How buttery can steak get? How does a highly marbled steak react when it's placed in a sous vide bath then basted with a compound butter? How much Wagyu Tomahawk is too much?
These are the questions we faced at the last La Carne Meat-up, which took place on Nov 7 and where 7 other meat connoisseurs joined me in answering them!
For better reference, see above 4 Rangers Valley WX MB9+ Wagyu Tomahawks.
What is WX?
WX is Rangers Valley Australia's Crossbred Wagyu line, slowly grain-fed for 360 days with intensive focus on crossbreeding genetics to get the best marbling possible. For more specifications on how Rangers Valley produce WX, click here.
Our host for the evening was again Mr. Nicolas Turrin, a culinary legend in many aspects, who already imagined what to do with the 4 bad boys upon seeing their photo and I quote:
" I would humbly suggest the following: I can start some or all sous vide early so that they are good to go by 7ish. I can season them simply with salt and pepper and a sprig or two of fresh herbs. When they are done I'll have the grill ready and hot and well as a iron stovetop plate for those who don't like smoke. I have tons of different salts and seasoning we can play with before searing. I'll also have fresh chimichurri and a compound butter for serving."
None of the group obviously had any objections to that! I then suggested we kept one steak simply seared on the grill, and the rest sous vide, so we could see the effect on the taste. Mr. Nick then suggested we cook one of the three sous vide steaks on a hot stovetop griddle.