Oh my - my freezer diving really paid off. Chef David Nelson gave us a Wagyu steak while we were visiting them in Mesa, AZ and we had it today with....get this!!
I found a pkg. of Creamy Polenta in the freezer that was dated 3/15/12 - 2012!! Over a year old.
So heated it up with a little milk. And, it was great.
But, the star was the Wagyu steak - the first I've tasted and cooked! Thank God I googled "how to cook Wagyu beef," cause you don't cook it like other beef.
"But if you prefer you steak tranditional, thick and medium rare, a pre=heated cast iron skillet is what you'll need. Wagyu doesn't need much in the way of seasonsing - perhaps a small sprinkle of sea salt, ground black pepper and a smattering of olie oil (this is what I normally do with steak). Sear the steak for around one to 2 minutes (depending on thickness) on both sides before placing it in the oven for around 8 minutes."
So, this is the method I used - I seared the steak on one side for 1 minute, turned it over and while it seared on the 2nd side, I inserted a remote temp. probe and quickly put it in a 475° oven. Have no idea how many minutes - I just stood beside the temp probe and pulled it as it hit 117° - removed it from the hot griddle to a cutting board and it still increased in temp to 126°!!! I was sure I wasn't going to be happy with this, but it was just gorgeous!!!
Wow, is Wagyu ever what everyone has been talking about for years. I'm so anxious to get some more from Chef Dave.
And, to top it off, we had a bottle of Tobin James Dusi Vineyard 2010 Zin. As Lorraine used to say, "WOWZA!!"