This is a giant wagyu steak. To be more specific it's a 36 ounce bone-in
marbling score 7 ribeye Australian Wagyu. It's by far the most impressive steak
I've ever laid out on my cutting board. The marbling of the steak is impressive.
But at the same time it's perfectly balanced, the ratio of fat and meat is
perfection. You've seen me cook Japanese Wagyu A5 before. Even though it's the
best steak in the world those are very rich. However going back to the giant wagyu
because of its meat and fat ratio I can eat the steak all by myself.
A bone-in rib eye Wagyu is extremely unusual it's also impossible to find.
Butchers always removed the bone, so finding a treasure like this is awesome.
So you can have a better idea how giant the steak is here it is on my hands. It is
two and a half inches thick of solid meat butter. When I say meat butter I
mean it as I'm handling it it's starting to melt on my hands. With that being said
I want to make sure that it does not fall apart on me when I'm grilling it.
And for that I'm gonna be using butchers twine this will ensure that the cap will
not separate from the eye keeping the steak fully intact into its 100% cooked.
When you're dealing with such high-quality steak like this you don't
want to use any crazy flavors or additional seasoning, it is important to
keep it simple, so I season it with salt and freshly ground black pepper.
Since the steak is so large I like to season my board and roll the edges to
ensure everything gets seasoned. The last thing you want is to unseason a beautiful steak
like this. To enjoy this behemoth of a steak I'm also going to be making a
delicious bacon popper that are extremely easy and fast to make. I'm
pretty sure once you make it once you're gonna be making this all the time. And
here's how to make them. Start by cutting mozzarella in small cubes to be more
specific I cut them in 1 inch thick. Remember exact amount in ingredients
always on the description down below for you. The second ingredient I need to use
for these poppers are southern style butter biscuit dough. Yes these are the
pre-made ones they work perfectly for this dish. If you want to make it from
scratch you can do that as well but this just makes it easy. After opening up the
package I like to split them in half. As you can see these are the ones that have
cheddar in the middle, if you don't find these the plain one works just fine. Then
you just kind of open it up and put your cheese right in the middle. Close them
nice and tightly and wrap the bacon around.
The key is to use only one toothpick to make this happen. You might have a hard
time on the first one, but once you've done a few you get a hang of it and it's
not a big deal. And once I was done this is what they look like. Now there's left
to do is to fry them up at 350 degrees Fahrenheit until they are all golden
brown. And let me tell you these are amazing, gooey melty cheese, delicious
bacon and something you can do it in minutes. But with all that being said now
that we have everything ready I'm going to be first putting a beautiful sear on
the steak. Once that's done I'll be cooking it in indirect heat until I
reach an internal temperature of a hundred and twenty degrees Fahrenheit.
I want it rare to medium rare you don't want to overcook a beautiful steak like
this. And to make sure that happens I'll be using my wireless thermometer. But now
I say it is enough talking and it is time to cook it. So let's do it!
All right everybody this is our beautiful steak and our little poppers
here. What do you think Angel? Those poppers look good. Yeah if you notice we don't
have a lot anymore and that's because Angel already stole few of them, my kids
stole a few of them there's only four left.
They are absolutely fantastic. They're irresistible. And then I as soon as they
come out the actual. They ooze oh so good. Yeah we're talking about a let's try one for them yeah.
The great thing about these is that it's super easy to make.
Anyone can make them, there's no secret about it and you want to eat them while
they're still very very hot yeah. Yeah they're not that hot anymore. Yeah of course but here I got some nice
footage they saw it what it looks like hot. You pull it off,
off and you just see the cheese is oozing oh it's so good. It's so amazing.
Alright we're gonna give it a try let you guys know what we think that we
already tried it a hundred times.
It's still good. Even when it's not hot hot.
Even though it's not super hot right now it stills amazing. I mean come on it's
biscuit bacon and cheese. Can't go wrong. And on top of that you grab everything
and you deep-fry it! Come on, come on. If you don't think this
is amazing then I don't know what it is. Okay enough
with the poppers let's leave that to the side, cuz I I know they're fantastic. I'll let it go.
We don't have that many anymore. Anyway , we have a beautiful steak here you ready to try the steak?
Yeah. You know what this is? Tomahawk. Yeah bone-in ribeye. Now what kind.
I don't know what's Kayla's favorite steak? Kayla is his girlfriend by the way.
Australian score 7. Australian marbling score 7. There you go.
I thought they didn't make it with the bone in. That's right I told you that they
don't. They don't make it with the bone in and the reason being is that think
about it you're gonna pay some good amount for with for the steak then you
have the bone it's not very popular right. So normally they just shave the
bone off. That's why you don't see Japanese Wagyu a5 with bone-in but we
got lucky because I have the right connections aka my meat dealer. He hooked me up. Emilio!
Anyway we're talking too much about this steak. Are you ready to try it? I'm gonna go right here.
Let's go in. This is like ah. You know alright when you're cooking this high
grade of a steak you cannot cook it medium or medium well, it needs to be
either medium rare or rare. That's how I feel about it, because if you cook it
medium or well-done then you just you know we're gonna lose everything.
I like that medium medium-rare area. That little area is good. I thought you were
gonna say medium. I was like what. No no. You took a while to say medium rare. Medium rare,
Medium rare it has to be. That's my section. That's medium rare to rare is me.
Some depending on the steaks I like it rare and most of the time I like medium
rare just like this. Anyway medium rare is where to go, don't overcook the steak
ever everybody. Cheers buddy! Cheers!
That is meat heaven. No it's delicious! mmm Wow!
Put it in. You are you actually
putting it in. Make a little wagyu sandwich go for it. I'll wait for you. I didn't even think about that.
A little wagyu sandwich everybody this is gonna be amazing.
You know it true what they say bro. Old people a little bit wise. You're
calling me old bro. No I would never. call you old. See that's what happened when
you call people old. The wagyu runs away to me.
Cheers. Little wagyu sandwich everybody. Cheers!
Okay I'm gonna say this right now. Tell me. Wagyu, whenever you make it
usually one you want to make it with something that will go good with it. Yeah.
So you can have a little meal. Exactly. You can't go wrong with rice. Rice is
the perfect mix. Rice is always the bread and butter right yeah
for wagyu rice period. I agree. But a close second if you ask me is anything with
bacon. I agree. Anything with bacon it and you add it
to the Wagyu, I think that's an awesome combo. Wagyu maybe it's just me I just
think it's such a good combo. The deal with Wagyu is that it has a lot of fat
you guys saw it extremely juicy in a wonderful steak so having something else
that will absorb all those juices and make it moist like a bread or pao de queijo
or or you know like angel said rice.
That's why Japanese people do it they know how to do it correctly they put
always eat it with the rice cause it absorb those juices and it makes a
wonderful combination. And doing a little something like this I think it's perfect
because this is a showpiece steak right. You're not gonna eat this steak by
yourself. It's something for you to try and enjoy with your entire family. Making
little poppers like this you will actually last a lot more than one steak
you can have like you know six seven people tried or maybe just one Guga you know.
If it was a Japanese wagyu A5 we couldn't finish it.
Ha, ha.
It's nice, it's rich, it's wonderful. It is a steak to share the only reason you would cook
it with the bone in for my opinion it's for a nice beautiful show and have a
beautiful presentation for your family. Anyway guys this is the result that we
got from Australian marbling score 7. I hope you guys enjoyed this video.
If you do enjoy it be sure to give it a thumbs up. If you're not a subscriber
be sure to subscribe for future videos. Remember if you're interested in
anything I use everything is always in the description down below. Thank you so
much for watching and we'll see you guys on the next one. Take care everybody bye bye.
Now we need to sell a little bit more of your shoe collection so we can buy more
steak. No that's enough. Yes. My car, my shoes. No your car's
gone. Only two. You don't need car, you don't need car. You don't need shoes. Yeah I do.
Who needs that many shoes, have a hundred shoes. I don't. Yes you do. No I don't.
Who has hundred shoes Angel? I don't have a hundred. How many do you have? Maybe like
ten. No. No 10 times 10. No. Shoe collector everybody.
Put a comment down below if you want to see him sell all his shoes so that we can buy more
wagyu yeah. No I literally have like 6 pairs.
I might just put them all on ebay might just put them all on ebay.
You already sold like half of them - we out everybody, take care bye bye.