4.5# piece, thanks in advance…
3 days in fridge marinated in bag containing a bottle of Wishbone Italian dressing. Sear on all sides on grill, then finish on indirect or in oven. Don’t go past medium rare.
Cook it quick. Anything beyond rare becomes wasteful.
No way I’m baggin’ this in wishbone, it was expensive!
My local Japanese butcher whom I buy from frequently only has one recommendation - season with salt only and quickly cook on a very hot skillet. I always disobey the seasoning part and crack some fresh black pepper with the pre-seasoning.
Marinate in soy, garlic, red wine vinegar, black pepper and a splash of Worchestire. I have scored the meat on both side with conventional LB, unsure if needed on Wagyu.
First Book a Flight to Miami . Second Call me from the Airport !!!
Mixed bag food + wine. Got a nice sear on both sides via open 600° Weber BBQ after simple olive oil & good salt prep. Then just did 10 minutes/side on low heat, like 300° BBQ closed.
Meat came out traditional rare, not black & blue. Honestly a bit tough to chew, not to cut. Maybe I sectioned the slices improperly though I did try to maintain a 45° angle. Way better today for lunch as sandwiches.
2008 wines uneven too: Cayuse just killa and a bit funky, blind I would not have guessed Cabernet Sauvignon. Just a great showing for this 80% Cab and 20% Merlot WA bottle. Maybach seemed a touch purple, dense and monolithic in comparison. Maybach considerably better today, there was no Camaspelo left for today. Both wines got 3-4 H in decanters.
I do $30/lb Wagyu tritip in Wishbone and it is awesome.
Trying this next time for sure.
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