Grilled Wagyu Steak

The Hubs and I have never really celebrated Valentine's Day. Not even when we're dating. We don't need no Valentine's Day to date each other or be romantic. Most of all, we don't fancy getting fleeced by overpriced, sub-par Valentine's Day set meals. Plus, the hordes of lovey-dovey, bouquet-toting couples who seem to throng every restaurant establishment out there are quite nauseating. Instead, we usually just dabao cze char and chill in the comfort of our own home. BUT, we make the exception for Valentine's Day presents. Presents are de rigueur of Valentine's Day. (Actually, we just find any excuse/occasion to get/give presents, heh) This year, the lazy me simply went online and got the Hubs a couple of berms from Zalora SG. Hassle-free, crowd-free, and best for last-minute gift-givers because they deliver it right to your doorstep the very next day!

If you, like us, abhor the cheesy artificiality of Valentine's Day, I would suggest cooking for your other half. It's more intimate (ask your folks to give you some time alone if you live with them), scores you more brownie points, and appreciatively cheaper than all the set meals outside!

This is my idiot-proof recipe to grilling a steak for Valentine's Day dinner. It's red (well, it starts off red at least, and it's usually reddish in the middle after grilling) so the food itself is pretty much in line with the Valentine's Day colour theme.

You start off with a really good piece of red meat, and then it's all about timing, salting and resting. Recommended sides are sauteed spinach and baked portobello. Pair with a bottle of red, some strawberries, and voila, you've got an impressively thoughtful, yet almost effortless, Valentine's Day dinner!


2 rashers bacon (you can use back or streaky)
Frying oil
Steaks (we prefer wagyu because you really can't go wrong with it. Even grilled well done, it's still meltingly juicy)

1) Take steak out of refrigerator and leave them at room temperature, covered for hygiene purposes, for 20 minutes.Salt liberally on both sides.

2) Brush grilling pan with 1 tbsp. of oil and a cube of butter.

3) When oil starts to shimmer, add bacon.

4) Once bacon renders its fat and becomes crispy, set aside to crumb as topping for baked potatoes.

5) Place steak on pan for 15 seconds. Make sure the pan is really hot and oil sizzling, you want to sear it quickly.

6) Rotate steaks 90 degrees, same side up, for another 15 seconds. This is done to get that gorgeous criss-cross pattern.

7) Flip steaks over and do the same as steps 4 and 5 above.

8) Transfer steaks to cutting board or plate (away from direct heat source), and rest for 5 minutes, before slicing. Resting allows the juices to redistribute evenly throughout the steak.

I've mentioned before that we get our steaks from Meidi-Ya supermarket. But if you plan early, you can also opt to get wagyu from Meatlovers, delivered right to your doorstep within 2 days of your online order. As a wholesaler without the rental overheads of a storefront, they're actually cheaper than Meidi-Ya. 

Variations for USDA steaks (they are thicker and less fatty than wagyu and so require more cooking time):

- For medium-rare, grill for a total of 5 mins on each side to achieve a final internal temp of 58 degrees celsius.
- For medium, grill for a total of 5-7 mins on each side to achieve a final internal temp of 60 degrees celsius.
- For medium-well, grill for a total of 8-10 mins on each side to achieve a final internal temp of 65 degrees celsius.

1 comment:

Oysterdiaries said...

omg the char looks SO GOOD!!

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