Ribfingers - It is the first time I have tried Ribfingers, and even Wagyu...the taste was insanely good...mindblowingly good!
Recipe for wagyu rib fingers sous vide
WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo.
Ribfingers – This was my first time trying Ribfingers, and Wagyu at that…the taste was insanely good…mind-blowingly good!
However, they could have used a bit more time. I gave them 9 hours, but 24-48 hours wouldn’t have hurt them. They weren’t tough but also not super tender, but the flavor was outright insane…next time they’ll get 24 hours, and I’ll take it from there.
I bought the meat at Steak-out.dk, where I decided to try nine different Wagyu cuts in sous vide over nine days. I’ll be sharing all the results here on the site.
Servings: persons
Wagyu Rib Fingers Sous Vide
Ribfingers - It is the first time I have tried Ribfingers, and even Wagyu...the taste was insanely good...mindblowingly good!
Equipment
- Sous Vide
- Cutting Board
- Pre-Slicing Knife
- Gas Burner (Option 1)
- Grill (Option 2)
- Frying Pan (Option 3)
Ingredients
- 4 pcs. Rib Fingers Wagyu
- Salt and Pepper
Instructions
- Start by turning your sous vide on to 56 degrees Celsius (133 degrees Fahrenheit).
- The meat is fully cooked and ready to be eaten, but it needs to be browned.
- This meat is full of delicious fat marbling, so it does not require added butter/ghee/oil to cook it.
- I prefer one of the three methods below (you can easily use a regular frying pan and cook the meat for 30-60 seconds on each side):
- BlowtorchFull power, giving the meat 30-60 sec. on each side.GrillAgain, full power on the grill and cook the meat for 30-60 sec. on each side. Cast Iron SkilletCook the meat in a scorching hot pan for 30-60 sec. on each side.
- Serve immediately.