Cooking Ten Levels of Wagyu

Aug 8, 2024

Cooking Ten Levels of Wagyu

Participants

  • Nick: Main presenter
  • Guga: Co-presenter, known as the Wagyu master

Introduction

  • Cooking ten levels of Wagyu, showcasing the rarest Wagyu in the world.
  • Highlighted items: $500 Wagyu tomahawk, $100 Wagyu burger, etc.
  • Wagyu from three countries: America, Australia, Japan.
  • Levels 8-10 feature only Japanese Wagyu.

Level 1: Pan-Seared American Wagyu

  • Preparation:
    • Cubed American Wagyu
    • Seasoned simply with salt and pepper
    • Pan seared
  • Taste: Melt in your mouth, a great start

Level 2: Australian Wagyu Filet Mignon on a Himalayan Salt Rock

  • Preparation:
    • Heat the salt rock to 500°F
    • Australian Wagyu filet mignon
    • Season with salt and black pepper
    • Sear on the hot rock
  • Taste: Amazing flavor, served right off the hot stone

Level 3: Japanese A5 Wagyu Sushi

  • Preparation:
    • Japanese Wagyu A5 New York strip
    • Seasoned sushi rice
    • Onigiri preparation
    • Torch it to keep medium rare
    • Finish with a touch of soy sauce
  • Taste: Incredible onigiri, beautiful presentation

Level 4: Japanese A5 Beef Tartare

  • Preparation:
    • Japanese Wagyu A5 filet mignon
    • Quarter-inch cubes of beef
    • Add quail eggs, lemon juice, spicy mustard, parsley, mint shallots, chives, capers, lemon zest, olive oil, salt and pepper.
    • Mold and top with quail egg yolk
  • Taste: Perfectly flavored tartare

Level 5: Sous Vide Wagyu Short Ribs

  • Preparation:
    • Wagyu short ribs, seasoned with salt and pepper
    • Vacuum-sealed and cooked sous vide for 8 hours
    • Drained fat (liquid gold)
    • Quick sear for finishing
  • Taste: Extremely tender, easily breaks apart

Level 6: Smoked Wagyu Back Ribs

  • Preparation:
    • Smoked at 275°F for 3-4 hours
    • Wrapped and rested
    • Dredge in barbecue sauce
  • Taste: Nice bite, not falling off the bone

Level 7: Juicy Lucy Wagyu Burger

  • Preparation:
    • Stuffed cheeseburger with cheese inside
    • Formed with cheese cubes, seared hard and fast
    • Butter basted
    • Assembled with lettuce, tomato, sauce, and bun
  • Taste: Extremely juicy burger

Level 8: Japanese Wagyu Tomahawk

  • Preparation:
    • Seasoned with salt and black pepper
    • Seared on charcoal
    • Cooked to perfect medium rare
  • Taste: Very juicy, favored cut

Level 9: Wagyu Brisket

  • Preparation:
    • 15 lbs Wagyu brisket
    • Smoked for 4 hours
    • Wrapped and cooked for additional hours
    • Rested for 4 hours
  • Tests: Smoke ring, Bend test, Accordion test
  • Taste: Extremely tender, level 9 wagyu brisket

Level 10: Olive Wagyu with Caviar and Gold Leaf

  • Preparation:
    • Olive Wagyu, rarest beef in the world
    • Fed on dried pressed olive peels
    • Won the Wagyu Olympics
    • Simply seasoned with salt and pepper
    • Topped with royal caviar and 23.75 karat gold leaf
  • Taste: Perfect combination of flavors, most exquisite Wagyu

Conclusion

  • The progression from simple to complex and rare Wagyu dishes.
  • Collaboration highlighted the skills of both Nick and Guga.
  • Encouraged viewers to subscribe for more content.

Guga's Channel: Link available in the description of the original video. Subscribe: To catch up with Gordon Ramsay.