35 Days Dry Aged | Australian Wagyu
We've taken one of our favorite cuts, the Australian Ribeye and elevated it even further. Dry aged 35 days, this is an experience unlike any other that must be had. With an perfect marble score of 6-7 and the flavor that only dry aging produces, these will sell out rapidly.
Sous Vide with a sear finish is our favorite, most predictable method for cooking non-Japanese steak. If you don't have one, however, we also love Reverse Sear, Cast-Iron with a butter baste or grilled. You may notice we left smoking off here. It is our personal opinion that a high-end steak should be flavorful in and of itself, and we find that smokers add a lot of external flavor to a steak that doesn't need it. If you choose to smoke it, we simply recommend a neutral wood that won't overpower the flavor you paid for in the meat.
Pairs well with...
- Full-Bodied wine such as a Shiraz or Bourdeaux
- Japanese Whisky
- Club Soda with Lime