Sous Vide: American Wagyu Strip

Merry Christmas to us! A friend of ours shipped us some American Wagyu from Holy Grail Steak Company and we were pretty excited about trying our first American Wagyu steak.

You will be surprised by this, but we went pretty simple with the ingredients.

  • Fresh Himalayan Sea Salt
  • Fresh Cracked Black Pepper
  • The Steaks!

Some may disagree, but honestly they didn’t look all that great. I’m not sure what I was expecting but the color just looked off to me. After seasoning them, we vacuum packed them and let them sit overnight in the refrigerator. 

We cooked these at 131 degrees for 2 hours.

Once I pulled them from the water and opened them up, I made sure to pay them dry to remove any excess moisture which could impact the searing process.

If you’re paying attention, you’ll notice that I snuck a nice little cut of Filet Minion in there as well. This was part of the package we received from Holy Grail Steak Company. We hit that with the same ingredients as the American Wagyu and let it cook alongside the strips for about 90’ish or so minutes.

As I always do, I seared all three steaks with my Flame King Weed Torch from Amazon. This is, hands down, my favorite way to finish off my proteins. I do roughly 30 seconds per side.

After I finish searing, I like to let the meats rest for a few minutes before I cut them up for the family. No real reason as to why I do it, just something I’ve always done when cooking steaks. The finished product looks pretty damn good!

The taste of the American Wagyu was “decent”. The first few bites were pretty good and then I just found myself going, “Ehhh…”

I’m not sure if it wasn’t a good cut, but it was pretty tough and chewy, which is not what I would have expected from American Wagyu cooked sous vide. I’d probably give it another shot someday and see if the second time is the charm.

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