wagyu

Wagyu Smash Burger

What’s Cooking in Gail’s Kitchen? Food Plating: Wagyu Smash Burger! Has anyone besides me noticed the growing popularity of smash burgers? It seems every sports bar menu raves about the monstrous sandwich with unbelievable crispy craggy edges followed by umami crunch. In my day, it used to be called a burnt hamburger because Dad got distracted watching the game. Not so any more. With an interior juiciness that runs down your chin, you can’t help but be satisfied. Most times, once it is assembled, this is a two-handed burger addiction you can’t put down. Burger World take notice, you just got a new member of the smash burger club. 

WAGYU SMASH BURGER

Ingredients: 

2 pounds of Wagyu beef, ground

4 slices provolone cheese

1/2 teaspoon sea salt

1/8 teaspoon black pepper 

1/4 teaspoon seasoned salt

4 brioche buns, sesame seed tops

4 teaspoons butter, room temperature 

Instructions: 

Place an iron griddle on the grill grates. Close the lid and preheat the gas grill to 450°. Form the Wagyu beef into 4 balls. Using a wide heavy spatula, press down firmly on each ball to make an even pattie as thin as possible. Sprinkle both sides with sea salt, black pepper, and seasoned salt. Transfer the patties to the iron skillet. Cook for 2-3 minutes, or until the edges are brown and crispy forming a crust on the bottom. Flip and add a slice of provolone cheese. Cook for 2 minutes longer to melt the cheese. At this time butter the cut sides of each brioche bun. While the cheese is melting on the smash burgers, place the buttered buns on the grill to toast. To serve, stack the cheesy smash burgers on the toasted buns. Add desired toppings including lettuce, tomato, mayonnaise, and condiments. 

Wagyu Filet Mignon

What’s Cooking in Gail’s Kitchen? Time To Eat: Wagyu Filet Mignon! The secret to grilling medium-rare gourmet steaks is high heat, room temperature filets, and “resting” before serving. The buttery rich flavor and tenderness of Wagyu steak comes naturally with its marble-like fat content. As Wagyu grills, the smoky flavor is absorbed while the outer edges get crusty to hold all those fabulous juices. Avoid overcooking. It’s always easier to place them back on the grill for less rare results.

WAGYU FILET MIGNON

Ingredients:

4 Wagyu filet mignon steaks

1 teaspoon kosher salt

1/8 teaspoon black pepper

4 dabs of butter

Instructions:

Remove Wagyu filet mignon steaks from the refrigerator one hour before cooking. Preheat a lightly-oiled gas grill to 500°. Season the steaks on each side with kosher salt and black pepper. Place steaks on the grill; close lid. Cook for 5 minutes, then flip over and cook 5 minutes longer. An instant-read thermometer inserted in the center of the steak should register 125° for medium-rare. Remove steaks and transfer to a cutting board. Allow them to rest for 5 minutes. Top each Wagyu filet mignon with one dab of butter. Serve.

Wagyu Gourmet Hot Dogs

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Wagyu Gourmet Hot Dogs! The buzz word among steak aficionados is “Wagyu”, which is basically premium quality highly marbled beef that comes from Japanese cattle. American Wagyu is a crossbred mix of angus beef as well as a variety of wagyu. It’s not as pricey as Japanese Wagyu or Kobe beef. Either way you spin it, the rich, buttery taste practically melts in your mouth at first bite. Granted, it’s not an everyday menu item, but on occasion it is certainly worth the extravagance.

WAGYU GOURMET HOT DOGS

Ingredients:

8 wagyu beef franks

3 tablespoons salted butter

8 brioche top-slit hot dog buns

Instructions:

Preheat the grill to 400°. Arrange Wagyu beef hot dogs directly on the grill grates. Close lid. Cook for 3 minutes; turn and repeat until the internal temperature is 150°. Set aside. Turn the grill off. Brush the inside of the brioche buns with salted butter. Put buns on the grill shelf to gently warm and toast. Serve immediately.