WAGYU BARBECUE CUT (BEEF STEAK)

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Grill / Pan / 800 Degrees / Raw (Tatar)

Place the meat in the refrigerator one day before preparation. We recommend leaving the meat in the vacuum bag. One hour before preparation, you can place the meat on your kitchen counter to bring it to room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not needed, as enough fat will render during searing. Sear your steaks as hot, but also as briefly, as possible. Turn the steak regularly, about every 30 seconds.

Once you have achieved the desired browning, remove the steaks from the direct heat and place them on the grill in the indirect heat. Finish cooking the steaks on the grill at about 120°C until the desired core temperature is reached.

For the best possible taste experience, we recommend searing the steaks to a maximum of medium (54°C). Tip: Use a meat thermometer. This is the only way to ensure you reach the perfect degree of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.