Recipe: Japanese Wagyu, from one 12oz strip or ribeye steak
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Recipe to prepare Japanese Wagyu, from one 12oz strip or ribeye steak
Ingredients:
Method:
Bring steak to room temperature. Cut it into four equal pieces, 3 ounces each. Cut four 3 oz portions. Heat a cast iron skillet (or heaviest pan you have) over very high heat. When hot, add the wagyu pieces and sear for thirty seconds per side. Remove to individual plates, rest a minute or two and . . .Serve over:
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