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.