The host is showcasing a Japanese Wagyu A5 steak, considered the best and highest grading beef in the world, known for its incredible marbling. To enjoy this premium meat, the host shares his experience of preparing it three different ways.
First, he sous-vides eggs at 135 degrees Fahrenheit for an hour to pasteurize them, leaving the yolk creamy. Then, he prepares a special Japanese rice, learned from Master Sushi Chef Hiro, using a rice cooker and sushi vinegar.
The host then slices the Wagyu steak into three pieces, freezing two of them for 45 minutes to make thin slices, and cooking the third piece as a regular steak. He reverses sears the regular steak and grills the thin slices at high heat.
The host and his companion, Angel, taste the different preparations, including the steak with the sous-vide egg and the Japanese rice. To their surprise, the combination of the steak with the egg is a hit, with the egg adding a creamy texture and unique flavor. The host highly recommends this combination and encourages viewers to try it with any steak, as long as the egg is pasteurized.
Here are the key facts extracted from the text:
1. The speaker is cooking Japanese Wagyu A5 beef, which is the highest grading beef in the world.
2. Japanese Wagyu A5 beef is known for its incredible marbling.
3. The speaker purchased the steaks from Grand Western Steak.
4. A single Japanese Wagyu A5 steak can be enough for a family of five.
5. The speaker is preparing the steak three different ways.
6. The first preparation involves sous-vide eggs at 135 degrees Fahrenheit for one hour.
7. Sous-vide eggs are 100% pasteurized, leaving the yolk nice and creamy.
8. The speaker is using Japanese rice, which has a unique texture and taste.
9. The Japanese rice is cooked using a rice cooker with a 1:1 ratio of rice to water.
10. The speaker is using a special vinegar sushi rice seasoning, which was recommended by Master Sushi Chef Hiro.
11. The steak is cut into three pieces: one for slicing thinly, one for cooking as a regular steak, and one for using the fat to grease the grill.
12. The speaker is using a thermometer to ensure the steak is cooked to the perfect doneness.
13. The speaker is targeting a temperature of 115 degrees Fahrenheit for a rare to medium-rare steak.
14. The steak is not seasoned until the end, just before tasting.
15. The speaker is serving the steak with sushi-style rice shapes and sous-vide eggs.
16. The combination of the steak, egg, and rice is considered a unique and delicious flavor experience.
17. The speaker recommends trying the combination with any type of steak, but suggests pasteurizing the egg first.