The Most Insane American Wagyu Steak I've Ever Cooked | Kenji's Cooking Show 

14:00 I'm just curious, but what would happen if you added gelatin to store-bought stock? I do make my own stock, but I'm curious if it's really worth it in the modern world of easily-purchased gelatin. I think Adam Ragusea said something like that in one of his videos: do we need to boil bones in the modern world?

You know it's good when Kenji literally can't get through his outro without stopping after every word to take another bite.

"This is...This is good" Perfect to indicate just how good it is.

8:40 Kenji made this amazing looking steak a mere 34 years after the release of Belgian techno anthem Pump Up the Jam

After the second bite and he didn’t really say anything I knew it was incredible. I’ve been there, not being able to stop eating or even give feedback. Happy for you, Kenji.

First bite: “Holy cow!" 👼🏻🐄 When the steak is so good your brain automatically lets out a pun! 😂

I don't think I've ever heard Kenji react to eating his own food like this before, that must of been good.

when i tell my friends to cook wagyu medium because of the fat content they think I'm an unrefined barbarian. I'm glad Kenji could clear that up for them :)

Anyone else TERRIFIED when Kenji moved that amazing steak with just a knife and fork?! What a pro! Steak looks delicious too

I really enjoyed today’s episode of Kenji cooks a $200 restaurant meal on his patio. Edit: To clarify, this is a *joke*. I enjoyed the video, like I enjoy all of Kenji’s other content. Seeing the final presentation I couldn’t help but think how much something like that would cost at a fine restaurant, and found the idea of someone casually cooking it in their backyard (that someone being a professional chef) humorous.

I love that you couldn't stop eating it to talk at the end 😂

never seen Kenji so amazed with his food before. i’ll be making this.

Thank you for always explaining the cuts of meat that you cook. I’m a professional cook but most viewers may not be, and it’s very helpful to hear the behind the scenes talk and the what and why

I always learn so much when you post a vid! Glad you had a "break" but also happy to see you're back!

I've never seen you so enamored with a dish as to not even be able to finish the outro. Well done, chef! Immaculate work!

Dear Kenji, you’re such a brilliant and unique talent and a special teacher. This is one of my favourite of your many, many fantastic videos. We all learn a lot from you. Keep on rocking in the free world. Love

So appreciative of all the extra dialogue as you're going along. You seem to answer my questions as they pop into my head. I know I'm not alone on that

Kenji, you are such an incredible pro! Whatever you do, you always do it to perfection and really all your experience shows. That meat looked INCREDIBLE! I love how you also always sprinkle some information and tibits in between! Thanks for another amazing video

Been binge watching ur channel lately. Love the educational culinary content.

I cook so many things that are NOT pizza in my ooni. I love seeing Kenji do it too. Hey Kenji! If you have the connections I've been working on plans for a carbon steel pizza peel. Or a flat skillet with a long handle. Call it what you will.

love watching you cook chef!

love you kenji so glad your back at it!

Looks so good. Usually Kenji takes one bite, says "mmm" and then it's goodbye. One bite was not enough with this steak!

If there's one thing this man needs, it's counter space! Next to the ooni, at the kitchen. This man deserves more surface area.

Kenji always does one at least thing in every episode that makes him such a pleasure to watch. The beef fat on the broccoli did it for me.

really enjoyed this one Kenji. Thanks

Nice, this is exactly what I needed for a Friday evening after a long day a work. Thank you for the great videos Kenji, and damn does that steak look insane.

After finishing Pump up the Jam at the same time, I was really hoping for an "Ace of Baste" follow up. Excellent stuff, as always!

BTW in Japanese, marbled meat is called " _shimo-furi-niku_ "(霜降り肉), which literally translates to "meat covered with frost".

What a gorgeous cut! Loved to see that you included some of the beef fat into the broccoli while it was roasting. When you've got garlic and thyme-infused wagyu beef fat, it makes sense to incorporate that into your roasted broccoli.

you inspire people to cook. appreciate it

Fuck yes. I’m here for this wave of new kenji content.

Three videos (plus several shorts) in one week! The Christmas season really is starting earlier this year! Lol

That steak looked soo good, I was really hoping you blessed that broccoli with that wagyu fat and you did 🙏🏼🔥 great to see you back recording great home meals

I’m jealous! Thank you for sharing, Kenji🙂

Nicely done, sir!

I'm gonna go there and there will be a line out the door. Thanks Kenji! For real, I want to try it now.

I have seen your article on SE about knives, I see in many of your videos a handmade Santuko seems to be your go to. Would love to see an episode on your home kitchen knife essentials (like you did with pans). Thanks love your channel!

Great to see most of my favorite RU-vid chefs all advocating for dry brining. I love it, especially when cooking the steak in a pan. You can get an unreal crust that way.

Looks amazing as always Kenji. I do also buy rotisserie chickens and use the bones and carcass to make stock with and will try what you suggested in the video.

Great video. Great pointers on how to dry brine a steak.,

I love this so much. Out of curiosity, if using a different cut (let’s say a tomahawk) and in a traditional oven, what temperature would you cook this at? Thank you for all of your amazing content 🙏🏻

That’s awesome!!! I wonder if you can do that process in the refrigerator with lesser cuts of meat like chuck roast/pot roast,

looks amazing, chef

Ah man I love Beast & Cleaver. Great neighborhood spot!

oh my... looks amazing!

My anxiety levels worrying about the plate flipping, when Kenji first cut it, went through the roof!

The only person I even bother liking videos for

In regards to flare ups. Sometimes they can be fun and make the best ever... Take a slab of bacon, cut it as wide as it is thick, grill these strips while constantly moving and dare I say dancing around the fire to avoid flare ups and soot. Then slice 1/4" thick and behold the best bacon ever, the Starburst candy shaped jewel of goodness that is the very pinnacle or pork. Crispy goodness on the outside and juicy pink goodness on the inside. Yo Cam! I did this first in your backyard in Aptos with a slab from the Corolitos Meat Market. I'd like to think you took notes and do this every cookout.

If too worried about flames due to dripping fat, just use indirect charcoal heat and bring low and slow (or even a pellet grill). Finish by searing it in a iron cast 2 minutes on each side. You get best of both worlds, charcoal smoke AND crust.

“ Hyper concentrated brine” has a delightful ring to it!!

that "omg" felt so good

Nice.. my co workers bought be an A5 wagyu ribeye for birthday last week. I let it rest to room temp, put some salt and seared n a hot cast iron. Thats it. It was like the best bite of a steak, every bite.

Thats such a treat!

That was epic. Great looking steak AND you cooked it in an Ooni Koda 16 (?) - it was an Ooni Koda of some sort. Still getting to grips with mine but this is something I want to attempt! Thanks Kenji!

awesome looking steak. for someone splurging on a really nice steak for the first time, would you recommend processing the steak into bite-sized pieces and cooking them individually to ensure the perfect cook and avoid potentially ruining the steak?

I'm also a big fan of pairing broccoli with steak. Usually if I have that much fat left in the pan I would either sear broccoli or small already boiled potatoes in it. By the time the side is done the steak will have rested enough for everything to come together simultaneously

my anxiety kicked up when you picked up that beautiful cut with nothing more than a fork and spoon.

Kenji, that looks AH-MAZING. Couldn't help, however, looking at that rendered beef fat again and again, dreaming of french fries. Lovely video as always, thank you. 😊

Recipe for those breadcrumbs please!! That seems like the perfect salad topper

This video is amazing

That temp probe is interesting. I wonder why the decision was made to calculate a modeled “core” temp to display to the user. Honestly, I’d probably rather have the live data from all 5 thermocouples. That way I could get an idea what the temp gradient looks like. Would be super useful for BBQ!

Great video and amazing looking steak! That’s a beautiful cast iron too, who makes it?

I wasn't hungry when I started this video, now I am

Love the pizza oven creativity

Oh man. I hope someone can make this for me one day!!. "This is...This is good"Perfect to indicate just how good it is..

Nice Wagyu Cote de Boeuf! I keep More Than Gourmet’s Veal Demi Glacé on hand at all times for quick “cheat” sauces as well as to fortify braises - awesome product.

I keep hoping that Kenji will adopt me. I like food science, grilling and literally anything that Sierra Nevada brews.

18:00 "holy cow..." quite literally!

@12:00 I like to let it rest quite a bit then do one final blast in the cast iron right before plating

I'd love to see more pizza oven based cooking personally. Might be more encouragement to buy one

I'm glad you still have the OG borken salt box

“Holy cow” was that an unintentional pun, hahah

I’d like to attend Kenji’s bovine anatomy class in person next time

You gotta get the spinalis at Bateau when they have it. I believe it is one of the cuts they offer...

Take a shot every time Kenji says 'low and slow'

That is insane!

Amazing !

Remember, you can always put your cast iron pan on the bbq as well.

@kenji why do you not use your Otto to sear? Would like to see some tips for using an Otto!

This is something that I'll try with my ooni. I have a question about the broccoli: why not toss it in the cast iron skillet with the thyme and garlic removed? Maybe I'd drain the fat first, but the beef fat flavor on the roasted greens sounds so good.

mouth watering

Do you dry brine before using sous vide?

You could sear in a pan then put on the cooler side of a grill to prevent those flare ups right?

is there a reasom not to pour the rendered fat from the pan onto the steak while its resting?

I can't take it. My mouth is drooling.

Steak looks effin’ wild, mate. 🤙🤙🤙

That steak literally made Kenji speechless

Holy cow indeed! Great steak!!

that thermometer is neat! does it have a distinct sensor at the base to monitor the temp of the oven, like the Meater? That is a nice feature...

Wouldn't this be a good candidate for the reverse sear method?

The greatest looking steak in the 34 years since the release of belgian techno anthem pump up the jam

“Holy cow!” LOL. 😂

What was the relative cooking temp and time for this? Did I miss it in the description?

Hey Kenji, could you add powdered gelatin to store bought stock to bring it up to the same level?

10:50 that whistle is such Grant Crilly energy

Ultimate 🥩 cut ! That’s gangster 👍

I am really interested in resting methods. I know to put meat on something that does not conduct heat like wood or wire rack, but what about the top? Is uncovered best? Foil cover (smush down sides)? Foil tent to keep air space inaide but little venting? Foil tent with some side venting? And does foil mean you have to rest longer? And does it lead to more carryover cooking, to be accounted for? I understand covering makes crust less "crispy" and I would be okay with that since flavour would persist. Wondering if foil covering is a waste of time. I was thinking it might help keep it warm for longer post-cook prep time which always seems to be a challenge.

If you have a heat deflector for your grill that would work for a cut like this

That's a real pretty steak. Thanks for the knowledge!