The Wagyu meat is self-basting from within, giving you a most succulent, flavoursome steak – providing a nutty, buttery taste.
Not only is the taste of this Wagyu Rib Eye steak unique, but the “melt in the mouth” texture is like nothing you have tried before.
Always allow your meat to come to room temperature before cooking. For steaks, allow approx 1hr.
Heat a frying pan on a high heat – DO NOT ADD OIL. Once the pan is smoking hot, add the steak; no more than two at a time. Season to your liking with a little salt and freshly ground black pepper. Turn once the meat is well seared on one side, and cook to your liking. Allow to rest before serving.