Fresh-ground ribeye burgers: USDA Prime, A5 Wagyu, and Prime with Wagyu fat
Ethan Chlebowski · ♥ 84K likes · 4M views · 29 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 160 g ground USDA prime ribeye
- 160 g ground A5 Wagyu ribeye
- 160 g USDA prime ribeye mixed with A5 Wagyu fat
- 26 g A5 Wagyu fat
Form three 160 g patties: ground Prime ribeye, ground A5 Wagyu ribeye, and Prime mixed with 26 g Wagyu fat.
Slice the ribeye while frozen and grind quickly; Wagyu fat melts at 59 to 77F, so it turns pasty almost at once, while Prime fat (104 to 122F) grinds into pebbly bits.
Cook over ripping high heat; flip the Wagyu patty after about a minute and a half and pull it at about two and a half minutes (it fell to 78 g).
Cook the other two about three minutes more (the hybrid finished at 113 g, the Prime at 121 g).