Washugyu. It’s a crossbreed of a Wagyu cow and a domestic black Angus. You can only find this rare kind of steak in one of New York City’s most secret restaurant – the Bohemian in Manhattan.
Ben and Brent of Eater visit the kitchen of Bohemian where Chef Aki prepares three dishes of Washugyu.
The first dish is made from Washugyu short rib.
Chef Aki cuts it like sashimi, sprinkles it with salt then puts daikon radish, chili on top, and garlic cured with organic soy sauce.
“Wow! It tastes like a cooked steak,” Brent describes, “but doesn’t have any of the cooked elements of actually searing it on the outside, it just tastes like the perfectly cooked center, but it’s raw.”
“That fat is just unbelievable, too. It almost tastes like smokey, or, like I don’t know how to describe it,” Ben says. “And that flame was not gonna get any smoke on it, I just don’t know how to describe this, I’ve never had a piece of meat that tastes like that.”
“There’s a lot of difference in diet,” adds Ben, “so with this you’re getting this sweetness, you’re getting this richness from the fat, and grass-fed beef, you can actually taste grass. It’s really, really interesting.”
The second dish is a sandwich.
Chef Aki makes a tartar from the meat. He uses white bread with mozzarella, Parmesan Reggiano and Barden blue cheese. After grilling the bread, he puts the tartar topped with salt, pepper, shallot and olive oil.
“Amazing texture on the tartar,” says Brent. “It’s hearty, yet super tender.”
“I didn’t taste the blue cheese at all until the very end,” Ben adds. “Beef that just melts apart, then bread, then gooey cheese, then more bread. That shallot just kicks it up. Wow!”
The final dish is a steak.
Chef Aki seasoned the meat with fine salt and kosher salt to make it crunchy. The steak is quicky cooked in oil then placed in the salamander oven twice. He then tops it with burnt rosemary.
“Rosemary, that makes it more flavorful,” Chef Aki explains, “and the customer hungry.”
“Good Lord! It’s really fatty, but very clean,” describes Brent. “I think Wagyu fat is higher quality, it’s not just regular fatty grain-fed Angus beef. So what’s weird for me is that because it’s seared on the outside, and eats like a regular steak, it’s very familiar.”
“But this is totally different than regular Wagyu. We think we know beef. We work with it every single day, and this is so recognizable, yet so completely different than everything else we deal with. I just feel like I had my mind blown,” concludes Brent.
One of New York’s rarest steaks is a crossbreed of Wagyu and Black Angus
Posted by Eater on Monday, 5 March 2018