L'Univers FOODHUB · Recette · Wagyu
Bone-in Wagyu A5 strip loin: the showpiece cut
The showpiece cut: 2.5 kg on the bone, cooked over indirect heat to a 50 °C core, seared over the coals and carved in front of your guests.
A whole bone-in strip loin, over the coals. This is the showpiece cut: you bring it to the table before carving, and the bone keeps the meat tender as it cooks. Allow 2.5 kg for eight people, bone included.
Indirect heat: the only method that works
On a thick cut, direct searing burns the outside long before the center budges. So you work in reverse: gentle cooking beside the coals, then a final sear directly over them.
Here, a thermometer is essential. Aim for 50 °C at the core before searing: the temperature climbs another three to four degrees while the meat rests.
Step by step
- Temper for one hour. A cut that is cold at the center never catches up.
- Salt generously on every side, bone included.
- Cook over indirect heat, lid closed, for about 20 minutes, until the core reaches 50 °C.
- Final sear over the coals, one minute per side, keeping an eye on the flames.
- Rest for 10 minutes under a loosely tented sheet of foil, then cut the meat away from the bone and slice against the grain.
The tableside moment
Present the whole cut, bone side up, before carving it in front of your guests. The 1 cm slices, laid out along the bone, are served with tongs. Good salt and fresh wasabi on the side: nothing else is needed.
Mistakes to avoid
- Cooking it all over direct heat. The outside chars while the center stays cold.
- Skipping the thermometer. With 2.5 kg of meat, eyeballing it is not enough.
- Slicing right away. Give it ten minutes of rest, or the juices end up on the cutting board.
- Wrapping it tightly. Foil wrapped too tightly steams the meat and softens the crust.
Frequently asked questions
How much per person?
Allow 300 g raw weight per person, bone included, so 2.5 kg for eight.
Can you do it in the oven?
Yes: 45 minutes at 110 °C until the core reaches 50 °C, then sear in a cast-iron skillet.
Should you keep the bone?
Yes. It slows the cooking on that side and makes the presentation. Remove it only when it is time to carve.
Keep exploring
The cuts to pair with it
Tous les ingrédients de cette recette
3 produits de notre catalogue, ajoutés en une fois.
Ajouter les 3 au panier →Les coulisses, les arrivages et les recettes en vidéo :
@foodhubsupplyÀ lire aussi · Wagyu
Le garde-manger FOODHUB
Ce qu'il faut avoir sous la main pour cette recette et les suivantes : beurre AOP, sel, huile, condiments, eau de table.
