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Costco - Japanese A5 Grade Wagyu Ribeye Steak - $49.97/lb YMMV
$49.97
My Costco had the Wagyu Ribeye for half off yesterday. I was tempted at the original $100/lb price, but finally grabbed some this time.
This is the Superior, CO store. Seems like some stores are already out of stock and others aren't on clearance yet. For those with stock at full price, I'm guessing they'll go on clearance at some point soon. The * on the price tag means it is discontinued and will no longer be restocked, so for stores with no stock you might be out of luck. The price ending in .97 means it's a manager special, so other stores with stock may or may not follow suit unfortunately.
This item doesn't appear to be on the Costco website so the required link is to an older deal when this first showed up in stores.
https://slickdeals.net/share/android_app/t/14718185
This is the Superior, CO store. Seems like some stores are already out of stock and others aren't on clearance yet. For those with stock at full price, I'm guessing they'll go on clearance at some point soon. The * on the price tag means it is discontinued and will no longer be restocked, so for stores with no stock you might be out of luck. The price ending in .97 means it's a manager special, so other stores with stock may or may not follow suit unfortunately.
This item doesn't appear to be on the Costco website so the required link is to an older deal when this first showed up in stores.
https://slickdeals.net/share/android_app/t/14718185
Created 10-12-2021
at 09:16 AM
by EZ_PZ
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Community Wiki
Last Edited by forumz
October 12, 2021
at
10:44 AM
Not available for this price anywhere in southern california, don't bother calling!
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Your recommendation of "30sec-1min" per side has a range of 50%, on top of the variability of a "super hot" cast iron pan.
I totally agree with you about only using salt & pepper. I've never tried wasabi on the side, have to give that a shot
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Your recommendation of "30sec-1min" per side has a range of 50%, on top of the variability of a "super hot" cast iron pan.
I totally agree with you about only using salt & pepper. I've never tried wasabi on the side, have to give that a shot
Also, wagyu has a much higher tolerance for over/undercooking because of the marbling. You can eat wagyu raw as sashimi or even close to well done because the marbling helps temper the negatives of overcooking.
Your recommendation of "30sec-1min" per side has a range of 50%, on top of the variability of a "super hot" cast iron pan.
I totally agree with you about only using salt & pepper. I've never tried wasabi on the side, have to give that a shot
Yeah, I guess I just don't understand how anyone could screw it up that badly to have to use sous vide haha. I normally only sous vide my steaks to get them more tender or to take the guesswork out of thick cuts cause the middle doesn't cook as evenly. I just imagine a sous vide A5 wagyu to be super floppy after a sous vide bath cause of the high fat content. The fat on an A5 literally melts from me just taking it out of the package. the poster above also has a good point that it'll likely be overcooked trying to get a good crust on a sous vide steak that has already risen in temp. no one wants to eat a wet, gray colored steak!
Also, wagyu has a much higher tolerance for over/undercooking because of the marbling. You can eat wagyu raw as sashimi or even close to well done because the marbling helps temper the negatives of overcooking.
Your recommendation of "30sec-1min" per side has a range of 50%, on top of the variability of a "super hot" cast iron pan.
I totally agree with you about only using salt & pepper. I've never tried wasabi on the side, have to give that a shot https://static.slickdealscdn.com/ima...emot-drool.gif
A medium rare beef cut in a sous vide water bath runs at 129F. Fat renders ~135-140F (how hot are your hands when you're handling these and they're melting??) so your imagined thin, floppy slab is off base.
And of course you can reverse sear a thinner cut without overcooking it. Pat it as dry as possible after the water bath, and put it in the super hot cast iron for a few seconds per side, until desired crust is formed. In this case, you literally cooked a steak to perfect medium rare in the water and then only applied external flame to sear the outside.
In your case, you are going to have a grey band where the outside was forced to overcook in order to transfer heat to the middle of the cut.
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A medium rare beef cut in a sous vide water bath runs at 129F. Fat renders ~135-140F (how hot are your hands when you're handling these and they're melting??) so your imagined thin, floppy slab is off base.
And of course you can reverse sear a thinner cut without overcooking it. Pat it as dry as possible after the water bath, and put it in the super hot cast iron for a few seconds per side, until desired crust is formed. In this case, you literally cooked a steak to perfect medium rare in the water and then only applied external flame to sear the outside.
In your case, you are going to have a grey band where the outside was forced to overcook in order to transfer heat to the middle of the cut.
There's nothing wrong with sous vide, just not my preferred method for a thinner cut of beef, esp if it's an A5 wagyu. You can cook this in less than 10 min including prep time, getting a sous vide bath to temp and vac seal already puts you over. I like my beef med rare, with the beef being on the thin side I prefer cooking from raw so the internal temp doesn't get raised. If you look up any A5 wagyu videos you'll see that the fat melts right away in your hands..I promise I'm not some weird humanoid with 150F hands haha
I didn't pepper it last time before frying, as it does not need the pepper. However, I may do it next time.
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