Wagyu Challenge RIBEYE vs NY STRIP vs CHUCK

Presenter / Channel

• Max (“the meat guy”) is the main source of technique and cut knowledge in a cooking challenge hosted with another cook/host.
• Video title: “Wagyu Challenge RIBEYE vs NY STRIP vs CHUCK”

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Ingredients (quantities/substitutions as mentioned)

Steaks / Cuts

• American Wagyu chuck roast (cut from the shoulder), including:
  • Denver steak (flap/cap area—described as the highest value portion)
  • Chuck eye steak (also called “poor man’s ribeye”)
• Australian Wagyu (type not quantified in subtitles; cooked with a similar approach)
• Japanese Wagyu (reverse sear on smoker/coals; scored)

Seasoning & Dipping

• Salt
  • Added on a sliced steak side “for dipping” / to adjust seasoning.
  • Exact amounts are not given.

Vegemite Compound Butter Components (no exact quantities given)

• Butter (required)
• Vegemite (used in a small amount; “ratio” discussed by taste/visual comparison)
• Green color (a small amount added for color)
• High smoke point oil: Avocado oil
  • Used to start cooking/sear; referenced as “starting to smoke, so we should be good to go”

Equipment / Seasoning Reference

• Black pepper
  • Referenced for Japanese steak prep using a “pepper spinning action,” but no exact amount is given.

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Equipment & Prep Steps

• Grill / coals / smoker
  • Used for American/Australian steaks and for Japanese reverse sear.
• Charcoal / coal setup
• Avocado oil for searing (added when smoking)
• Knife
  • Breaks down the chuck roast into steaks
  • Slicing is done against the grain
• Tying twine (optional)
  • Mentioned for chuck eye due to loose musculature
• Pepper grinder
  • Mentioned for Japanese steak; suggests using a larger grinder

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Step-by-Step Method (key technique cues & timing/temps mentioned)

1) Break down the American Wagyu chuck roast into steaks

• The shoulder is described as a massive muscle with multiple muscle groups.
• Cutting “right down the middle” yields steaks like:
  • Denver steak
    • Identified by the biggest possible flap/cap
    • Described as the valuable piece
  • Chuck steak / chuck eye steak
    • Described as an extension of the ribeye into the shoulder
• Why break it down?
  • Smaller portions cook medium-rare while staying tender
  • Faster/controlled compared to cooking the whole shoulder

Optional tie-up (chuck eye):

• Tie not too tight
  • Too tight makes it expand/plump and can spin out, creating an ugly cross pattern.

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2) Grill cooking: “slow roasting / searing balance” for American steaks

• Technique cue:
  • 7–8 seconds is referenced as “proper Argentinian slow roasting” (not super hot).
• This cook goes a little hotter because steaks are not super thick.

Process:

1. Place steaks straight on the hot coals/grill (“Just get them on”).
2. Adjust heat to balance sear + slow cook based on thickness.
3. After an interval (not quantified), bring down for a final sear when needed.

Weather cue:

• Even when “it’s raining,” they keep cooking and emphasize you can “make it work.”

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3) Slice & serve the American chuck/Denver steak correctly

• Key rule: slice against the grain to reduce toughness (especially for shoulder/chuck).
• If grain is hard to spot:
  • Look for fiber direction and slice at an angle to achieve against-grain results.
• Technique cues:
  • Look for fibers “opening up.”
  • Slices should be pretty thin for easier chewing.

Serving note:

• Add a little salt on the side for dipping.
• They compare texture:
  • Not as tender as filet/ribeye, but thin against-grain slicing makes it much easier to eat.

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4) Australian Wagyu: cook + Vegemite compound butter (plus toast plan)

Compound butter (taste-based; no exact grams)

1. Oil heat step: not for butter (oil is for steak sear step).
2. Make Vegemite compound butter separately for the Australian steak.
3. Vegemite usage:
   • Add only a little—too much becomes overpowering.
   • The butter shouldn’t look any darker than expected relative to the Vegemite amount.
4. Add a small amount of green color for appearance.

Steak cooking cue for Australian steak

• Use avocado oil:
  • “It’s starting to smoke, so we should be good to go.”
• Steak shows “so much fat already coming off,” then:
  • flip and continue until done
• Serve with/using the compound butter

Salt penetration concept (timing)

• Salt penetration depends on time:
  • If it sits for 2 hours, penetration is greater.
  • If cooking immediately, “30%… is probably going to fall off” / less penetration.

Serving suggestion

• Plan toast afterward (Vegemite butter also discussed as a spread for sandwiching).

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5) Japanese Wagyu: reverse sear + scoring + pepper

Score / marbling technique

• Score the steak to:
  1. Help fat render out
  2. Increase surface area for a better crust
• Discussion includes how marbling affects enjoyment.

Pepper technique

• Pepper is applied with a “spinning action” around the grinder (like a childhood pencil spin).

Reverse sear method (explicit)

1. Start on low temperature on the smoker (or smoker-coals setup).
2. Once cooked through, sear it up (high-heat final step).

Tasting / portioning cue

• Because it’s extremely rich and fatty:
  • take small bites, or
  • eat a smaller crust-forward portion to manage how much fat is consumed.

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Chef Tips & Common Mistakes (as stated)

• Chuck/shoulder steaks:
  • Biggest mistake: treating shoulder/chuck like a tender steak without proper slicing.
  • Fix: cut against the grain and keep slices thin.
• Tying steak:
  • Don’t tie too tight or it will expand and spin out.
• Vegemite compound butter:
  • Don’t add too much—can overpower and become “literal Vegemite piece of fat.”
  • Target subtle umami background; too much dominates.
• Seasoning timing:
  • Salt matters most if you let it sit long enough; otherwise more falls off during immediate cooking.
• Cooking through weather:
  • Don’t use rain as an excuse—adjust and keep going.

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Plating / Serving Suggestions from Subtitles

• Salt for dipping alongside sliced chuck steak.
• Vegemite compound butter on the Australian steak; also discussed for toast/sandwiches.
• For Japanese steak (very fatty):
  • portion/serve in a way that supports small, crust-forward bites.

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Variations Discussed (concise)

• Chuck roast breakdown variation:
  • Cook whole (roast/braise/slow smoke) vs. break into Denver/chuck eye steaks for medium-rare tenderness.
• Cooking method variation:
  • Grill sear/slow roast for Denver/chuck eye vs. reverse sear for Japanese steak.
• Vegemite usage variation:
  • Vegemite alone is described as too hard (spoon-only experience).
  • Best approach described: with toast + butter and as a compound butter for Australian steak.
• Pepper application variation:
  • Pepper applied via grinder spinning action; then mention of using a bigger pepper grinder.

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Sources / References

• No external sources were referenced beyond the presenters’ explanations and general technique references (including “Argentinian slow roasting” and reverse sear).