and weighs 14 ounces. The ribeye is three-quarters-inch thick as is traditional Japanese steak house cuts. It must be graded A4 or higher with a BMS of seven or more.
Miyazaki Wagyu Ribeye Steak

Miyazaki is one of the four regions on Kyushu, an island near the southern tip of Japan. The Wagyu from Miyazaki is famous for its cherry-red color and concentration of marbling. The Kyushu cattle are raised for thirty months on a special diet of wheat, rice, corn, and barley that promotes “shimofuri” the highest quality of marbling. The care and diet of the cattle on Kyushu results in a flavorful steak.

The Japanese Wagyu Olympics ranks the most pampered cows on earth every five years. The Miyazaki region is a consecutive two-time Champion and a three-time consecutive winner of the Prime Minister award for best flavor.

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Cooking the Miyazaki Wagyu Ribeye Steak

Due to the fat that renders when cooking an A5 Wagyu steak, I decided to cook it on a plancha. A plancha is a flat cast-iron surface used like a cast-iron skillet. I felt the plancha would create a nice sear on the steak and prevent flare-ups. Placing an A5 Wagyu steak over an open flame would create flare-ups and potentially burn the steak. One of the highlights of an A5 Wagyu steak is the superior marbling. It is what makes the steak delicious.

Miyazaki Wagyu Ribeye Steak on the plancha

I removed the steak from the refrigerator and let it come up to room temperature. Next, I seasoned the steak with freshly cracked black pepper and kosher salt. Once the plancha was hot, I dipped a paper towel in oil and lightly oiled the plancha. It probably wasn’t necessary due to the marbling in the steak, but I did it out of habit.

The steak was cooked for one minute on each side. The steak was seared and browned due to the high heat of the plancha. I let the steak rest before slicing. This might be the easiest and quickest steak I have ever cooked.

The Results

To start, visually, this was a great-looking steak. The steak was perfectly browned and crusty. The steak was super tender. I could have cut it with a spoon. The steak was luscious and had a great beef flavor. The kosher salt and the freshly cracked black pepper created a crusty exterior that balanced the succulent inside. The steak felt like it just melted in my mouth. I served the steak with wasabi cream thinking the heat of the wasabi might be needed to cut the richness of the steak, but it wasn’t necessary.

Cooking on the Plancha

The Miyazaki A5 Wagyu Ribeye steak from Holy Grail Steak is an experience you can’t miss if you are a steak connoisseur, even if you already have a favorite steak.

Miyazaki Wagyu Ribeye Steak

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