You’re a beef lover, so are we. We get it. Welcome home.
There’s a great deal to love about beef, as it’s one of the tastiest and most versatile proteins available. Japan has always been known for its exceptional seafood – both in presentation and preparation. Now, thanks to crafty ranchers in Japan, we have Wagyu beef. You can liken it to the “sushi” of beef. It’s the most sought-after beef in the world by foodies and for good reason. While the Wagyu from the Kobe region is perhaps the best-known, you’ll find that each region in Japan produces top-shelf Wagyu.
Chefs around the world have talked about the beauty of pork fat, well now we have the ultimate in fatty beef. Japanese Wagyu is the crem da’ la crem of beef indulgence. Sure, there are domestic knock-offs now, but Wagyu from Japan is the primary beef that is revered by chefs, everywhere.
Here’s a basic recipe to get you started on your Wagyu journey.
Pan-seared Wine Beef Wagyu Ribeye:
There is perhaps no more flavorful cut of beef than that of the ribeye. It has the most marbling, is super tender and packed with an amazing beef flavor. Pan-searing allows the proper crust to form on the exterior which helps make for a sublime texture contrast to the meat inside.
For this recipe, you’ll need the following:
- 1 12-16oz WIne Beef A5 Wagyu Ribeye
- Coarse Kosher salt and coarse cracked peppercorns
- 1 knob of butter (about 2 tablespoons)
- Avocado oil. Approximately 2 tablespoons
- 1 12-inch cast iron or stainless saute pan
Pull the steak out of the refrigerator at least 30 minutes ahead of time to allow it to come up closer to room temp. Add enough of the coarse kosher salt to well-coat each side. Allow to hang out for 20-30 minutes. Before you cook, use a paper towel to dry-off the steak from the water the salt pulled out. Coat each side with the coarse cracked peppercorns.
Preheat the pan on medium-high heat or until you can get a surface temperature of at least 450-degrees. You can use one of those infrared, instant-read thermometers to check the temp. If you don’t have a thermometer capable of giving you surface temperatures, you can simply test the heat of the pan by sprinkling a couple of drops of water into it. If it instantly bubbles and dissipates quickly, you’ll know the pan is hot enough.
Add enough oil to thoroughly coat the bottom of the pan. Add the steak and you should hear it instantly start to sizzle. If there’s no sizzle, pull it out as your pan isn’t hot enough yet. Do not touch the steak. Just leave it. Do not peek underneath it. This is where the magic of the searing happens. No matter how bad you may want to, just leave it. Don’t poke it or anything.
Cook approximately 2.5 minutes on the first side. Flip it and cook for 2 more minutes. Turn off the burner.
Add the butter and as it starts to melt, tilt the pan towards you and use a spoon to ladle the melted butter over the top of the steak for 30 seconds.
Remove. Rest for at least 5 minutes. Enjoy.
Meat the Butcher always ships the freshest beef cuts.
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