Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, super thick rare wagyu steak. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
We Ship The Best Natural Premium Wagyu Beef From Our Farm Delivered To Your Front Door! Treat Yourself To A Perfectly Marbled Cut Of American Raised Wagyu Beef. Great recipe for Super Thick Rare Wagyu Steak. I got some super thick steaks from my local butcher, so I had to figure out how to cook a delicious rare steak.
Super Thick Rare Wagyu Steak is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Super Thick Rare Wagyu Steak is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have super thick rare wagyu steak using 3 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Super Thick Rare Wagyu Steak:
- Get 500 grams Beef
- Get 1 Garlic
- Make ready 1 dash Olive oil
View full product details Wagyu Filet steaks are cut from the tenderloin, the part of the back that's located just past the rib cage. Because this area doesn't bear any weight or contain much connective tissue, the meat is more tender and flavorful than other cuts. The other thing that keeps wagyu so expensive is Japan's strict grading system for beef. The United States Department of Agriculture (USDA) classifies beef as Prime, Choice, Select or a lower grade.
Instructions to make Super Thick Rare Wagyu Steak:
- These are the delicious-looking wagyu beef steaks that I got my hands on. Rare is definitely the best.
- Pierce the tendon parts of the steak.
- Season one side of the steak with pepper.
- Heat olive oil and cook the garlic until fragrant.
- Sear the steak on high heat, pepper side down.
- Sprinkle pepper on the exposed side of the steak.
- After 1-2 minutes, flip the steak over.
- Once you've cooked the other side for 1-2 minutes, let's brown the edges of the meat. Look how amazingly thick it is!
- Once all sides have been lightly browned, place the meat into the fish grill to cook. (Both sides over medium).
- Once the interior has reached 50°C, it's done. It should take about 10 minutes.
- Thanks to the grill, the inside is still rare, but the thick steak itself is nice and hot! Garnish with butter or sprinkle on some salt if you'd like.
The other thing that keeps wagyu so expensive is Japan's strict grading system for beef. The United States Department of Agriculture (USDA) classifies beef as Prime, Choice, Select or a lower grade. The Japanese Meat Grading Association (JMGA) goes into way more depth with wagyu, grading the beef's yield and ranking quality based on fat marbling, color, brightness, firmness, texture, and. Scoring a cut from this prized breed is an investment in quality, and, if you're fortunate enough to be able to try it, follow Dr. Patinkin's tips for treating that investment right: Heat the sesame oil and garlic in the skillet.
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