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Miyazakigyu A5 Wagyu Strip Steak with Blue Cheese and Sherry Butter
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Brandyn Baker @blackdog_bbq
Take the Miyazakigyu Wagyu strip steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE MIYAZAKIGYU WAGYU STEAK
Season the Miyazakigyu Wagyu strip steak generously with the steak rub of your choice. You can also use kosher salt and black pepper instead of a steak rub.
Set the Wagyu steak aside on a plate at room temperature for 15 minutes.
PREPARING THE BLUE CHEESE AND SHERRY BUTTER
Meanwhile, combine the butter, blue cheese, and dry sherry in a small bowl. Mix until combined.
Season the butter mixture, to taste, with kosher salt and freshly ground black pepper.
Refrigerate it until ready to use.
Place a cast iron skillet over high-heat (on the stove, grill, or propane burner), and add the olive oil.
Once the oil begins to smoke, firmly place the Miyazakigyu Wagyu strip steak in the skillet.
Allow the Wagyu steak to cook for 3-4 minutes. Then, flip the steak over, and repeat.
Once the Wagyu steak’s internal temperature reaches 130°F, take it out of the skillet.
Place the Wagyu steak on a cutting board, and allow it to rest for 10-15 minutes before slicing.
Serve the sliced Miyazakigyu Wagyu strip steak with a dollop of blue cheese and sherry butter on top and the sides of your choice.
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