Today we’re going to cook the world’s best steak. So, follow along this adventure, as we turn up the tasty!
A Magical, Mythical, Meaty Adventure!
If you’ve been following our channel for any length of time, you know that I consider this my meaty adventure. I like to think of myself as a “Magellan of the Meat” or a “Columbus of Carnivores.” Today, our travels take us to a land of truly mythical meats. This is the closest thing you’re going to find a unicorn meat. It’s actually raised in the stable right next door to the unicorns. What am I talking about? Wagyu beef, of course! But this is next level Wagyu beef. This is the best steak in the entire world. I’m talking about A5 Wagyu beef. Come on in, take a look at it.
For comparison purposes, the darker steak on the right is a traditional Wagyu ribeye steak. So you can see – between the two ribeyes, the A5 Wagyu has incredible marbling compared to the tradition. And you know what we always say…the fat is where it’s at!
Don’t get me wrong, traditional Wagyu is also delicious. It is also easier to find in stores. So, it is a great alternative if you are unable to locate (or afford) the A5 Wagyu.
Both of these steaks were send to us from our friends at Double 8 Cattle Company in central Ohio. If you would like to try this mythical meat for yourself, visit their website.
How to Cook A5 Wagyu Beef
So, I’ve wanted to try this for a long time… But I have some questions about how to cook it;
Do I kind of cut it into strips and try to brown all sides?
Do I go in a cast iron skillet or do I use a stainless steel skillet?
When it comes to preheating this, do I go medium heat? Do I go high heat?
I decided to use a cast iron skillet to cook this ribeye steak so I can control the heat and hopefully cook the perfect steak. I also seasoned the steak with kosher salt on both sides. Why kosher salt? Well, find out for yourself. Once the cast iron skillet is nice and hot, it’s time to drop the steak in. Since this A5 Wagyu steak has such a high marbling and intermuscular fat, I don’t need to put any oil in the skillet before hand.
Once the steak hits the pan, you can hear the most beautiful sound known to man – the sear. Ahhh, music to my ears. I cooked the steak for about the minutes on each side or until it reached an internal temperature of 130 degrees Fahrenheit. Before cutting into this magical piece of meat, I let it rest for five minutes.
Tasting the World’s Best Steak
Although I’m sure you already know what the results will be, I’m going to tell you anyways.
It. Is. Amazing.
Before even cutting into the steak, there is a beautiful crust on both sides. We love to see it. But AFTER cutting into it….fireworks! This A5 Wagyu is so tender and juicy with each bite. It is absolutely incredible. There is a really rich, beefy flavor that is mixed with umami all the way through. It tasted like a steak that was marinated in the richest butter and then also cooked in the richest butter….without actually using butter! Am I rambling? I feel like I’m rambling.
Anywho, if you haven’t tried A5 Wagyu yet, head on over to Double 8 Cattle Company and get yourself a steak or two. This isn’t a suggestions, it’s a requirement.
You will thank me later!