Cooking Tip:

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
• Martinis
• Old-Fashioned
• Club Soda with Lime