…by Ken Giustino…
While speaking to Vincent I could tell that he was passionate about his product. He explained that he sold only Wagyu beef that is raised for twice as long as conventional steers and given a special diet for the last year and a half before it goes to market. Then Vincent ages enough inventory for his customers for 28 days. He explained it’s a process he has been performing many years and that’s why his beef graces the tables of the USA’s best steakhouses.
Since our first meeting, we’ve had the Porterhouse, Filet Mignon, and NY Strip with friends. Everyone thought they were absolutely delicious, tender and flavorful. My favorite was the Porterhouse, it was bursting with flavor and juicy. The Filet Mignon was so tender and delicious that it was also a favorite; you could cut it with a fork. The NY Strip was quite marbleized which made it very tender and juicy as well, and our guests loved it. I’ve also sampled the Kobe Japan BONE-IN Cowboy Ribeye. These steaks are out of this world, and when talking about the Kobe, Vinny says “They are like heaven!”
Vinny said to cook the Kobe on a black iron skillet for the best flavor and that the best skillet for steaks is heavy for even heating. I like to use for my dad’s Cast Iron Flat Griddle Pan. It’s been in the family for over 70 years and as dad always does, it’s in mint condition.
Contrary to what one might think, the heavily marbled, incredibly rich, Wagyu beef is a heart healthy option. According to the literature, the longer growing process of Wagyu cattle 28-36 months vs. 18 for conventional steer, allows them to grow more naturally and healthfully. After 18 months of grass, they switch to a specially blended finishing diet which creates the intense flavor, much higher Omega-3 as well as Omega-6 fatty acids than Angus beef, and abundance of intramuscular fat. Although Wagyu beef contains more total fat, it’s monounsaturated fats that are shown to support heart and vascular health.
“What does all of this mean? It means that you can enjoy the most tender and flavorful steaks AND get the benefits of healthy fats at the same time.”
To prepare, season steaks with salt or the seasoning of your choice (I like to use Celery Salt) then brush them lightly with oil. Place in a very lightly oiled pan, preheated on medium/medium-high just before the oil reaches the smoke point. Cook for approximately 3-6 minutes until they develop a char. Turn and repeat on the other side. Check doneness with a meat thermometer. If not finished, reduce heat and continue cooking until meat reaches desired internal temperature. If the pan gets too hot while cooking, simply remove from flame and move back once smoking stops. Always let steaks rest at least 5 minutes before serving.
The Cowboy Ribeye is great on the BBQ, also brush steaks lightly with oil and I also used the celery salt for seasoning. Place on a preheated grill over high heat for approximately 3-6 minutes until they develop a char. Turn and repeat on the other side. Check temperature with a meat thermometer. If not finished, move to indirect heat and continue cooking until meat reaches desired internal temperature. Again, always let steaks rest at least 5 minutes before serving.
The Cowboy Ribeyes are 32oz. and close to 2” thick so the only way to guarantee a perfect steak is to use a thermometer. According to the directions that come with the steaks, they should be checked frequently, as a few minutes can be the difference between rare and well done. If you do not have a meat thermometer, slicing off a very small section of the steak to check is preferable to overcooking.
Remember, you should always let your steak rest before serving at least 5 minutes to ensure the juices stay in the meat and the cooking process finishes.
130-135 degrees: Medium Rare
135-145 degrees: Medium
145-150 degrees: Medium Well
New York Prime Beef offers a wide array of steaks dry aged to perfection and carved by an expert butcher to provide you, your family, and friends with the best steak they’ve ever had. As Vinny said “The Best Steaks on the Planet.”
These superb steaks are delivered fresh to your home; they are sent overnight in a cooler with ice packs, aged and ready to eat. Currently the only Montauk Restaurant to exclusively feature New York Prime Beef on their menu is Shagwong, go in and see for yourself how delicious they are!
For additional information check out their website: www.newyorkprimebeef.com.