Australian Wagyu | Bone-In Ribeye I MS 8-9
Throw this steak on the grill, on a cast iron pan or a reverse sear for an exceptional meal at a great price.
Bone-In Ribeye I MS 8-9
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
Bone in ribeye steak
the best i have had very tender and well marbeled