3 ms·

Most of this sounds right. I think the 'bone in' myth is a little more subtle and I'm not convinced that poking my steak 4 times just to flip it is worthwhile (

Most of this sounds right. I think the 'bone in' myth is a little more subtle and I'm not convinced that poking my steak 4 times just to flip it is worthwhile (it's gonna release juice, that's gonna cool the pan down and create steam). Otherwise, yep. I will add that by far the number one thing you can do to up your steak game is to just buy better steaks. There's a massive difference between a good cut and an ok cut. Personally, I find that if you buy American or Australian Wagyu in bulk you can get absolutely incredible cuts for a pretty good price. I buy mine at wagyushop.com .

spiderice 5y ago
What is a "pretty good price"? Looking at that website, the cheapest I see is around $80 for a single 8oz steak. I don't see any bulk options.
- tptacek 5y ago
  $10/oz isn't much better than the price you'd get for genuine A5, is it?
- staticassertion 5y ago
  If you buy the 15lb Wagyu ribeye it'll be 40/lb. I do not recommend buying wagyu by the ounce.
tptacek 5y ago
I have never had a "wagyu" steak (served as a steak) that I found special. It's to the point where "wagyu" is kind of a red flag for me. (I've had A5 prepared at sushi places, and that I get, but it's a totally different preparation).
- staticassertion 5y ago
  Are you referring to American/Australian wagyu as "wagyu" ? Did you get it at a restaurant or make it yourself? I find that American/Australian wagyu is not like Japanese wagyu, but it is still extremely good - it's just a really really good 'regular' steak. It's going to be beefier than a Japanese wagyu with less marbling. I'd be really surprised to hear that you can't tell the difference between a 'regular' steak and Japanese A5 though. They're really, really different - the marbling is extreme by comparison.
  - tptacek 5y ago
    I'm saying the opposite thing. I've had A5. A5, I get. A5 is very good. But you don't eat a whole ribeye of A5. "A5" gets my attention in a good way. "Wagyu" gets my attention in a bad way. But I might be nuts!
    - staticassertion 5y ago
      Oh gotcha, yeah I don't really know. I've only ever prepared it myself and I've only eaten A4 (once) or A5. Wagyu is definitely broader and therefor a more abusable term, but I haven't had issues since I order it directly and prepare it personally. I do, however, definitely eat whole ribeyes of A5 lol
- cthalupa 5y ago
  For the wagyu served as a steak, have you tried A5 like you had at the sushi places? I've never had much luck in finding American or Australian wagyu that is a significant enough step up over regular Prime to make it worth the price, but real A5 or BMS9+ I've absolutely found to be special. I haven't found the price difference on Kobe to be worth it over Kagoshima or Miyazaki, though. Edit: I see this is answered in another comment :)

spiderice 5y ago

What is a "pretty good price"? Looking at that website, the cheapest I see is around $80 for a single 8oz steak. I don't see any bulk options.

tptacek 5y ago
$10/oz isn't much better than the price you'd get for genuine A5, is it?
staticassertion 5y ago
If you buy the 15lb Wagyu ribeye it'll be 40/lb. I do not recommend buying wagyu by the ounce.

tptacek 5y ago

I have never had a "wagyu" steak (served as a steak) that I found special. It's to the point where "wagyu" is kind of a red flag for me. (I've had A5 prepared at sushi places, and that I get, but it's a totally different preparation).

staticassertion 5y ago
Are you referring to American/Australian wagyu as "wagyu" ? Did you get it at a restaurant or make it yourself? I find that American/Australian wagyu is not like Japanese wagyu, but it is still extremely good - it's just a really really good 'regular' steak. It's going to be beefier than a Japanese wagyu with less marbling. I'd be really surprised to hear that you can't tell the difference between a 'regular' steak and Japanese A5 though. They're really, really different - the marbling is extreme by comparison.
- tptacek 5y ago
  I'm saying the opposite thing. I've had A5. A5, I get. A5 is very good. But you don't eat a whole ribeye of A5. "A5" gets my attention in a good way. "Wagyu" gets my attention in a bad way. But I might be nuts!
  - staticassertion 5y ago
    Oh gotcha, yeah I don't really know. I've only ever prepared it myself and I've only eaten A4 (once) or A5. Wagyu is definitely broader and therefor a more abusable term, but I haven't had issues since I order it directly and prepare it personally. I do, however, definitely eat whole ribeyes of A5 lol
cthalupa 5y ago
For the wagyu served as a steak, have you tried A5 like you had at the sushi places? I've never had much luck in finding American or Australian wagyu that is a significant enough step up over regular Prime to make it worth the price, but real A5 or BMS9+ I've absolutely found to be special. I haven't found the price difference on Kobe to be worth it over Kagoshima or Miyazaki, though. Edit: I see this is answered in another comment :)