190/18 – Wagyu Rib Eye Steaks:
I got the Farmison Christmas brochure through the post and spotted they had Wagyu Rib Eye Steaks and Sirloin Steaks. They were quite pricey but it was proper Japanese Wagyu and grade A4. I decided to treat myself and place an order.
The Meat:
2x 100g for £43 from Farmison.
Some serious marbling evident.
The Prep:
Out of the plastic, looks like it was a single rib eye steak cut in half. I just added some salt.
I have had my eye on a konro grill for a while. Whilst reading an article on binchotan charcoal I wondered if I could use some in my Thuros T1 as a konro style grill. 1 box of Pok Pok binchotan charcoal off Amazon for £5 and time to test. The Pok Pok charcoal is from sustainable rambutan orchards.
Top of the box
Opened
6 blocks lit stood up in the chimney starter
Then placed flat in the grill. The instructions say to stack them but you can’t get the grill on if you do that.
Time to Cook:
I left the charcoal around 10 minutes to get really hot then placed the steak on top. As the meat was so thin I just gave it a couple of minutes each side.
When the Thermapen said 55c I took them off. Good colour for such a quick cook.
Sliced up, nice and pink.
SUMMARY:
I have wanted to try cooking proper Wagyu for a while so when I saw this on sale at Farmison I couldn’t resist it. The binchotan was interesting to cook on, hard to light but very hot and slow burning.
The meat had a nice beefy taste to it but tasted a bit greasy which I am guessing is the rendered fat. It was nice but I wouldn’t rush to buy it again.
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 1/5 |
| Cook Equipment: | Thuros T1 |
| Cook Method: | Direct |
| Charcoal: | Pok Pok Binchotan |
| Smoking Wood: | N/A |
| Cook temperature: | Hot |
| Cook time: | 4 minutes |
| Internal temperature: | 55c (ish) – Thermapen |
| Notes: | No major changes |
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