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Waygu

trev_teich

So we got in some Waygu style beef and we are going to sous vide it. It will be picked up on the grill to get nice marks on it. I thought 52.7C to have a medium rare result in the end. The grill is a very slow one at it's highest settings.

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Comments

seijoed

That is some pretty marbling.

Patrick_Ancillotti_6135

That's some pretty meat! And I don't say that often.

trev_teich

@chris any thoughts?

Chris_Young_80640

What cut is it? Hard to tell from the photos.

trev_teich

Flank

Chris_Young_80640

Really, that's flank steak?

If indeed it is, then I find that flank steak is best very rare. It's a chewy cut, but very flavorful. I would presear it while the meat is deeply chilled. Then cook is sous vide at 120 °F / 48 °C (shouldn't need very long to reach temperature, maybe 30 minutes), and then sear it again. A blow torch would be ideal. Then slice very thinly, season aggressively, and enjoy.

trev_teich

ooooo now you have me thinking I'm mixed up. I'll check tomorrow.

trev_teich

Tri tip

Chris_Young_80640

@Trevor There was a nice discussion about sous vide tri tip from @Mason here:http://forum.chefsteps.com/discussion/138/cheap-steak-experiment

@ Mason, care to provide your recommended temperature?

My preference would be to do the same procedure I described above for flank, but I would change the sous vide cooking step to the following:

1 hour at 50 °C / 122 °F as a tenderizing step that activates enzymes within the muscle tissue

then 30 minutes at your desired degree of doneness. I would suggest 54 °C / 130 °F.

Photos and feedback very welcome.

trev_teich

Thanks @Chis. Will do. I think it's going to roll out on Friday. If I can made my potatoes work.

Jack_Mayer_85396

Wow, that's some great looking meat! I agree with others that cuts like flank and hanger steak (a personal favorite) are better a little more on the rare side, maybe 124-126F. Looking forward to seeing photos and your thoughts.

Mason_Perry_34060

I did my tri tip at 134 F for a little over 12 hours, would try 130F next time, but I after 12 hours it was amazingly tender, snap pics!

Oh I did a nice presear too.

About to be cooked

Loverly color.

And the result?

Pics! And what did you end up cooking it at?

trev_teich

Cooked at 120F then 127.5F. Spoon bread, horseradish-parsnip puree, potato chips, and herb gel.

Mason_Perry_34060

looks amazing how was it?

trev_teich

It turned out great.

Chris_Young_80640

@Trevor Beautiful. How was the texture? A bit on the chewy side, like a strip loin?

How did you prepare the herb gel?

trev_teich

It wasn't chewy I would say. Almost like a strip, but far more tender. I'm getting a higher grade next week for D'artagnan. The herb gel was made by blanching herbs, parsley, tarragon, chervil, whatever, in simple sugar, ice bath, blend with liquid as needed, thickened with 6.5% ultratex 8, and pass with finest tamis.

trev_teich

oh and mushroom conserva on there too.

trev_teich

Guys I just noticed I've been spelling Wagyu wrong this whole time. I have dyslexia please don't let me miss spell things lol.

seijoed

Nice, more things to read about

(Ultratex-8)

Jack_Mayer_85396

@Trevor that is one gorgeous plate of food! Let me know what you get from D'Artagnan, I received a gift certificate from there. I've purchased foie gras, magret and venison from them in the past.

trev_teich

Sure I'll show you. It will be a special order I think.