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Wagyu Flank Steak!
Posted on 10/18/23 at 9:17 pm
Posted on 10/18/23 at 9:17 pm
I always buy prime NY strip for steaks (or filets if the +1 is eating). Was at H-E-B and came across wagyu flank steak. About $22 for 2 decent sized pieces.
Marinated these for about 6 hours since flank is so lean with a recipe from Traeger.
Grilled on the Weber about 5-6 min per side at 450.
Came out delicious and buttery. I’m thinking I’m strictly only going to buy wagyu for all of my beef from now on. Anyone dislike it for any reason?
Marinated these for about 6 hours since flank is so lean with a recipe from Traeger.
Grilled on the Weber about 5-6 min per side at 450.
Came out delicious and buttery. I’m thinking I’m strictly only going to buy wagyu for all of my beef from now on. Anyone dislike it for any reason?
4
Posted on 10/18/23 at 9:21 pm to Hou_Lawyer
That does not look like wagyu. Where did you get it from?
Edit HEB
American Waygu ?
Edit HEB
American Waygu ?
This post was edited on 10/18/23 at 9:25 pm
Posted on 10/18/23 at 9:29 pm to t00f
Yes - HEB; American
I’m guess the Japanese one would be 3x as high but I wouldn’t spend that unless it’s at a steakhouse
Any issue w American wagyu?
I’m guess the Japanese one would be 3x as high but I wouldn’t spend that unless it’s at a steakhouse
Any issue w American wagyu?
Posted on 10/18/23 at 9:32 pm to Hou_Lawyer
It’s just not regulated I am sure it was delish but there was none of the high fat content in the meat.
Also, I suggest flipping every 30 secs to avoid the gray rings.
Also, I suggest flipping every 30 secs to avoid the gray rings.
Posted on 10/19/23 at 10:43 am to Hou_Lawyer
Looks freakin awesome.
Posted on 10/19/23 at 10:51 am to Hou_Lawyer
Just a tip, from the photos it looks like you cut the beef WITH the grain rather than against it. This leads to a much tougher chew.
But I can't tell for certain. I'm on my cell phone.
But I can't tell for certain. I'm on my cell phone.
Posted on 10/19/23 at 11:00 am to Hou_Lawyer
That steak looks oddly shaped for a flank steak. I guess it's just heavily trimmed? Most the flank steaks I've seen have tapered sides. Or maybe it's just thicker and a different cross section.
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