The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Let’s raise the steaks.
Want to know what gets my tail going? Wagyu beef, that’s what! I used to think it was a gimmick and boy, oh boy was I wrong. The flavor is unlike any beef I’ve tasted and the texture is mind blowing. I stumbled across this life-changing beef while putting together our Valentine’s Day dinner. The buttery flavor that comes oozing from the steak will leave you speechless. When my wife and I took our first bite, we stared into each other’s eyes, and it was like we both fell in love again, not with each other, but with this steak!
Heinen’s beautiful Wagyu comes from Sakura Wagyu Farms in Navarre, Ohio. They are located about an hour and a half away from Heinen’s HQ and they’re family owned. Each delicious steak you buy helps support a hard working family business that truly cares about the product they raise. These steaks are free from antibiotics and added hormones and each cow is bred from Japanese bloodlines and raised on an all vegetarian diet. Sakura’s care and attention to detail creates a steak that is full of healthy omega-3 fatty acids and mono-unsaturated fats that will literally cut like butter.
If my sales pitch didn’t do it for you, visit Heinen’s and ask their butchers. They will gladly answer any questions and provide you with all the knowledge you are looking for. I could show you a fancy way to prepare this cut, but anything other than salt and pepper is disrespectful to this marbled beauty!
Head to Heinen’s and grab a steak, we are going to put the wag in Wagyu!
- Cook time:
- Prep time:
- Total time:
- 1 Steak per Person
- 1 lb. Sakura Wagyu Farms Ribeye
- 2 tsp. salt
- Sea salt, for finishing
- Pepper, optional
- Remove the steak from the packaging and allow it to come to room temperature 30 minutes prior to cooking. This will also give you a few minutes to marvel over the marbling. The fat cap of these Wagyu steaks is absolutely stunning.
- Preheat an oven-safe skillet over high heat. Also, preheat the oven to 350˚F.
- Season the steak with salt and pepper. Do not get fancy and add additional seasonings!
- Sear each side of the steak for 90 seconds. After both sides are seared, sear the fatty edge of the steak. When cooking the steak, you will notice how much fat renders out of the meat. This is why butter and oil are not needed. After flipping the steak the first time, use the fat to baste.
- Transfer the pan to the oven and cook for 4 ½ minutes for rare or 6 minutes for medium-rare. These are the only steaks I eat rare.
- Remove the steak and allow it to rest for 5 minutes. Slice and top with flaky sea salt.
- Serve with bread, butter and a nice wine. Enjoy!