Japanese Fullblood Wagyu Ribeye
High-quality Wagyu is some of the finest and best meat in the world. Besides a gentle and quick searing, I have chosen to serve it with South American chimichurri. Its acidity and strength perfectly complement the fatty, tender, and juicy piece of meat.
Equipment
- Cutting Board
- Chef'S Knife
- Frying Pan
Ingredients
- 400 gram Rib Eye Wagyu
- Flake Salt
Instructions
- The meat should be taken out shortly before it needs to be cooked.Unlike a "regular" steak, it should not be taken out of the refrigerator well in advance.If the steak is thick, cut it lengthwise so it is "only" about 2 cm in thickness.Heat a pan over medium-high heatCut the meat into thin slices about 2 cm thick.Place the meat in a pan without any fat and fry it for 1 minute on the thick side. Season with salt.Flip them and give the other side 1 minute as well.The two thin sides should then get 30 seconds on each side.Let the meat rest on a cutting board (uncovered) for 4 minutes.Put some flake salt on top and serve immediately.Enjoy.
Notes
