australian wagyu MBS 6/7 – mushrooms & onions

mmmm was having offer on grain-fed ribeye at S$29.90/kg. i bought some earlier & did 1 of my best pan-grilled ribeye steak, tagliata di manzo for RI buddies 10pax dinner on 24.3.2014.

offer ends on 31.3.2014, so i decided to get some more. it turned out 1.5kg more! it’s quite ok really. i can put most of it in the freezer & eat 1 month later…haha. 🙂

i needed S$50 to get free parking at west coast plaza so i need not rush & try to get to the car before 10mins grace was up, so i picked up a 220g piece of wagyu MBS 6/7 to make the goal past S$50.

australian wagyu MBS 6/7

australian wagyu MBS 6/7

australian wagyu MBS 6/7 – mushrooms & onions

decided to cook the wagyu steak in the evening. for the side i used what was in the fridge – a leftover 1/2 yellow onion, & 1/3 of an open packet of shitake mushrooms (about 50g to 60g) in the chiller.

the technique is quite simple – very high heat (so vegetable oil best as higher smoke temperature than lard or butter or olive oil) & i usually flip once (can add butter at this time if required) or if the first side is not charred enough, i flip a second time. the charring, maillard reaction, gordon ramsay method and heston blumenthal’s video on resting of the meat were discussed in the post tagliata di manzo. 🙂

for the evening, i had a beautifully charred wagyu steak, rare to medium rare. simply heavenly! 🙂

my wife’s friend bought me a torch some weeks back when they came for dinner. i have not tried it out yet. will probably do on some of the grain-fed ribeye later, and experiment on the japanese aburi (烧) & torch recipes.

c.h.e.f andy