Australian Wagyu | Ribeye I MS 12
Ribeye I MS 12
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
Very good ribeye
Very good ribeye…reverse seared to MR.Perfect thickness. First time with Australian Wagyu after few years of excellent American Wagyu.
Maybe the best steak I’ve ever eaten
Cooked it sous vide for an hour at 130 degrees, followed by a sear on my Weber. Absolutely perfect!
Australian Wagyu is the best of both worlds, tender like Japanese and tasty like American.