Recipe: Wagyu Ribeyes from Japan and Wagyu Strip Steaks from Australia

Wagyu Ribeyes from Japan and Wagyu Strip Steaks from Australia

Wagyu beef is so rich, it must be treated like you would foie gras, with very high heat and quick cooking. You want to eat it rare, to preserve the precious fat so prized in wagyu beef.
Serves four as a main course, or many one ounce servings as an hors d'oeuvre

Ingredients

- wagyu ribeye from Japan
- wagyu strip steak from Australia
- 1T kosher salt
- 1T crushed black pepper (or Pierre Poivre spice blend)

Cooking Directions

One hour before cooking, remove steaks from the refrigerator to bring them to room temperature. After an hour, pre-heat your grill on high heat; close lid. When hot, lift lid and brush the grill completely to get rid of any stuck on pieces. Close lid and continue heating another 5 minutes.Meanwhile, sprinkle steaks with salt and pepper and rub all over with olive oil. Raise lid and place the steaks on the grill. After one minute on the grill, rotate each steak 90 degrees. Cook another two minutes and flip. Cook another two minutes, rotate steaks 90 degrees, and insert a meat thermometer into the fattest part of one of the steaks. The internal temperature should register 120-125 degrees. If it does, remove steaks to a serving platter, tent with foil, and rest at least 5 minutes before serving. If the meat is not registering 120-125 degrees, continue cooking on the grill until you reach that temperature.

Serve warm.