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Season's Greetings and Happy New Year!!
Chef Jonathan Pepera, Double 8 Cattle Company Contributor
PREPARING THE PROSCIUTTO WRAPPED FULLBLOOD WAGYU RIBEYE LIFTER
Begin by removing any excess fat and silver skin from the Fullblood Wagyu ribeye lifter.
There will be a point on the cut of meat where it separates into two pieces. Use the larger piece for this recipe, and save the smaller piece for a different recipe (such as stir fry).
Next, butterfly the ribeye lifter. Place the butterflied ribeye lifter between two pieces of plastic film.
Using a meat mallet, tenderize the meat until it is an even 1/2 inch thick all around.
Remove the plastic wrap.
Mince the thyme, chives, and parsley. Mix the herbs together.
Season the lifter with kosher salt, freshly ground black pepper, and an even layer of the mixed herbs.
Starting from the edge closest to you, begin rolling the meat up into a log (jelly roll style).
Wrap the “log” tightly in plenty of plastic film. Place the log in the fridge to set for 3 hours.
Remove the Fullblood Wagyu ribeye lifter from the fridge.
Place some plastic film on a work space. Begin layering the 12-14 prosciutto slices side by side, just barely overlapping them.
Unwrap the Fullblood Wagyu ribeye lifter log (remove all plastic wrapping), and place it on top of the prosciutto.
Using the plastic film closest to you, begin wrapping the ribeye lifter in the prosciutto.
Wrap the ribeye lifter in plastic film about 6 times, creating a thick plastic wrapping.
Twist both ends of the plastic wrap until tight. Then, secure the ends with butcher’s twine.
Place the plastic-wrapped ribeye lifter into a vacuum seal bag, and seal on full power.
Preheat your combinaton oven or sous vide circulator to 127°F.
Place the sealed ribeye lifter into your combination oven or sous vide circulator.
Cook for 12 hours.
After 12 hours, remove the ribeye lifter from the heat source, and then remove it from the bag.
Carefully remove the plastic film/wrapping.
To finish, place the ribeye lifter into a large skillet over medium heat with 3 tablespoons of olive oil. Brown on all sides.
Allow the meat to rest for 10 minutes, and then slice.
Serve with a nice veal demi or red wine reduction, and enjoy!
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