An P.
Yelp
Meat is meat, right? Wrong.
Sometimes you really want to get a treat and as we all know, good cooking takes technique, equipment, practice, and good ingredients. I miss the old German and Polish butcher shops in Chicago where you can find anything gourmet inside their doorsteps. High end butcher shops in Miami tend to be much more spartan and focus solely on the premium meat.
I've always hesitated stepping foot in here even though I've seen homies pick up mad steaks from here and feastin' and beastin'. I've probably checked out the menu several times and didn't go in. Luckily I'll have good friends and we stopped in to check the wares.
The only meat you'll see on display is a variety of big cuts of wagyu, picanha, churrasco, and others. They have menus everywhere but you'll catch some legendary A5 Wagyu, Australian Wagyu, and Tomahawk steaks if you're lucky.
Since my friend wanted to celebrate he grabbed 2 A5 Wagyu ribeyes, a tri-tip, bone marrow, and skirt steak. We got a giant sturdy bag of mega meat and went home with the goods!
A5 Wagyu refers to the meat quality and the marbling in the steak. I've never seen A5 Wagyu on a menu and my chef friends have often said they'd have to wait in line to get a cut of this heavily marbled ribeye. My friend shelled out $120 for a rib eye and I was feeling immense pressure to deliver and outstanding meal.
I've never prepared a steak like this before and asked the guy behind the counter. He said just cut a bit of the fat off the steak, throw it into the pan and sear each side for 2 minutes.
Using the reverse sear method, I threw it in the oven at 200 degrees 'til it was about 120°F. I then max heated up my cast iron skillet and waited. I set up clouds of smoke in my house and triggered off the smoke detectors and threw the A5 on for 45 seconds on each side while basting with butter while it cooked.
I pulled the steaks off and the long wait to let the meat rest began. The time flew by and gave me enough time to finish mashed potato and Parmesan asparagus.
Lo and behold - the moment of truth arrived. Did I over cook this to the land of medium and beyond? Did I squander the opportunity to cook with such a legendary cut of meat? Would I betray my friend's trust with subpar cooking?
The answers to all of these were a resounding hell naw! The first slice revealed a medium rare steak, pink, and dripping with melting fat. Many people refer to meat as melt in your mouth. I've never eaten anything like this in my life. Every single bite was gushing from all of the marbling, and this delicate rib eye revealed why it's so coveted.
It was a meal I'll never forget. Sometimes you spend insanely to get the steakhouse experience. At Josh's, I had one of the most memorable meals of my life and I have them to thank for it. Tremendous ingredients lie within their walls. You're just going to have to find out for yourself!!!