Monday, 4 January 2021

My Wagyu Steak New Year Lunch

 


I guess we are all done wishing each other a happy 2021. Now we carry on with our routine and strive for a better year ahead. Be positive!

After my lousy less that stellar new year eve dinner, I wanted to eat something good on new year day itself.
 
Quite recently (as in last year hah..hah...) I spent an obscene amount of money (how much, I forget) on prime cuts of steak. Here look.


Among them was this Japanese Kagoshima A5 Wagyu.


Ooohhh... look at all that fat marbling. With my trusty cast iron pan, I was able to cook me a wonderful slab of precious steak. This one I won't dare to order at the restaurant lest I faint when the bill is presented.


It was a rather thin slice of steak and I cooked it for about 1 minute 30 seconds each side. Even then, it was a tad overcooked.


But.... Oh me God! It was still so good! 


Tender, juicy, succulent, melt-in-the-mouth. Another incentive to work harder this year so that I can enjoy this again. That was a magnificent start the the new year.

Meanwhile, I put my air fryer to good use.


I roasted chicken breasts, my least favorite part of the chicken but was really pleased that these turned out moist/tender and delicious. 


I also roasted some asparagus (yes, some were to accompany the steak).


And my favorite roasted broccoli and cauliflower.


All these went into my food prep for the weekend.


I want to make an effort eat better and healthier this year, more home cooked food and less eating out. I need to save up for the Kagoshima Wagyu, remember? hah...hah....hah...

22 comments:

  1. Nice! How much was that small size of wagyu? I only go for the Aussie ones, cheaper...more affordable. We had a very very simple New Year's Eve dinner, blogpost on it coming up real soon. Tomorrow, I think. LOL!!!

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    1. I was feeling a little indulgent and splurged on the Japanese one. I'm sorry, I misplaced the invoice and I am not able to tell you the price.

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  2. I would want to wagyu beef. Haven't taste it yet. Not cheap.

    Good to cook our own.

    All the best in this new year.

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    1. Now I prefer to cook my own so that I get the correct doneness. All the best to you in this new year too!

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  3. Good that you enjoyed your steak! I ordered delivery one thin steak from a new cafe and specify medium well and it arrived pink in the middle. I ate one piece with some pink juices oozing out and felt like a barbarian. Think maybe it is time I consider not eating steak at all to not feel so savage. Lolx!😅

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    1. hah..hah...hah... barbarian! I still feel a bit geli to eat if it is too rare.

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  4. shioknyer with wagyu steak!!! I m drooling here....My last steak (medium rare) was some 3 years ago!

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  5. Wah, you bought a very impressive stash of steaks! I think these were from the same supplier you once bought from, right? I can't remember the name though. Are they all wagyu? Must have been pretty expensive. Your steak look glorious (but maybe a bit too fatty for me) but can you be full on just steak without any carbs? P/S: When you sprinkle sesame seeds on your food, are they direct from the packet or do you need to toast them first.
    How long do sesame seeds last and do you need to put them in the fridge for storage? I don't use sesame seeds all that much...I usually need only a little but the balance always grow moulds when I leave them in the pantry.

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    1. Oh no, not all wagyu, I will be bankrupt! hahahaha!!! Only two were wagyu and the rest Angus. Yes, I bought from the same supplier The Honest Butcher by Chef Nickt. You can whatsapp him at 012 628 6804 if you are interested. But buy your cast iron pan first ya.. hah..hah... I am full with just proteins and veges. You are just like my partner, no carbs means not full hee..hee..

      I toast the sesame seeds first and store them in the fridge so that they stay fresh longer. I also store the raw ones in the fridge. They keep better that way or else the become rancid very fast.

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    2. Oh, thanks for your tip on the storage of sesame seeds. I know now that I have to toast them first and store in the fridge to prolong its freshness.

      After hearing from you how heavy a cast iron pan is (you have to lift with both hands), I'm not so keen in getting one anymore as I also hear you have to season (as in wiping it down with oil) the pan occasionally to keep it at its optimum.

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    3. Actually seasoning the pan is not difficult at all. After washing, you towel dry the pan and then set it on the stove until it is very hot. Then you apply a little bit of oil (perhaps a teaspoon) and use a kitchen towel to spread the oil on the entire surface of the pan. Then let it continue to heat for a minute or two and then off the heat and leave it to cool down. I do that to my cast iron wok as well to keep the surface non-stick.

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  6. I tasted one bite before in Japan... not that I ordered it...my brother did and gave us a bit to try... hahaha... one bite also can be very costly one!

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    1. hah..hah.. yes, wagyu can be a very expensive bite!

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  7. I had plain porridge paired with fried egg and luncheon meat because we reached home rather late from Penang.

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    1. Your dinner sounds like what my partner would enjoy!

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  8. Glad that you cooked your steak just right and you enjoy the steak. The expensive cuts of steak will be wasted on me because I don't know how to enjoy medium rare steak.

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    1. You are like my mum, her steaks must be well done.

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  9. OMG!!! So delicious looking wagyu beef! The Japanese one are definitely the best in the world!!! Don't worry about the prices as we live only once! It is near 1.00pm and this post makes me hungry la.

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    1. Ask your boss to belanja you lah. LOL!

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  10. The roasted chicken looks tender, moist and delicious as how you described it. I want! Asparagus and broccoli are two of my favourite vegetables.

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