Video summary

Wagyu Challenge RIBEYE vs NY STRIP vs CHUCK

Main summary

Key takeaways

Cooking

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”

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.

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

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.

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.”

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.

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).

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.

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.

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.

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.

Sources / References

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

Original video